Tiramisù lovers, get ready for something special!

We've come back together with Italian institution, Rocco's Deli, to create the perfect Mother's Day treat: introducing the Tiramisù Gelato Sandwich.

The sandwich is made of: Coffee & Marsala soaked Savoiardi sponge, Marsala ganache, mascarpone gelato, coated in Belgian dark chocolate and dusted in cocoa powder. 

This Easter, we've joined forces with the city's most sought-after artisan bakery, Baker Bleu, to create a Hot Cross Bun Sundae that completely rewrites the rules.

Baker Bleu’s famous sour cherry and dark chocolate Hot Cross Buns meet Piccolina’s signature made-from-scratch gelato in a layered, spiced, utterly indulgent sundae:

Baker Bleu original Hot Cross Bun gelato, sour cherry jam, Hot Cross Bun crumb, Baker Bleu Hot Cross Bun chocolate sour cherry gelato, whipped cream, chocolate sauce and a wafer cigar.

We've teamed up with black pepper evangelists Pep to challenge everything you thought you knew about flavour combinations... introducing Sunny Side Up.

Blurring the line between breakfast and dessert, Sunny Side Up combines our signature artisanal gelato with the deep flavour and aromatic complexity of Pep’s premium Cambodian black pepper. What looks very much like a perfectly fried egg is anything but...

Sunny Side Up includes: Pep black pepper & mango jam gelato topped with a 'fried egg' (coconut jelly 'egg white' & frosty fruit 'egg yolk', finished with freshly cracked Pep.

In a vibrant celebration of Lunar New Year, we've joined forces with long-time friend Ross Magnaye, the culinary powerhouse behind Serai, to ring in the Year of the Snake with a limited-edition Halo-Halo dessert that celebrates heritage, flavour and community.

Halo-Halo, a beloved Filipino dessert, is a vibrant symphony of flavours and textures, making it the ideal inspiration for this special collaboration. Ross Magnaye, known for his modern take on Filipino cuisine, combines his culinary ingenuity with our signature craftsmanship for a one-of-a-kind treat.

Back by popular demand, our gelato tries on a delicious dissonance at MPavilion.
‘Greyscale’, our much-loved collaboration with Brazilian artist João Loureiro returns to MPavilion with new flavours in limited hues.

Loureiro’s work often tests the borders of perception and truth. He twists everyday objects and actions to open questions about representation and relationships between form and function. Inside Ando’s concrete structure, we'll serve six different flavours in six shades of grey, ranging from light grey to almost black.

In its fourth iteration, this year’s culinary celebration promised an extraordinary journey through time, exploring nostalgic flavours and reinventing classic childhood flavours.

Eight of Melbourne’s most extraordinary chefs collaborated with us to create limited-edition gelato creations that were based on the quintessential Aussie Milk Bar – a theme that transported tastebuds through childhood memories.

The 24 uniquely designed flavours and desserts came from an array of top chefs including Jacqui Challinor, (ex-Rein & La Rue) Stephen Nairn (Yugen Dining & Omnia Bistro), Philippa Sibley (Pinottã), Simon Ball-Smith (Brico), Jerry Mai (Pho Nom), Charlie Carrington (Atlas Dining), Audrey Allard (Holy Sugar) and Raymond Tan (Raya & Nimbo).

To mark Hello Kitty’s fabulous 50th birthday, we're serving up a joyful dessert inspired by the iconic character’s all-time favourite treat – her mum’s apple pie!

Introducing the Hello Kitty x Piccolina Sundae: a towering masterpiece that’ll make your taste buds purr! The sundae includes Apple cream gelato, apple compote, raspberry marshmallow, pie crust, strawberry & apple gel, whipped cream, raspberry sherbet and topped with a maraschino cherry.

This Father's Day, treat Dad to a truly unforgettable experience with the Piccolina x Rocco’s Limited Edition Pistachio Gelato Sandwich. We've teamed up with Melbourne’s iconic Rocco’s Deli to create a masterpiece that celebrates the pistacchio in all its glory.

Pistacchio gelato, pistacchio fudge blondie, dulce de leche, all encased in a crisp milk chocolate coating and adorned with toasted pistacchio pieces and premium Iranian pistachios. It's a symphony of flavours that will delight even the most discerning palate.

Rocco's Deli, a beloved Yarraville institution since 1977, is renowned for its authentic Italian deli classics. From legendary sandwiches to mouthwatering meatball day specials, Rocco's has become a cornerstone of Melbourne's food scene.

It’s a matcha made in heaven! We partnered with newcomer matcha brand HIKUU, to bring a limited-edition Matcha Sundae to our stores.

The specially designed matcha sundae, using HIKUU ceremonial grade, premium matcha pairs a traditional Japanese flavour with timeless Italian gelato-making techniques, featuring: Matcha gelato, strawberry jam, matcha blondie, matcha snow, whipped cream topped with caramel sauce, matcha rocks and finished with a maraschino cherry.

HIKUU was born out of the passion of its founder, style guru Jess Alizzi, and offers authentically sourced matcha from Japan, meticulously crafted by highly skilled tea masters.

As part of the Melbourne Food and Wine Festival 2024, we've launched our first ever Piccolina Gelato School classes.

This is the first time we'll be taking gelato lovers behind the scenes to where the mastery happens at our new Gelato School. Students will take part in a fun two-hour, hands-on immersive class where you will churn gelato the traditional, Italian way and create a dessert from start to finish to take home at the end of the class.

If you missed out on a spot during MFWF, please email hello@piccolinagelateria.com.au with the subject Gelato School and your details to get on the waiting list for future classes.

To ring in the traditional themes of fortune, happiness and health this Lunar New Year, we teamed up with hatted, contemporary Asian restaurant, Lagoon Dining to deliver a three week long gelato collaboration. 

Inspired by Lagoon Dining’s expertly crafted, Chinese-Malaysian informed menu, the tasting notes and inspiration behind each individual flavour profile riff on Lagoon Chef Keat Lee’s affinity for the diverse and nuanced culinary traditions of China and beyond.

Escala de Cinzas (Greyscale) a collaboration with Brazilian artist João Loureiro and MPavilion 

Six different flavours in six shades of grey, ranging from light grey to almost black, with no flavours labelled, creating a unique gelato sensory experience. 

We had the privilege of working alongside Brazilian artist João Loureiro and the team at MPavilion to perfectly mirror the pavilion's aesthetic, introducing visitors to the taste sensation of greyscale gelato. 

Titled Escala de Cinzas, you can experience our greyscale gelato at MPavilion for a limited time.

See what The Age's Good Food has said about the experience.

In November we partnered with iconic, Australian winemaker Penfolds, to bring to life a gelato experience that encapsulates the essence of Penfolds Bin 51 Eden Valley Riesling. Taking cues from the punchy, citrus fruit notes within the riesling, the dessert offered unexpected colours and textures, reminiscent of a coral filled ocean floor.

Pineapple & honeysuckle sorbet, Bin 51 Eden Valley Riesling jelly, yuzu & mandarin meringue, rosella sherbet, grapefruit infusion topped with a coral tuile.

The Piccolina Gelato Project allows us to work with some of Melbourne's most boundary-pushing chefs. Given the nature of Melbourne’s vibrant and multifaceted food scene, for our third year, our lineup featured a diverse array of chefs who together, took us on a global gastronomic journey that surprised even the most seasoned foodie.

The line-up in order of appearance included Ross Magnaye (Serai), Nornie Bero (Mabu Mabu), Charley Snadden-Wilson (Clover Wine), Ella Mittas (Author Ela! Ela!), Nagesh Seethian (Manzé), Ellie Bouhadana (Hope St Radio), Coskun Uysal (Tulum) and Brigitte Hafner (Tedesca Osteria).

To celebrate Lunar New Year 23 we teamed up with pastry powerhouse Patti Chimkire of Mali Bakes to design three gelato specials.

Inspired by her experience growing up in Thailand, where collaboration and tradition are both highly celebrated, Patti became interested in the notion of challenging tradition to create something new. She remembers deconstructing the desserts she loved most and then reconstructing them to find new flavour combinations.

Guided by that same childlike curiosity that continues to inform Patti’s work, the three flavour specials Patti designed with us were both a homage to the vibrant nature of Thailand (bright, colourful and full of flavour) and a reinterpretation of its Lunar New Year traditions. 

The Piccolina Gelato Project sees eight of Melbourne's top chefs take over the specials board for one week. Each chef has designed three gelato flavours that the Piccolina team help bring to life. The desserts showcase the cooking style and ethos of each chef, and Season 2's chefs are just as impressive as the inaugural season.

The line-up included Khanh Nguyen (Sunda & ARU), Peter Gunn (Ides), Zach Furst (Bar Liberty), Thi Lee (Anchovy), Hugh Allen and Sharon Brindley (Vue de Monde x Jala Jala collaboration), Almay Jordan (Neighbourhood Wine & Old Palm Liquor), Jo Barret (Future Food Systems), and Rosheen Kaul (Etta).

Eight of Victoria's top chefs partnered with Piccolina to create The Piccolina Gelato Project: 8 Chefs in 8 Weeks. Each chef has designed three gelato flavours that the Piccolina team help bring to life. Their creations showcase the flavours and techniques that have made them famous but also allow their personalities and creativity to shine through.

The lineup included Victor Liong (Lee Ho Fook), Tom Sarafian (Little Andorra, ex-Bar Saracen), Dave Verhuel (Embla), Zoe Birch (Greasy Zoes), Sam Stafford (Mono-XO), Andreas Papadakis (Tipo 00), Shannon Martinez (Smith & Daughters) and Aaron Turner (Igni, The Hot Chicken Project, Tacos Y Liquor).

We joined forces with Melbourne institution MoVida, to create an iconic Spanish banquet of tapas and sharing plates, followed by three bespoke Spanish-inspired gelato flavours conceived by chef Frank Camorra.

The gelato was inspired by traditional Spanish flavours and paired perfectly with the banquet. The result of three decadent flavours, including Fig Leaf involves churning 24-hour fig-leaf-infused milk into a creamy gelato; Crema Catalana, a traditionally rich and creamy Spanish dessert infused with orange, lemon and a hint of cinnamon and Piña Colada Sorbet, that blends coconut milk, pineapple and white rum.