Our first week post lockdown – and the happy discovery of a new (for us) gelateria where the gelatieri are just as passionate about making gelati as we are in eating it! The months of lockdown have been rough for everyone, but Thornbury’s Lipari Gelato Bar is back scooping again. Continue Reading
We adore the wonderful Italian cheeses from That’s Amore. Luxuriant burrata. Plump bocconcini. Its creamy ricotta and mascarpone are my go-to cheeses for cakes and desserts, making a tangy ciambellone (lemon and ricotta ring cake) or Nigella’s mascarpone-rich Anglo-Italian trifle (a regular request for our family Christmases). Continue Reading
There are some lucky Melbournians who live close to Miinot Gelato. Not us. We need to travel a long distance across town to visit this tiny all-white shop which is, hands down, one of the top gelaterie in Melbourne.
And so, in the face of a looming lockdown due to COVID-19, we took what could be our last chance – until the pandemic is behind us – to enjoy some of Miinot’s magnificent gelati. Continue Reading
The best part of last year’s make-over of Messina’s Melbourne flagship store? Gelato Messina Fitzroy now has pozzetti! For any gelati fan, this is very exciting news. Continue Reading
Looking for a refreshing treat on a hot summer’s day? Italian style fruit sorbetti ticks all our boxes. Made fresh from real fruit, not too much sugar, and churned slowly to give a gorgeous dense and creamy texture. And lucky Melbournians can enjoy superb fruit-based sorbetti from a new artisan producer – Buonissimo.
The charming Maurizio from Buonissimo has fitted up a small van as a mobile sorbetteria and is scooping his luscious sorbetti at events through summer. Continue Reading
One thing that German-born Mascha missed when she moved to Australia five years ago, was spaghettieis – spaghetti gelato. The solution – she made her own, and so Madame Spaghetti was born.
Spaghettieis is very much a German thing. It was invented in 1969 by Dario Fontanella, a third generation gelatiere (gelato maker) based in the German city of Mannheim. Dario was looking for alternative ways to serve gelati. He found that when the right sort of gelato is extruded through a spaetzle (noodle) press, served with strawberry sauce and a topping of grated white chocolate, you have something that looks uncannily like a serve of spaghetti napoli with grated parmesan. Add chunks of chocolate brownie or chocolate truffles and you have spaghetti with meatballs. And for extra indulgence the spaghettieis sits on a bed of whipped cream. Continue Reading