When we make gelato at Messina, we ask ourselves one simple question: “How would they have made it 100 years ago?” The answer is simple – use ingredients in their raw and most natural form and make everything from scratch. ‘Ready made’ ingredients including colourings, flavourings, preservatives and pastes have no place at Messina.

From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors. By using real ingredients, we achieve full bodied texture and flavour in our gelato. Our dairy flavours have low fat content because we use less cream, and our sorbets are completely fat free, dairy free and full of fruit.

Although our inspiration is derived from both our Sicilian heritage and a long history with food, it is our loyal (and slightly mad) customers who provide the real inspiration. They demand quality, a diverse range of flavours, and continually evolving concoctions fit for the most discerning bon vivant!

Since its inception in Darlinghurst in 2002 we’ve had one clear goal: to set the benchmark for gelato in Australia. To do that, we do not compromise on quality and our product is made fresh on the premises daily, offering a diverse range of over 40 flavours at any one time and a select number of bespoke gelato cakes and single serve pieces.

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Gelato Messina's headquarters in Rosebery, Australia

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