Lunetta Gelateria

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“My heart has always belonged to small-batch, traditional gelato,” says chef Leandro Vassallo, who moved away from restaurant kitchens to train as a gelataio (gelato maker) in Tuscany.

Vassallo went on to open his first gelateria in Leichhardt’s Little Italy with a pozzetti (traditional cabinet) filled with flavours such as tiramisu, choc-hazelnut Bacio and Italian pistachio. The latter uses house-made pistachio paste, made by grinding whole nuts and kernels to create a deeper, more pronounced flavour.

Scoop of choice: Pistachio gelato.