Hidden out the back of Da Vinci’s in Summer Hill, Gelatony might just be one of the best-kept secrets of the booming Sydney gelato scene. Enter via the Summer Hill public car park and you’ll find a no-fuss courtyard dedicated to enjoying gelato as it should be: made with all natural ingredients, fresh milk for a creamy texture and no eggs or flour.
Antonino Lo Iacono has been in the gelato business for more than 30 years. He learnt the art of making gelato as a child in his father’s gelato bar in Sicily, before opening one of his own in the Roman mountain village of Segni. When he came to Australia in 2000 he opened Gelateria Caffe 2000 in Rozelle, and today he can be found at Gelatony, overseeing the making of artisan gelato with seasonal flavours. He still makes all the fruit jams himself.
There are pure and simple flavours that include hazelnut, pistachio or mango, but combinations such as roasted almond with whisky and rum, or cassata Siciliana (ricotta and Sicilian candied fruit) promise perfect flavour pairings. The lemon zest with fig marmalade and dark chocolate is a balance of rich fruity sweetness finished with a pungent kick of lemon tang – winning a judges’ special mention at the 2015 Gelato World Tour.
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