Gelato Messina x Carpigiani | The Art of Making Gelato, Australian Style

From a single boutique shop in Darlinghurst to one of the most recognized artisanal gelato chains across Oceania — with more than 30 stores throughout Australia and Asia — 𝗚𝗲𝗹𝗮𝘁𝗼 𝗠𝗲𝘀𝘀𝗶𝗻𝗮 has become a symbol of creativity, quality, and passion.

Founder 𝗡𝗶𝗰𝗸 𝗣𝗮𝗹𝘂𝗺𝗯𝗼 shares how his Sicilian roots and a production model built on centralized pasteurization and complete in-house craftsmanship have shaped the brand’s identity — from its iconic 𝟰𝟬-𝗳𝗹𝗮𝘃𝗼𝗿 𝗱𝗶𝘀𝗽𝗹𝗮𝘆𝘀 to its evolving chocolate and pastry creations.

At the heart of every Messina shop are Carpigiani Labotronic HE-I batch freezers, ensuring consistency, reliability, and the perfect texture in every scoop, while all gelato mixes are prepared in their dedicated production laboratory using Pastomaster RTL pasteurizers.

Discover more about the Carpigiani equipment used by Gelato Messina:

• 𝗣𝗮𝘀𝘁𝗼𝗺𝗮𝘀𝘁𝗲𝗿 𝟭𝟴𝟬 𝗥𝗧𝗟: https://bit.ly/4rd51pS
• 𝗟𝗮𝗯𝗼𝘁𝗿𝗼𝗻𝗶𝗰 𝟮𝟱 𝟭𝟭𝟬 𝗛𝗘-𝗛: https://bit.ly/3XI2KoR