RivaReno gelato uses all natural ingredients - it contains no hydrogenated fat, preservatives, artificial colourings or flavourings.RivaReno gelato was named “Migliore gelateria d’Italia” (Best gelato in Italy) in 2008 by the Golosaria association – which recognises the best Italian artisan producers.
So how is RivaReno gelato different to other gelati in Sydney. Well first thing you notice, the colours are less vivid because no artificial colourings are used, but it’s the taste that will win you over – creamy, velvety with sometimes intense and sometimes subtle flavours. They’ve developed their own unique system to make the perfect gelato. The gelateria in Darlinghurst has a lab where every flavour is made in the same way RivaReno Gelateria in Italy do. It’s made on site every day and kept in gelato cylinders or “pozzetti” which cover the gelato. This means it keeps its freshness and they can produce very small quantities more often as required. As well as classic gelato, RivaReno also offers sorbet and granita.
We’ve tried a few flavours like Alice – mascarpone, premium Marsala, lashings of gianduja sauce, Contessa – Sicilian almonds and Piedmont hazelnuts with crushed amaretti and caramelised almond, Limone sorbet – made with Sicilian lemon juice and peel of lemons from Calabria and Caffe – 100% Arabica coffee with chocolate slivers.
It was good to have the chance to meet and a quick chat with the charming owner of the Australian leg of RivaReno – Kieran Tosolini. After looking around Italy to find a perfect gelato maker, he settled on RivaReno because of it’s authenicity and quality. He spent quite a bit of time looking at the production of gelato so that the Sydney RivaReno Gelateria would be as authentic as in Italy.
RivaReno Gelateria is open daily from 12pm – 12am.