Gelato is pure emotion. Emotions are created with passion !
This family has grown up immersed in the business, learning from their parents in the Northeast of Italy, the passion behind crafting exceptional products and the joy of indulging in gelato at any time. For them, gelato is much more than just a treat—it's a way of life, a source of joy, a cherished family moment, a simple pleasure that brings happiness into their day.
Mai Tardi Gelato was created in Margaret River to share this same emotional experience with you through their one-of-a-kind gelato.
Crafted from authentic recipes and fresh, high-quality ingredients sourced from Italy’s finest regions and the South West, they offer a truly unique experience.
The name Mai Tardi means "It's never too late," which reflects their enduring love for gelato.
Their gelato is made using traditional Italian methods and family recipes, combined with innovative techniques to craft small batches of unique, exciting flavours. Their obsession with quality is evident in every scoop, as they source the freshest ingredients from the South West—local Jarrah honey, community-grown citrus, and exceptional Bannister Downs dairy products, to name just a few.
They also proudly maintain a deep connection with their beloved Italian heritage, importing rare ingredients from two renowned regions in Italy:
Piedmont Hazelnut IGP ("Tonda Gentile"): Hailing from the Piedmont region, this hazelnut is celebrated worldwide as the best. Known for its crunchy texture, long shelf life, and incredible flavour, especially when roasted, it is sourced from a small producer in the Langhe region with whom the family has been collaborating for over twenty years.
Sicilian Pistachio DOP: Referred to as the "Emerald of Sicily," this pistachio from the island's unique climate and soil stands out with its distinctive pale emerald colour and rich, savoury flavour.
Mai Tardi Gelato brings the perfect balance of Italian tradition and local innovation to every batch, delivering an unforgettable gelato experience.