In Italy, gelato is not just a dessert; it’s an art, a ritual, a cultural heritage rooted in the quality of raw ingredients and a respect for seasonality. Those who make it often acquired their level of mastery thanks to lessons passed down over generations.

These values are what guide Maurizio Fabio Manzi, who has nurtured a deep love for gelato since childhood and transformed it into a profession in 2008.

After years of research and experimentation, from 2016 to 2019, he carried out a thorough market analysis of Australia and identified a need, particularly in the city of Melbourne, for something that combines the quality of authentic Italian gelato with the convenience of a mobile catering service.

“I realised that gelato had to be tailored to the customer’s needs but also remain true to the authentic qualities of the raw ingredients,” he explained.

For Manzi, each flavour is born from a meticulously personalised recipe that reflects the customer’s desires.

“If someone is looking for hazelnut with a particular roast or a precise aromatic note, I create a unique blend that matches that exact request.”

At Naturalis Gelato Italiano, technique, knowledge and a respect for Italian tradition come together to create a product entirely distinct from what is known as American-style ice cream.

“Ice cream is an industrial product, rich in cream, sugars and air, with a heavier texture and a much higher fat content,” he explained.

“Italian gelato, on the other hand, is compact, authentic, made with fresh milk and with air content reduced to as little as 20 per cent.

“It’s a difference you can taste, see and feel.”

Since 2022, Manzi has served as the official ambassador of Italian gelato in Australia on behalf of the Association of Italian Gelato Makers, an organisation that protects and promotes traditional gelato worldwide, defending its quality against anything that seeks to undermine it.

“Many gelaterias present themselves as Italian but often serve industrial ice creams,” said Manzi.

“Our challenge is to make people understand that true Italian gelato is a fresh, natural and artisanal product.

“The difference is in the details: local ingredients, seasonal fruit, no unnecessary additives and, above all, a mindful use of sugar.

“For me, excellence means removing everything superfluous to return the truth of flavour to the palate.”

Naturalis Gelato Italiano was founded in 2019 with just four flavours: mango, lemon, dark chocolate and sorbet.

The Italian lemon, blast-chilled and processed on site, was the first to astonish Australian customers.

“It’s wonderful to see people get emotional and say, ‘It really tastes like lemon,’ because it actually is; the fruit content is extremely high, the flavour is full and genuine,” he explained.

There are now more than thirteen chocolate variants available, each customisable, and a catering service that covers events year-round, from weddings to corporate parties.

Manzi has also launched programs in Australian schools to teach children the difference between artisanal gelato and industrial products, promoting a culture of conscious consumption.

“Children are the future,” he said, “If today they learn to recognise quality, they’ll be more discerning adults tomorrow.

“We also teach them how to make gelato, with their hands and their hearts.”

As for his own favourite flavour, Manzi prefers to “follow the seasons”.

“In summer, I prefer sorbets, in winter the creams,” he revealed.

“Gelato must speak the language of nature, because only in that way can it remain true to its origin; that of a wholly Italian excellence.”