It’s that time of year again, the sun is shining a little brighter, days are getting longer and there’s a craving for something cool, sweet and delicious. For us, gelato covers those desires perfectly, and in keeping with Italian tradition, Fratelli Fresh are giving us a taste of summer.
This sweet sensation is led by head pastry chef Riccardo Falcone, who has been satisfying Sydney and the world’s sweet tooth across a number of Rockpool ventures as well as at the multiple Michelin starred restaurants The Waterside Inn, in the UK and Il Luogo di Aimo e Nadia in Milan. His culinary expertise is training the focus on classic flavours such as tiramisu, hazelnut and pistachio, as well as those flavour combinations that require a knowledge of fresh and seasonal ingredients, including mascarpone and fig, blueberry and yoghurt and raspberry sorbet.
“When making gelato, simplicity is key. In Italy we like to hero our ingredients and use only two or three to enhance the flavour,” says Falcone.
These ingredients are drawn from the market grocers of Sydney, with providores such as Veullti’s, who scour the fresh produce at Flemington markets, and Marrickville’s Delicious Dairies supplying the ingredients that punctuate the smooth textures of gelato.
At Fratelli restaurants in Alexandria, Crows Nest, Bridge Street, Macquarie Street, Entertainment Quarter, Westfield and Walsh Bay, nine selected flavours will be available. But for the full range of flavours, stop by the desserts stall at Fratelli’s Darling Harbour location and then lick to your heart’s content in the sunny outdoor area, or take a stroll through the new precinct and relieve childhoods spent around Tumbalong Park. Here, the gelato flavours are developed daily, and contain less air and fat than ice cream.
If it’s all too much, there are even take home boxes available, so you can enjoy it the way you want to, and go on, we won’t judge.