AMARENA PISTASSSSIO - light pistachio gelato with amerena cherry jam. http://t.co/QHJgjVIqqy
There are a couple of options if you like the idea of making your own gelato.
We run short monthly courses at Messina (only in the quieter months) that are a great introduction to artisan gelato. For the more serious devotee, our fearless leader Nick Palumbo is the Aust/NZ chef for Carpigiani Gelato University and regularly lectures in the fine art.. for more information on both, click on the tabs under this menu and all will be revealed..