The savoury branch of Sydney's cult-favourite gelateria is at it again. Next up on the Messina Eats world tour is the brand's first Italian collab. This time around, it's teaming up with longstanding Brisbane Italian spot Beccofino, which is popping up in Sydney for the first time on Friday, April 5 and Saturday, April 6.
Beccofino head chef Cordell Khoury has been specialising in woodfired pizza for more than 14 years. He also happened to attend chef school with Messina's own head chef Donato Toce (previously at A Tavola), and the duo is looking forward to getting back in the kitchen together after 15 years apart.
As usual, the party will go down in the carpark of Messina's Rosebery headquarters, which will, this time, be modelled after 'Nonna's place', complete with red chequered tablecloths. Expect woodfired margherita and cacciatorini salami pizza, handmade pasta — including garlicky mushroom gnocchi and pappardelle in confit duck ragu — and fried calamari. For dessert, always a highlight at a Messina-run event, there'll be tiramisu made with whipped mascarpone and espresso-soaked savoiardi.
The pop-up will run from noon until late each day and entry is free, so you can just rock up and chow down.