Traditional techniques coupled with a modern sensibility. That’s Mapo.
The focus of this Newtown gelateria is artisan gelati and sorbetti. No elaborate concoctions here, just a celebration of high quality natural ingredients, with an emphasis on seasonal produce. Chocolate and coffee are fair trade, milk is organic.
Behind its bright yellow door, the narrow shop has a sharp contemporary design, cleverly optimising the available space. Continue Reading
Marrickville’s Gelato Franco is unashamedly an old-school Italian gelateria. From its focus on traditional gelati, right through to the home-style interior décor – a scattering of pictures and mirrors, green wooden panelling, trailing indoor plants. And it is very, very popular.
Everything at this family-run gelateria is made on-site from scratch in small batches, with an emphasis on fresh seasonal ingredients. Gelato Franco even roasts and chops the nuts for its pistachio and hazelnut gelati. You can watch all the gelato magic happening through the window at the back of the store. Continue Reading
Over the past few years, we’ve sampled some mighty fine gelato. There are many great gelaterias around that produce superb artisan-made gelati and sorbetti. Occasionally however we come across a gelateria that has something extra special. And on a quick trip to Sydney just before Christmas, we found Cow and the Moon. Continue Reading
It was a hot day in Sydney. After two gruelling days at a conference talk-fest, definitely time for a gelato treat. And my closest option – Gelato Messina at The Star.
The growing empire of Gelato Messina now has 11 stores in Sydney, three in Melbourne, two in Queensland and one in Canberra. Plus there is a dairy farm at Numurkah that produces all the milk used in Messina’s dairy-based gelati, a strawberry farm at Dural and a hazelnut farm at Seymour, which is expected to supply all of Messina’s hazelnut needs within five years. Continue Reading
Sometimes you can be lucky. A couple of years ago, Benny and I spent a few days in Sydney. We stayed in Chippendale, just a block away from Anita – La Mamma del Gelato. Every day we rocked up for our gelato fix. Utter bliss.
At the end of another Sydney visit, with spare time before I needed to catch the airport train (when, oh when, will Melbourne ever get its own airport train?), it was an absolute no-brainer to make a small detour. Anita is just ten minutes’ walk from Central Station. Continue Reading
Two days, one night in Sydney. Could I squeeze in a visit to an artisan gelateria? Absolutely. And I found the ideal place. RivaReno.
Founded in 2004 in Bologna, RivaReno now has gelaterie across Italy, and has expanded to Australia, Malta and Spain. My expectations were high. RivaReno has some prestigious awards, including “Migliore gelateria d’Italia” (best gelateria in Italy) in 2008 from the Golosaria association and “Maestri del Gusto” (Masters of Taste) from the Slow Food organisation.
So how did RivaReno earn such accolades? It starts with the basics – natural ingredients with no artificial flavourings, colourings or preservatives. The ingredients come from top quality sources: hazelnuts and pistachios from Italy, Arabica coffee beans, real vanilla from Madagascar. Continue Reading