Donato Toce happily admits that he and the Palumbo brothers (Nick and Danny), of Gelato Messina, are workaholics. He’s not kidding. The evidence is written all over their labour-intensive approach to making gelatos and sorbets.
Every element of each flavour is conjured from scratch on premises. They patiently make their own yoghurt (a 24-hour process), roast the hazelnuts and even make the cherry jam that is swirled through the black forest gelato.
The innovation started in earnest a couple of years ago when Toce, who had worked as a chef, jumped on board. His first concoction was saffron with pistachio praline and the unexpected combinations have just kept on coming.
Ranging from sophisticated flavours of their Pavlova and Sour Melba (raspberry and yoghurt gelato with peach and vanilla puree) to the gleefully childish Porky’s Revenge (maple syrup gelato with pancakes and candied bacon) and How Now Brown Cow (peanut yoghurt gelato with peanut butter cookies and chocolate chips), Gelato Messina caters to all tastes.
The future looks rosy for Gelato Messina, and while the guys seem surprised by their success, we certainly are not.