At Gelato Messina, we’ve spent a long time working out how to make the best gelato on the planet. We think we’re pretty close. Here's how we got here...
very flavour you see is made using a unique recipe created by us. We never, ever use pre-made bases or mass-produced flavour pastes. In each of our stores, you’ll find a 40 flavour cabinet, with 35 traditional flavours and 5 rotating weekly specials. We also make our own range of gelato cakes which can be picked up or ordered from any store. They’re weird and wonderful, but it’s all in the name of putting a smile on someone’s face.
We are equally obsessed with the quality of the gelato as we are with the origin of the ingredients. So much so that we even have our own dairy farm that supplies us with super creamy jersey milk; arguably the highest quality milk you can get. We don’t just buy the best chocolate we can find, we actually make it ourselves using the highest quality single origin Ecuadorian cacao we can get our hands on.
"There's no point putting in a lot of something that's average because you're just going to get average. Put in a lot of something that's really good, you're gonna get great"
Donato Toce, Head Chef
Not only do we now produce our own milk. We produce some of the highest quality Jersey milk we’ve ever come across. Super high in cream content and full of flavour, our milk is the foundation and critical building block to producing the best gelato in the world.read More
Messina’s labour of love has never been so relevant when telling the story of our chocolate making machine. Imported and shipped from Italy and installed in Rosebery (Sydney), this beast was custom designed for us to make all of our chocolate from scratch.read More
The nuts we currently buy, tondi di gentili dele lange, are from Italy and are honed as the best in the world. But this variety doesn’t grow very well in Australia and we wanted to grow our own so we could have more control over our gelato. Which lead us to buy our own hazelnut farm.read More
It took a trip to Argentina, some long sessions (in broken Spanglish) with a sweet-talking man called Santiago, and the installation of a brand spanking new machine called a ‘Paila’. But We can now proudly say we make our own dulce de leche
That’s enough from us – you can read what our customers really think of us below
“Best gelato I have ever tasted in my life! So many cool and creative flavours to choose from. There’s even weekly special flavours that are always super yummy. After trying Messina, I’ve stopped eating other brands of ice cream or gelato!"
“Great flavours, reasonably priced, the huge line just tells you that it's worth the wait! (line actually moves very fast)"
“The original (I think) and still the best. My hubby can’t eat dairy so the chocolate or salted coconut & mango sorbets are his staple. The sorbets are really creamy - no idea how they get it so, but it’s really appreciated. As for me, I try the ever changing specials. Yum."
“This is a bit of a staple for us. I guess it helps that we live nearby. The kids absolutely love it. The service is always friendly and come with a smile and they have the most amazing flavour combinations. My advice is to use the app to pay and collect loyalty points!"
“Best gelato I've had since I went to Italy last year. You owe it to yourself to try this stuff. Once you have you won't ever want to eat regular ice cream ever again."
“I didn't know until recently, but they make everything from scratch - inclyding their own chocoalte. They also have their own dairy farm for the milk. The quailty is amazing and you can really taste the difference"