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 purr-fact sundae is exclusively available at our Chadstone store from Friday 20 September until Sunday 27 October.

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.

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.

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).

Watch our socials for an announcement about our fourth iteration.

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.