RivaReno
The Bologna-based gelato chain has landed in Sydney.
Overview
There aren't many foods that can bring a smile to a Sydneysider's face quite as quickly as gelato. Australian-born, Italian-influenced entrepreneur Kieran Tosolini knows this all too well, bringing Bologna-based chain RivaReno back with him from The Boot to spread the creamy love on Crown Street.
An interesting choice of location perhaps, what with highly popular rival only a few minutes away, but born out of "passion, imagination, dedication and determination" to bring the finest and healthiest gelato treat to the market, these guys probably aren't scared of a little competition.
Everything is Italian, from the staff to the imported milk, and it's no surprise this place is a hit back in the homeland. The signature and most popular mascarpone flavour, dubbed Alice, comes drizzled with a fine layer of gooey melted giandiuia (chocolate and hazelnut) and lives up to its European dairy cream heritage with an added splosh of Marsala Vergine Soleras (a scrumptious aged dessert wine).
The same can be said for the array of other fine flavours, from the Pistachio, which packs just the right amount of nutty punch, to the sweet simplicity of the Cream, a rich yellowy flavour of traditional pastry cream with Madagascan bourbon vanilla thrown in for good measure.
The sorbets are all made on premises, have only the minimum amount of sugar, and really do taste like the fruit they're made from — try the Peach, you'll see exactly what we mean. You should also try a Granita, a refreshing and simple summer-must-have drink made from fruit, sugar, and water. The raspberry is delicious.
Overall it's the emphasis on authenticity that makes this place a winner. Unlike other ice cream parlours that entice you in with their multicoloured goods on display, RivaReno knows its product is worth its weight and doesn't need to show it off. After all, as the great Italian Leonardo da Vinci once quipped, "simplicity is the ultimate in sophistication."
Image: Trent Van der jagt.
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