After a week of rain, wind and bleak grey skies the sun is back! And what better way to celebrate than with a big old scoop of proper gelato.
And I know just the place where you can get your little mitts on some.
RivaReno may not look like your usual gelateria and I admit thats somewhat discomforting. But step inside. Be not alarmed that you can’t see any gelato. Stay calm and ask to try one of the flavours displayed on the menu. You’ll be given a taster and you can keep on tasting until you land on the one you want. Which in all likelihood will be the very first one you try.
What you’ll notice is how delightfully soft the gelato is. Some of the flavours verge on being almost mousse like. This my friends is as it should be. And is one of the reasons the gelato at RivaReno is kept in special little barrels (pozzetti) to keep the temperature just right for optimum texture. You’ll also notice the lower sugar content which puts more emphasis on the natural flavours. Whats more, each batch of gelato is made fresh every morning. No yesterdays gelato for you!
Gelato is available by the cup, cone or in a brioche roll (supplied by Fratelli Paradiso) as is common in the south of Italy. They haven’t got the brioche combo quite right just yet so maybe try a cup or cone to start.
Give it a go, try the pistachio or hazelnut and tell me that you’ve had better anywhere in Sydney?
You’ll find RivaReno at 280 Crown Street, Darlinghurst.
Gobbled & Gulped was invited to visit RivaReno by the owners but in the name of independent reporting revisited on separate, personally funded, occasions before writing this post.