4.870588235294117647

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Gelato Appreciation Class (Melbourne)


Next Available: 23 Sep 9:30AM
2.5 hours

Description

Our sell out Gelato Appreciation Classes are coming back to Melbourne! Once a month (or there abouts), we’ll be opening the doors to our Fitzroy store so you can join us for part gelato making class, part info session, part science lesson, and part gelato degustation with our chefs. Just as good as our Sydney ones, just without the need for a flight on Tiger Airways.

** all bookings in September get a free MESSINA TOTE too **

WHAT HAPPENS:

  • We’ll meet at the Messina store in Fitzroy, have a coffee and maybe discuss what we got up to last night
  • We’ll tell you the Messina story, a little history about us, how we got into the gelato business and what makes us a little different to other gelato pushers
  • Our chefs will show you HOW WE MAKE OUR GELATO while letting you in on some Messina secrets about how we make our gelato taste so good. And of course…you get to try everything they make.
  • During the class you will be served a GELATO DEGUSTATION – a menu created especially for each class. We like to get creative, so these are pretty special – you won’t get to try them anywhere else!
  • Next, one of our dashing pastry chefs will show you how we make a GELATO CAKE, and yes – you guessed it, you get to eat it.
  • When class is over, the gluttony really begins when you will get free reign of the cabinet for a tasting session. You can try as many flavours in the cabinet as you can handle – time permitting, see if you can get through all 40 flavours.
  • At the end, we roll you out with a tub of gelato to take home so you can go home and really do a number on yourself! All before 12pm hits…

PRETTY SURE YOU SHOULDN’T EAT BREKKIE. GO AHEAD IF YOU THINK YOU CAN HANDLE IT.

**Allergies - we're afraid we can't cater for specific allergies at our classes - feel free to let us know in your booking, and we'll do our best to accomodate, but it can't be guaranteed** 

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Class Schedule

What you will learn
  • Try as many flavours in the cabinet as you can handle – time permitting, see if you can get through all 40 flavours.
  • How we make our gelato + Messina secrets about how we make it taste so good!
  • How we make a gelato cake and yes – you guessed it, you get to eat it!
What you will get
  • Free tasting session of all 40 flavours
  • Tub of Gelato to take home
  • 5 course gelato degustation - a menu created especially for each class
  • All bookings in September get a free MESSINA TOTE

What to bring
  • Just your appetite for gelato!
What to wear

Casual (loose pants might be a good idea)

Appropriate for

Gelato lovers and the gelato-curious


Logo

Gelato Messina

Vendor sincce 2015

We make gelato, it's pretty good.

At Gelato Messina our job is to make people happy. Yes we make amazing gelato with the very best, real ingredients. And yes our gelato cakes are weird and wonderful, but it’s all in the name of putting a smile on someone’s face.

We’re passionate (verging on obsessive) about the creative process. Whether it’s coming up with new flavours or a music playlist for the stores, we throw ourselves into it because that’s what we love.

How would they have made it 100 years ago?

When we make gelato at Messina, we ask ourselves one simple question: “How would they have made it 100 years ago?” The answer is simple – use ingredients in their raw and most natural form and make everything from scratch. ‘Ready made’ ingredients including colourings, flavourings, preservatives and pastes have no place at Messina.

From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors. By using real ingredients, we achieve full bodied texture and flavour in our gelato. Our dairy flavours have low fat content because we use less cream, and our sorbets are completely fat free, dairy free and full of fruit.

Want to find out what goes on behind the scenes at Messina?

Book one of our Gelato Appreciation Classes or brand new Hands On Classes below and join us at Messina HQ in Sydney for a class at COOL SCHOOL. We couldn’t think of a better way to spend your Saturday morning…

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Cancelation & Refund Policy

For any cancelations made within 3 weeks of the bookings, no refunds will be possible. Cancellations made outside this period will be fully refunded.

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Terms & Conditions

Any cancelations made within 3 weeks of the bookings, no refunds will be possible.

Cancellations made outside this period will be fully refunded.

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85 Reviews
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Sheli

29 July 2017 • Gelato Appreciation Class (Melbourne)

Being greeted at the door in Italian was a fabulous start, followed closely behind by the best hot chocolate I have had in a very long time. All the boys were very friendly, keen to share their knowledge and experience. Interaction with the group (mine had 23 people) kept everyone engaged. There were opportunities to be hands on in the kitchen, which was fun, and everyone else could watch on. Plenty of tastings to be had of raw ingredients as well as the finished product. The degustation meal we had was superb. There were flavours I'd otherwise say no to, but thoroughly enjoyed. There is a lovely surprise waiting for everyone included in the price, which I won't spoil here. I've had friends ask me for the details of the class after saying how much fun it is. I'm savouring my take-home tub, with about 1/3 of it left, two weeks later. A really fun morning. Thanks to all involved.

Elyse

25 July 2017 • Gelato Appreciation Class (Melbourne)

Learnt about the history of Gelato Messina, where it originated from, where they get their resources. Simone` and Michaelango were so very lovely and made the class so enjoyable, it was great to be able to go behind the scenes and see how gelato and sorbet is made.

James

21 June 2017 • Gelato Appreciation Class (Melbourne)

We loved ALL of it! Great value for money - lots of good freebies included. Loved seeing how easy it was to make the gelato base. Very interesting insight into Messina as a company. Absolutely would recommend if you enjoy gelato :-)

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