Our first Messina Hazelnut paste
The history of our humble hazelnuts has been quite the journey. We've always sourced the very best tondi di gentili dele lange variety from Cortemilia in the Piedmont region of Italy for all of our hazelnut gelato and additions. If you've ever had our gianduia, white choc hazelnut, choc hazelnut spread or one of our many hazelnut specials, you would have tasted this variety.
In 2016, we bought a Hazelnut farm in Victoria and planted a mix of 4 varieties, with the aim of becoming self-sufficient within a few years. We're not quite there yet, but we recently harvested just enough to make a sample batch for you lucky customers.
It's been 7 years, and we now grow 4 types of hazelnuts which are suitable for our climate and region.
You'll be tasting the Tonda Di Giffoni, The Lewis, TBC 20% and The Barcelona, all blended and manually roasted to give our preferred flavour profile.
WATCH the video below to see our first hazelnut paste being made at Rosebery HQ.
As this is our very first batch, we only have a limited amount in each store, so get in QUICK! We’d love to know what you think.
Available at the following stores from Friday 22nd Feb until stocks last:
BRISBANE: South Brisbane
SEE HOW WE MADE OUR FIRST HAZELNUT PASTE:
PHOTOS FROM OUR HAZELNUT FARM IN SEYMOUR, VICTORIA:
Messina Has Returned Home To AdelaideAfter spending over 20 years on the East Coast of Australia, perfecting the art of making what we think is arguably some of the best gelato on the planet, we are delighted to bring our gelato to home turf in Adelaide.
Messina Eats Wonderbao
It's been four long awaited years — Wonderbao are coming back to Sydney for a Lunar New Year pop up, featuring Mango Pancakes!
A trip to the Messina FarmsWe took a recent trip down to the Messina farms in Victoria to see what's been happening on both our dairy and hazelnut farms — see what we've been up to.