When I arrived at Gelatony, Antonino Lo Iacono was making gelato. This might not sound surprising, but with so many places buying in product or importing the base, it’s important. When we sit down over a Flat White ($3.50) he brings me the smoothest gelato I’ve ever tasted. “You make gelato today for tomorrow,” says Tonino, explaining the pistachio flavour will develop overnight. Tonino started making gelato in Italy in 1984, however here he’s most famous for running Gelateria Caffe 2000 in Rozelle. “When I closed, they cried,” said Tonino. “I’m very proud, very happy, because the community accepted us – me, my wife and my daughter – straight away. When we came from Italy we didn’t know anyone, and I tell people Balmain is my second family.” Thankfully his cousins Nicola and Valerio convinced him to re-open at the rear of Da Vinci’s in Summer Hill. What you’ll find are simple, well-executed flavours – chocolate, fior di latte, lemon, passionfruit, hazelnut – available by Cup ($5) or Cone ($5). There are also a few special flavours, like my favourite: Orange Yoghurt ($5), or Lemon Zest with Fig Marmalade and Dark Chocolate ($5), which won a judges’ special mention at the 2015 Gelato World Tour. Tonino’s top tip for gelato exploration: first try fior di latte to taste the naked milk, then lemon to investigate acidity balance.
Rear, 25 Lackey Street, Summer Hill
Ph: (0409) 265 000 facebook.com/GelatonyAU
Dessert, Café $