ON one side of King Street in Newcastle is Napoli Centrale Pizza Bar. On the other is Popolo Artisan Gelateria. A perfect fit? Si.
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Chef and owner Alfonso Muras grew up in Naples, Italy, but these days calls Newcastle home. When it comes to the authentic pizza and gelato of his homeland, however, Muras has it down to a fine art.
“I grew up on pizza and gelato in Naples so I guess it was a natural progression to want to bring premium, classic Italian gelato to Newcastle,” he told Food & Wine.
“Gelato is the perfect end to a meal and it’s what Italians like to do – have a meal then stroll to a gelateria.”
Muras’ pizzas are as authentic as they come. You won’t find hot dogs in the crusts he makes from scratch in his wood-fired oven. And when it comes to gelato, Muras was taught by one of the best in the business.
“Palmiro Bruschi is a former Italian national gelato champion who teaches at the respected Carpigiani Gelato University in Bologna. I did an intensive course with him alongside my colleague, Michela Ciulla, who has moved from Italy to Newcastle to help me make gelato daily,” he explained.
“Though Italian food is simple by nature, Italians are very opinionated and fussy about food, so it was important to me to make premium gelato with the classic gelato flavours you get in Italy.”
Muras described gelato-making as “a creative but complex science” and extended an open invitation to curious gelato-lovers. Fun, seasonal twists will regularly shake up the menu.
“Customers who pop in at certain times will see me or Michela whipping up the goods at the back of the shop in our laboratorio, where all our equipment is on show,” he said.
“The thing that really makes me excited about making gelato is that everything edible can be turned into gelato. Obviously there is lots of science involved around a few simple ingredients – water, sugar, air, milk, cream and a main flavour. But the constant balancing of those ingredients make a perfect recipe for a good gelato.
“Most of our gelato is gluten-free and we have dairy-free and vegan-friendly sorbets which have been well received.”
