Gelato round- up

Gelato round- up

Gelato is a surefire way to cool down this summer and with some of the best gelato bars outside of Italy jostling for attention, Essteele has compiled an essential go-to list of artisans and inventors redefining this ambrosial dessert.

 

Gelato Messina

Raised by Sicilian immigrants in Adelaide, Nick Palumbo has been at the forefront of the Australian gelati movement since the inception of his flagship store, Gelato Messina in Sydney's Darlinghurst in 2002. Palumbo still draws on traditional craftsman's techniques learned as a teenager but is now at the helm of a dedicated gelato laboratory with a team of chefs who delight in coming up with ambitious flavours for gelati and desserts. Choose from the 40°Churned flavours such as poached figs in marsala or the bestselling salted caramel and white chocolate.

www.gelatomessina.com

 

Cow and the Moon

In 2014 a diminutive family-run gelato and coffee bar, based in Enmore in Sydney's inner-west, Cow and the Moon took on the world's best gelati creators and won the Gelato World Tour title in Rimini, Italy. Owners Wendy and John Crow predict the almond affogato, balsamic strawberry, salted banana caramel, and passion fruit cream will all be big sellers this summer. Connoisseurs take note.

Cow and the Moon

181 Enmore Rd, Enmore

Enmore, NSW 2042

(02) 9557 4255

 

Ciccone & Sons

Artisan gelato chef Mark Megahey and partner Sean O'Brien claim the fresh jersey milk they use for their frozen dessert lends an extra creamy taste which gives them an edge over their competition. Harking back to more traditional flavours such as mascarpone panna cotta, tiramisu and crème brulee (with a dulce de leche base), all their flavourings are made in-house and written up on a weekly specials board out the front of the celebrated Redfern cafe.

Ciccone & Sons

195 Regent Street, Redfern

facebook.com/cicconeandsons

 

Pidapipo

Lisa Valmorbida is considered Melbourne's first lady of frozen desserts. After years of experience in Melbourne's best restaurants, Valmorbida travelled to Carpigiani Gelato University to learn from the world's best. Her appetite for gelato was further whetted whilst visiting her family's hometown Vicenza, where she first experienced real gelato with her Nonno. Now with two stores to her name, customers can watch Valmorbida create in real time in her open gelato laboratory. Whilst crowd pleasers such as pistachio and the Nutella swirl are regulars on the menu Valmorbida also keeps her clientele happy with five new flavours on a weekly rotation. Saffron-risotto gelato anyone?

Pidapip Gelateria

pidapipo.com.au

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