Ciccone & Sons

Overview

Sydney's love affair with gelato is no secret. And while the bigger players dominate much of the attention, the smaller businesses, like Redfern's Ciccone & Sons, are harbouring some of the city's most lickable delights. Things are more pared back here; less chaotic than the brightly-lit cousins with the laundry list of flavours.

Ciccone's menu, displayed on an old-school red felt letter board, is limited to ten flavours that change depending on what is in the on-site churner. It is serious about quality ingredients; the creamier flavours like stracciatella, honeycomb and chocolate use jersey milk from Sungold Milk (part of Australia's oldest dairy company). Pepe Saya provides the dairy behind popular flavours mascarpone and strawberry and buttermilk. In summer, things lean a little more to the fresh and fruity side with coconut and watermelon granitas and sorbettos making an appearance. The gelataria has also started experimenting with unique soft-serve flavours, including lemon cheesecake and Eton Mess.

The store has limited seating — wooden benches along each wall — and is filled with whimsical items like vintage posters and hand-stitched bunting. From the product to the service, the entire operation is honest and no-nonsense. When asked whether the store has a family name (seems like a legitimate question, right?), co-owner Sean O'Brien gives the dead-pan answer: "No, it's Madonna's surname". Fair enough.

Images: Kitti Gould