Our previous visit to 1565 was on a beautiful hot summer’s day – perfect for enjoying great gelati. Eighteen months later, it was cold, bleak and wintry. Brrrr. But Benny and I eat gelati all year round – rain, hail or shine – so a chilly day did not put us off. Continue Reading
We love the original Piccolina gelateria in Hawthorn – we’ve been regular visitors ever since it opened. Outstanding gelati, including what Benny claims is the best coconut gelato in Melbourne.
So a visit to Piccolina’s new flagship gelateria was long overdue. Opened in October 2017, the Collingwood gelateria is enormous, much larger than the tiny Hawthorn store, and now makes all the gelati for both stores. Continue Reading
Leaving for a three-week winter holiday in South Australia, we were not surprised to be presented with a list of gelaterie to check out. And told if we visited only one, it absolutely had to be Adelaide’s award winning 48 Flavours.
Decorated in gelato-themed colours, the open-fronted shop is just a stone’s throw from the Adelaide Central Market, in the middle of Adelaide’s dining hot-spot. 48 Flavours’ signature logo is made up of 48 brightly coloured discs – and there were indeed 48 flavours in display, in two large cabinets. Continue Reading
There is something magical about using liquid nitrogen to make gelato or ice cream. I’ve seen it demonstrated – plumes of vapour and, just moments later, icy delights. The science is very simple – liquid nitrogen is really, really, really cold, so anything that comes in contact will freeze really, really, really quickly. A couple of minutes and a lot of beating later – gelato!
But how does it compare with traditional gelato? Time to find out at Dex2rose, the home of artisan-nitro desserts. Continue Reading
Pelligra Cakes is an institution in Greensborough. Since 1985 this Sicilian pasticceria and café has been baking all sorts of Italian dolci – cannoli, biscotti, bomboloni. They also do amazing celebration cakes as well as some Anglo favourites – like giant yo-yos and Neenish tarts.
But Benny and I were bypassing the baked goodies for Pelligra’s house-made gelato. Continue Reading
Coins and cups, clubs and swords: these are the four suits in Sicilian playing cards. And in a celebration of its Sicilian heritage, Gelato Papa’s logo is based on the symbols from those same cards.
Coming from several generations of gelato makers, this family enterprise produces all its gelato in-house using traditional Sicilian techniques. That means that the gelato is made from scratch using all natural ingredients – real fruit, real nuts, with different bases designed to suit each flavour. Continue Reading