First published on 13 Feb 2012. Updated on 29 Feb 2012.
It may be one of the most well known red-sauce joints in Sydney, but Bar Italia on Norton Street also does some of the best gelato around. You won’t find apple pie or black sesame on the menu here. They keep things strictly traditional on the flavour front with the likes of zabaglione, tiramisu, panna cotta, and pistachio alongside chocolate, lemon, and a smashing coffee offering.
Belle Fleur can claim four generations of chocolate-making expertise and a track record of more than 25 years in the business in Australia. Fresh-made chocolates every day and an ongoing passion for the art of chocolate sculpture as just two reasons why they are killing it in the sweets trade. The window displays alone are reason enough to swing by this little piece of Bruges in Rozelle.
If you’re used to ordering a misto plate and receiving cured meats, think again before you try Messina. In fact, think of a completely different part of the cow. Here, the only language they speak is ice cream, and with five scoops for $12 it makes for quite the delicious dialect. Don’t limit yourself to the usual suspects. Instead choose from flavours like apple pie, yoghurt, cassata and blood orange. Hey, it’s hard to go wrong when you get five attempts at a good scoop.
Sweetness the Patisserie
Remember when sweets were just sweets? Well, at this sugar paradise, everything is made from scratch, from the rocky road with house made marshmallows to the crisp, ear splittingly sweet caramel popcorn and the soft, giving fruit jubes. How about a good old fashioned peppermint patty, or buttery toffee covered in dark chocolate? Wowzers.
The pizza isn’t the only thing here that rocks out at Pompei’s. The gelato is just as – if not more – exciting. Pistachio is sweet, nutty and lurid green while hazelnut is a house favourite. Or how about Amedei gelato? This incredibly bittersweet Italian chocolate is Italy’s finest. This gelato is really made to eat on the spot, so we’d recommend either eating as you walk out of the joint, or living within jogging distance to get it back to the freezer before it melts.