In 2002, Messina founder Nick Palumbo moved to Sydney to launch a gelato store, marking the beginning of a two-decade journey to perfect the art of gelato making. They create each unique flavor with meticulously crafted recipes, avoiding pre-made bases or mass-produced flavor pastes. Their 40-flavor cabinet in each store includes 35 traditional options and 5 weekly specials, complemented by their own line of gelato cakes. Beyond the end product, their commitment to quality extends to sourcing ingredients, including running their dairy farm for creamy jersey milk. In chocolate production, they go beyond market options, making their own using the highest quality single origin Ecuadorian cacao. Check out Manly’s Messina on Sydney Road.

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