The joyful and 'vibrant' gelateria that's opening on this Edinburgh corner in the depths of winter
It will be opening in January
There are some food rules that are designed to be broken.
For example, why shouldn't you enjoy gelato or ice-cream, just because it’s sub zero outside?
Thankfully, young entrepreneur Rebecca Fuller - who was born in Scotland, grew up in Australia and recently received her Italian citizenship - agrees. She’ll be opening her new gelataria, Ciccetta’s, on a Bruntsfield corner in a few weeks’ time, rain or shine.
We asked her to share her story.
Tell us about your background.
When I was in my last two years of high school in Australia, I got really sick with coeliac disease. I was having chronic migraines, brain fog and panic attacks. During this time, the only thing that took my mind off it was cooking shows. Watching the Great British Bake off and Nadiya Hussain's show every night inspired me to start baking and cooking.
Once I graduated school, I was gutted because I didn't get the marks I needed to get into law school. In the midst of lockdown, my sister Gemma and I went for a walk in our local neighbourhood (Glebe in Sydney). We passed a vibrant green shopfront for Ciccone & Sons Gelateria. In this window was a ‘now hiring’ poster, and my sister suggested I take a gap year and forget about law for now.
I got the job scooping at Ciccione's and loved working there. I loved chatting away to the customers into the late summer evenings, and started learning how to churn gelato in the quieter winter months. As soon as it hits 10-15 degree territory in Sydney, it’s considered colder weather and people don't seek out gelato as much. This is so different to the Scottish mentality. People will queue for gelato in the snow.
In 2023 I decided I wanted to move to Glasgow for a wee bit, spend some time with my mum’s Scottish side of the family and travel around Europe. Initially I really struggled to find a job here. I was also starting to really miss eating gelato every day. I felt like I couldn't find any good quality gelato in Glasgow. One day I was scrolling through TikTok when I saw a viral video for a gelateria opening in Glasgow’s Southside. I messaged La Gelatessa to see whether they were hiring, then Chiara (the owner) messaged me back saying they were literally writing a job advertisement. It was fate.
Working there showed me how hungry Glaswegians and Scots are for good quality gelato. Ever since I started working for the new business in April 2023, there were constant queues. People were travelling from as far away as the Highlands and the Scottish Borders.
As the shop in the Southside got increasingly busy, I was pulled into the kitchen. This was when I was inspired to fly to Bologna in Italy, to attend Carpigiani Gelato University. I spent an intensive three weeks there learning the food science and processes behind gelato production (and eating some gorgeous mortadella). As someone who failed maths and science at school, it was hard to wrap my head around it all. I've continued to work at La Gelatessa till now, churning away at what I learnt in Italy.
Last Christmas, my family decided to meet in the middle, all of us flying to celebrate in Bali. After this I decided to fly home to Sydney for a few months as I was homesick. I spent a few months working for Ciccione again, and working for Messina Gelato at their headquarters in Marrickville. Here, I was working in their gelato restaurant Erin, and experimented with them, making flavours such as tuna, pickle and sweet potato. They serve every dish alongside a savoury gelato/sorbet pairing. I also got some experience in their production factory. This was so much fun but the cost of living in Sydney is unsustainable, and I decided I missed Scotland.
Why are you opening your own business now?
It's always been a dream. When I returned to Scotland I thought why not apply for a business loan and go for it? I'm young, I've found my passion, what have I got to lose? I would be lying if I said I wasn't nervous that people won't show up to a gelato shop opening in the dead of winter, but it's exciting.
I just really want to create a fun and warm local spot that transports people to Italy. We will be offering traditional style gelato, but a mix of classic and inventive flavours, like cashew, rose zabaione, lavender and buttermilk. Everything will be made from scratch, on-site, with seasonal local produce. As I'm coeliac I really understand the struggle surrounding dietaries, and will also definitely have vegan, and GF options.
One of my favourite things about working in the gelato industry is that there is never an unhappy customer. Gelato and ice cream shops are always so nostalgic for people. The shop is located directly across the road from Bruntsfield Primary, and it fills me with joy to think that our gelateria will be a part of childhood memories. Ciccetta's will be a family friendly spot.
What have you done to the property?
As my budget is tight, I’ve created the interior design. The shop used to be an antique shop, so we have heaps of upgrades to do to the property. I've been really inspired by the bright colours of the Italian Cinque Terre and beach parasols. The outside of the shop has therefore been painted a buttery yellow, and the inside has vibrant terracotta walls and ceiling. My counter is going to be built this week and painted a red colour. Sunset vibes for sure!
When’s the opening date?
We are still not sure on the open date, but this will be posted on @ciccettas instagram and @theciccetta on TikTok when the time comes. However, we are hoping to open in early January. I know it sounds crazy for a gelato shop to open in the dead of winter, but if I can guarantee anybody to show up it’ll be the Edinburgh community. If people don’t want a passeggiata with a cone in the cold weather, we will have take home tubs, with hot drinks and specials like tiramisu or apple crumble.
Ciccetta’s, 26 Bruntsfield Avenue, Edinburgh
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