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.

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Arguably, Vulcano Gelato is one of the best we’ve experienced and tasted in the world. It’s become our sweet benchmark, much like the Big Mac test, but with a more refined palate in mind. Every time we travel, we find ourselves comparing local offerings to the impeccable standards set by Vulcano Gelato in our backyard of the Mornington Peninsula.

With that in mind, we invite you to indulge in the authentic taste of Vulcano Gelato, crafted fresh every day using a cherished and secret recipe passed down through generations. Their gelato is more than just a treat; it’s an experience that will forever change your perception of ice cream.

The origins of Vulcano’s delectable gelato trace back to the stunning island of Vulcano, off the coast of Sicily, Italy. In 1960, Remigio Aiello, the grandfather of Gino Maniaci, established ‘Ritrovo Remigio,’ a seasonal café-bar that quickly became renowned for its gelato and cannoli. The secret recipe, perfected over the years by Remigio and his son-in-law Tony Maniaci, is the foundation of the world-renowned gelato served at Vulcano Gelato today.

The Island of Vulcano: Vulcano, one of the Aeolian Islands, is a mesmerising blend of natural beauty and volcanic majesty. Its rugged landscape, adorned with black sand beaches, steaming fumaroles, and therapeutic hot springs, creates a captivating backdrop that mirrors the island’s fiery name. The allure of Vulcano lies in its dramatic topography, from the soaring Gran Cratere to the serene waters of its bays, each telling a story of nature’s power and elegance.

Rye and the Mornington Peninsula: Rye, nestled on the Mornington Peninsula, Victoria, Australia, shares a similar charm with its Italian counterpart. While it may not boast volcanic landscapes, Rye’s stunning coastal scenery, with its white sandy beaches, crystal-clear waters, bountiful thermal hot springs and lush hinterland, echoes the beauty of the Mediterranean. The Mornington Peninsula, with its rolling hills, vineyards, and seaside villages, offers a slice of European allure in Australia, creating a harmonious blend of cultures and natural splendour.

Gino Maniaci, inspired by his family’s legacy, brought this culinary treasure to Melbourne, Australia, in 2008, opening the first Vulcano Gelato in Rye with his wife, Josephine Colombo. Together, they aimed to elevate the ice cream industry, setting unprecedented standards with their authentic Italian gelato and granita.

A New Era with Diane: Now, under the stewardship of Diane, Vulcano Gelato is excited to embark on a new chapter. She has expanded the shop’s offerings, adding coffee, doughnuts, hot dogs, hot snacks, pies, and other delectable additions, making Vulcano Gelato an all-year-round destination. Conveniently located right next to the newly renovated Rye Plaza, the heart of Rye town, Vulcano Gelato is now part of a vibrant public area, perfect as a meeting place and right across the road from Rye Pier.

Join us in welcoming Diane as she takes Vulcano Gelato forward, promising to uphold the tradition of excellence and authenticity that has defined the Vulcano Gelato brand for decades. Visit them and discover why their gelato is more than just a treat—it’s a taste of history and a connection between the cultures of Southern Italy and the Mornington Peninsula and our European connections that span thousands of kilometres, decades of tourism and migration and love for culture and history.

In 2008, Vulcano Gelato opened in Rye with the single hearted aim of improving the quality and taste of the universally loved authentic Italian gelato and granita. From our perspective, gelato is the prefect buffer; there’s such an emotional response when you even think of it & when you combine it with the Rye Pier, bay beach & carnival it becomes a powerful combination. We love gelato & we love Vulcano Gelato, we love Rye & we love that they’re all on the Pen.

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It was here at Ritrovo Remigio that the secret base recipe of gelato served in Vulcano Gelato was inspired and cultivated. In 2008, Vulcano Gelato opened in Rye with the single hearted aim of improving the quality and taste of the universally loved authentic Italian gelato and granita. From our perspective, gelato is the prefect buffer; there’s such an emotional response when you even think of it & when you combine it with the Rye Pier, bay beach & carnival it becomes a powerful combination. We love gelato & we love Vulcano Gelato, we love Rye & we love that they’re all on the Peninsula.

The post We Love Vulcano Gelato! appeared first on Love the Peninsula.

It was here at Ritrovo Remigio that the secret base recipe of gelato served in Vulcano Gelato was inspired and cultivated. In 2008, Vulcano Gelato opened in Rye with the single hearted aim of improving the quality and taste of the universally loved authentic Italian gelato and granita. From our perspective, gelato is the perfect buffer. There’s such an emotional response when you even think of it and when you combine it with the Rye Pier, bay beach & carnival it becomes a powerful combination.

Some facts about ice-cream v gelato. If you go to Italy and ask if you should have gelato or ice cream, they may look at you funny. But here in Australia, gelato and ice cream mean different things. Both have similar base ingredients: water, fat (in the form of milk or cream) and sugar, which are mixed together and churned (moved around vigorously). Gelato has more milk than cream compared to ice cream and, in turn, has less fat. Making gelato involves churning the mix at a much slower speed than making ice cream. Churning the mix rapidly introduces air into the mix, making the mix fluffier. As result, gelato is much milkier and denser with less air while ice cream is creamier and can consist of between 25% and 90% air. The higher density gives gelato a more intense flavour. The higher density and lower fat composition mean that gelato is typically served at a higher temperature than ice cream.

Another tip to keep in mind: If you want authentic gelato, don’t buy it from a shop that uses ice cream scoops. Instead, gelato should be scooped with a spade or paddle. The flat surface is better equipped to gently scoop up your flavour of choice.

We love gelato, we love Vulcano Gelato, we love Rye and we love that they’re all on the Mornington Peninsula.

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