At Love the Pen, we’ve never hidden our bias: gelato, done properly, beats ice cream every time. It’s denser, more expressive, less about sugar rush and more about flavour, texture and restraint. When it’s good, it doesn’t need explaining. It just lands.

Vulcano Gelato has long been our benchmark.

It’s the reference point we quietly carry with us whenever we travel — the one we measure everything else against. Not out of sentimentality, but because it consistently delivers what authentic Italian gelato should: clean flavours, silky texture, and a sense of balance that never overwhelms. It’s indulgent, yes — but never heavy-handed.

The story begins far from the Peninsula, on the island of Vulcano off the coast of Sicily. In the 1960s, Remigio Aiello opened a seasonal café-bar where his gelato and cannoli became local legend. That knowledge — refined, protected and passed down — eventually made its way to Australia through his family, laying the foundation for what Vulcano Gelato is today.

When Vulcano Gelato opened in Rye in 2008, it did so with a simple but serious intention: raise the standard. Not by chasing novelty, but by staying true to method, quality and restraint. The result is gelato made fresh daily, using time-honoured techniques and recipes that prioritise flavour clarity over theatrics.

There’s also something deeply emotional about gelato — especially here. On the Peninsula, it’s rarely just dessert. It’s a ritual. A pause after the beach. A walk along Rye Pier. A moment shared with kids, friends, grandparents. Gelato has a way of anchoring memory, and Vulcano sits right in the middle of that rhythm.

Now, under the stewardship of Diane, Vulcano Gelato enters a new and thoughtful chapter. With the original Rye store continuing to thrive, the recent opening in Sorrento is genuinely good news — for locals, visitors, and anyone who believes great gelato should be easy to find in more than one place.

Diane brings care and clarity to the brand, expanding the offering while respecting its foundations. Both locations continue to focus on what matters most: great gelato, made well, served generously. The additions — coffee and complementary treats — simply allow Vulcano to be enjoyed year-round, as part of everyday life rather than a seasonal indulgence.

What hasn’t changed is the feeling. The ease of walking in. The familiarity of favourites. The quiet confidence that comes from knowing exactly what you do well — and sticking to it.

Vulcano Gelato isn’t trying to reinvent anything. It doesn’t need to. It’s doing something far harder: maintaining standards, honouring heritage, and staying relevant without losing its soul.

Two locations now — Rye and Sorrento. Same gelato. Same heart.

And still, from our perspective, some of the best you’ll find anywhere.