Gelatony

Tonino has been making gelato since he was a boy in Italy. Then, when he moved to Australia in 2000, he opened Gelataria Caffé 2000 in Rozelle. Luckily for us, Tonino is back, after cousins Valerio and Nicola convinced him to open in Summer Hill.

Gelatony mirrors the current trend of Italy, for purest gelato and single flavours. And the gelato here is silky smooth, made (without a base) from only natural ingredients, fresh milk and a balance of three sugars (so the gelato is not too sweet) and without flour or eggs. The test is the simplest: Fior Di Latte (milk gelato). Sensational. The fruit flavoured gelato changes with the seasons - rockmelon, mango, passionfruit, boysenberry, in summer - as only fresh fruit is used to it make the gelato jam. There is luscious chocolate, and a chocolate fudge, and single nut flavours like pistachio and hazelnut. Yet, our Tonino favourite is - mmmm mmmm - Cassata Sicilian speckled with Italian candied fruit.

Try a traditional 3pm gelato, or late night. But, whatever you do, don't miss out, because this truly is great, great gelato. Perhaps, even the best we've had!

(Enter via the free public Summer Hill carpark. Situated at the rear of Da Vinci's Italian Restaurant.)