‘Gelato Messina’ takes his title from the namesake Sydney establishment and celebrates most of its outstanding recipes, as shared by founder Nick Palumbo.
Split into two sections and beautifully illustrated, this book covers core ingredients, balancing and composition, as well as equipment and method, including step-by-step instructions for both domestic and professional ice cream artisans. In fewer words, it will show anyone how to make gelato like a ‘pro’, whilst challenging everything they believed about ice cream.
The first section contains basic recipes along with tips on how to recreate a number of innovative flavours, such as Dulce De Leche, Pear and Rhubarb or Salted Caramel and White Chocolate, whereas the second section will make your mouth water by showcasing Gelato Messina’s special gelati cakes and mini-creations.
Widely deemed as the Australian ‘mecca’ of gelato stores, Gelato Messina was founded in 2002, when Palumbo moved from Adelaide to Sydney and launched his shop with just 20 basic flavours. Since then, their aim has not changed: to create the best gelati from scratch, using only the freshest ingredients. The results can be seen in the fabulous creations that are displayed in their shop window every day, some of which are authentic works of art.
GELATO MESSINA
