This might be a big call for some Sydneysiders to hear so the fainthearted should take a seat. I may have found another source of heavenly goodness (gelato that is) which gives the one and only “Messina” a run for its money.
I’m talking about Anita Gelato (@AnitaGelato) conveniently located in the new downtown destination Central Park. Central Park is an exciting new $2 Billion multistage urban renewal project which was brought together by the collaboration of world leading architects, artists, designers (Park tower was designed by the French Jean Nouvel, featuring “Vertical Gardens” by Patrick Blanc & an amazing LED art piece by Yann Kersalé ) & bucket loads of tax payer money. Fun fact, the tower has been ranked in the top five in the world according to aesthetic & functional design by an international jury of architecture experts, knowledge savvy click here – Central Park –
Now back to the real reason we are here: Gelato. I stumbled across this little gem while exploring the new development with @JustJorisOfficial, upon entering warm smiles will greet you offering hard to resist spoonfuls of tasters. As the creamy creation laden with nuts, biscuits and fruit melts in your mouth, the beginning of your indulgent gelato affair starts now. Using carefully selected raw/fresh ingredients which you can really see and taste, over 250 litres of gelato & yogurt are churned daily on site which adds to the authentic artisan gelato experience.
Speaking to the owner of the business, I slowly learn the back story behind the business and how it came about (mother & son Gelato love story #cute). The business originated in Tel Aviv back in 2002 and due to the overwhelming successful & smart business moves (partnered with Max Brenner) they opened their first shop here in Sydney.
Second fun fact of the night, if you wanna know the quality of the gelato the 3 flavours to taste are 1.Vanilla – 2. Chocolate – 3. Pistachio, if they can’t get those right then its a no go I’ve been told!