La Macelleria Gelateria is a sweet new addition to the thriving hub on Markeri Street. Since opening, the locals have been quick to embrace the dessert dispensary, with pistachio and Bacio (decadent chocolate peppered with roasted hazelnuts) among the stand-out selections from the venue’s 16-stong list (which features 14 core flavours and two rotating specials). To fully appreciate the La Macelleria story, let’s take it back to Bologna, aka the Italian capital of gelato. In 2013, Matteo Zini and Matteo Casone opened their first gelateria in a former butcher’s shop. The name, which translates to ‘the butchery’, is an enduring nod to the original outpost. After falling in love with Australia, Matteo Zini brought the culinary tradition to Brisbane, opening a flagship store in Teneriffe. This was where Steve and Carolyn OShea first fell in love with La Macelleria Gelateria. Living in the area, the spot became their go-t0 for ridiculously flavoursome gelato, so much so that Steve approached Matteo to wholesale the product in his restaurants, which at the time included Earth n Sea Pizza. After getting out of the restaurant game entirely and moving to the Gold Coast, Steve felt that undeniable pull back into hospitality, but this time with much narrower focus – gelato. Not just any gelato, La Macelleria gelato. After the necessary conversations were had, Steve began his training with Matteo, learning the art of gelato first-hand.

The thing that sets La Macelleria apart is that every single scoop of every single flavour is made fresh daily, with no additives. To create the delectable desserts, the team use an EFFE, a vertical machine that emulates the first one ever invented. While the EFFE churns the gelato to its desired consistency, the product is then extracted by hand using a giant spoon-like stick and transported to the pozzetti, which is said to keep the gelato as fresh as can be by limiting its exposure to oxygen. The whole process is a fascinating site to behold from the venue’s open kitchen. The result, while labour intensive, is undeniably more flavoursome than any store-bought gelato. Rounding out La Macelleria’s offering is extra-strong Italian coffee by Segafredo Zanetti. “You need a strong coffee with gelato,” Steve tells us, and who are we to argue. Keep your peepers peeled for a pint-sized La Macelleria Gelateria operating from a three-wheeler affectionately called an Ape (pronounced Appy) which will be rolling in to private events and markets oh-so-soon.

If you’re keen to experience true artisan gelato, head to La Macelleria Gelateria’s stumble guide for opening times.