Vulcano Gelato traces its recipe back to 1960, when Remigio Aiello opened Ritrovo Remigio, a seasonal café-bar on the island of Vulcano off Sicily that became known for its gelato and cannoli. That recipe, refined over the years by Remigio and his son-in-law Tony Maniaci, now underpins the gelato served in Rye by Gino Maniaci, the third generation to carry it forward. Established in 2008, the shop makes 48 flavours of homemade Italian gelato and sorbet on the premises, using ingredients imported from Italy, and has grown from retail sales into wholesale supply reaching stores across Australia. Gluten-free cones are available for coeliac customers, with staff trained to talk shoppers through the scoop-and-flavour system to avoid any cross-contamination. Beyond gelato, the shop serves coffee, hot jam or cinnamon donuts, churros, smoothies, hot dogs and granita. Vulcano sits directly across from Rye Pier and beach, next to the renovated Rye Plaza, trading long hours including until 9pm on Fridays. It's a genuinely family-run business built entirely around one recipe carried from a small Sicilian island to the Mornington Peninsula. The shop functions as a genuine meeting point in the middle of Rye town, giving families a reason to gather over gelato before or after a walk along the pier.
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