Gelato Messina, Fitzroy

Umm so what exactly is the difference between gelato and icecream? I had to ask my good friend Google who told me that gelato has less air whipped in to allow a denser texture and stronger flavour compared to icecream which has more air to give it that lighter, fluffier consistency. Gelato is also made out of milk rather than cream which is used in icecream (less fat). Last but not least Gelato is served at -15 degrees Celcius and icecream at -20 degrees Celcius.

Gelato Messina

Gelato Messina

Gelato Messina needs no introduction. I read that they make 3000 – 4000 kgs of salted caramel and white chocolate gelato in one week – that must be some good salted caramel! Digging into my scoop it tasted like caramel gelato with caramel swirls to sweeten it out. Getting to the bottom a hint of salt was found to give a mild salted caramel. It was alright and I enjoyed the creamy smoothness of the gelato but found it to be quite subtle in flavours. Another flavour we tried was mint and boy, when they call it a mint flavour they mean the herb mint. It was pretty weird and it didn’t sit too well with us.

Gelato Messina Salted Caramel, Mint and Nougart gelato

Not bad gelato but I reckon the gelato at Cocolat is better #radelaide. Sorry for the comparisons back home but I can’t help it – I think we have it good in Adelaide that can rival Melbourne’s best :)

Food: 3/5
Service: 3/5
Atmosphere: 3/5

Gelato Messina Fitzroy on Urbanspoon

Melbourne Series 2014

C and I went for an extreme food crawl through Melbourne for 4 days during the Adelaide Cup holiday. We thought we were smart going only on an Adelaide long weekend. We were not. It was Labour Day in Melbourne – luckily things were still open :) Here is a list of the places we ate at:

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