Bologna natives Matteo Zini and Matteo Casone are bringing the pleasure of authentic Italian gelato to Australian tastebuds with Teneriffe gelateria La Macelleria. The pair sources the best quality, freshest ingredients from local growers and producers to make the gelato, with a few specialised ingredients also imported from Holland, Madagascar and Italy. Freshly churned every day, each batch is made on-site in the open ‘laboratory’ using Italian equipment. While local lickers will be accustomed to choosing flavours with their eyes, La Macelleria instead employs the most ancient method of preserving gelato for its retail display. The Pozzetti style of counter conceals the flavours from sight, encouraging customers to make their choices based on the tingling of salvia on the tongue sparked while reading the menu. Along with stimulating the senses, the role of The Pozetti is also to preserve the freshness, creaminess and overall taste of the gelato.