Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best ice cream, using only the freshest ingredients, and to make everything from scratch.
Gelato Messina take their gelato seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop windows every day, particularly their famous ice-cream cakes.
Gelato Messina: The Creative Department provides detailed instructions for creating Gelato Messina's most famous and elaborate gelato cakes-from Dr Evil's Magic Mushroom to Gelato Messina's very own take on the classic hamburger: The Royale with Cheese, made from chocolate gelati with passionfruit mustard, raspberry ketchup, white chocolate cheese, all served in a brioche bun. There is a whole chapter dedicated to weird and wonderful soft-serves and recipes for how to make your very own gelati monoportions-yes, it's fun to share, but it's even more fun to have a whole cake to yourself! With a killer design and mind-bending photography, Gelato Messina: The Creative Department is the must-have coffee-table cookbook for 2016.
Not for the faint-hearted, and definitely for the young-at-heart, Gelato Messina: The Creative Department isn't just different, it's out of this world. Trust me, there are recipes in this book that you wouldn't dream existed. Prepare to be amazed!
About the Author
Nick Palumbo’s family hail from Messina in Sicily, where he learned the techniques and recipes behind some of the world’s best gelato. His ethos was to create the best gelato possible, using only the freshest ingredients all made from scratch. Once the individual flavors had been perfected, Nick and his team went on to invent the elaborate and wonderful flavor creations that the Gelato Messina stores are now so famous for. In 2011 he opened an ice cream lab, which is responsible for the ice cream works of art and single-serve cakes that fill Gelato Messina’s shop windows. He is set to open a Las Vegas store in 2014.