Melbourne · gelato
Piccolina Gelateria
A founder who deliberately went to Italy to learn the craft before building a Melbourne-specific production operation — the nut-butter volume and named local fruit sourcing are unusually concrete signals of scale and provenance for a Melbourne gelateria.
What we know
- Founder Sandra Foti quit a graphic design job and trained in Italy before opening her first gelateria in Hawthorn, using family recipes she describes as over 100 years old (Broadsheet, Hawthorn listing)
- The Collingwood flagship is also Piccolina's commercial production kitchen, supplying gelato to both stores, with a 20-litre nut grinder producing about 600–800kg of nut butter a week as the base for pistachio and hazelnut gelato (Broadsheet, Collingwood listing)
- Bread for the 'bread, butter and jam' gelato is baked in-house, with jam made from scratch using blueberries or figs sourced from local farms (Broadsheet, Hawthorn listing)
- More than 20 all-natural, seasonal gelato, sorbetto and granita flavours, with weekly rotating specials (Broadsheet listings)
- Status
- open
- Address
- Smith Street, Collingwood VIC 3066 (flagship; original shop at 731 Glenferrie Road, Hawthorn VIC 3122)
- Maker
- Sandra Foti, owner and gelato maker
- Website
- www.piccolinagelateria.com.au/
- Last checked
- 2026-08-21
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