gelato is not
ice cream

Creme classiche

  • FIOR DI LATTE

    The best that milk has to offer

  • stracciatella

    A piece of italian history, Stracciatella is the essence of modern, yet classic Gelato. The crunchy dark chocolate flakes meet Fior di Latte in a real love match. Icone: gluten free, egg free, nut free, soy free, Fresh milk.

  • vaniglia

    A classic that never fails, made better by Madagascar Vanilla

  • pistacchio

    100% pure pistachio, no colorants added. Taste the difference.

  • nocciola

    Best hazelnuts from Piedmont in the variety Tonda Gentile; round and delicate

  • crema bologna

    Crema was a classic dessert made by our grandmothers and recalls our childhood. A full and sophisticated taste thanks to the combination of aromas given by lemon peel and vaniglia. Icone: gluten free, nut free, soy free.

  • cioccolato

    A special blend of 80% pure cocoa, intense for the true chocolate lovers.

  • caffè

    Using our Espresso shots to reproduce the true coffee aroma

  • bacio

    When chocolate meets hazelnuts in a true passionate love.

creme speciali

  • bacio australiano

    White chocolate mixed with macadamia chips caramelized: australian kiss

  • cassata siciliana

    Faithful to the sicilian recipe, with fresh ricotta and candied fruits

  • tiramisu

    Mascarpone and coffee, dusted with cocoa: true italian dessert from ancient pastry recipe

  • malaga

    From the 60’s, Rum and australian raisins is a taste for connoisseurs

  • cremino piemonte

    Hazelnut cream with caramelized hazelnuts: delight for your mouth

  • castiglione

    Fresh ricotta with caramelised figs, nothing more to say

  • caramello salato

    Salted caramel, a perfect balance between sweet and salty

  • bo&bo

    When fresh mascarpone meets a delicious pouring of melted gianduja at the bottom: an explosion of pleasure

  • Raspberry Cheesecake

    Fresh Local Made Buffalo Ricotta, Eggs and Raspberry sauce

sorbetti

Selection of top seasonal fruits

Just water, sugar and more than 50% of fresh fruits

*Some flavours might not be available at our King Street and Coorparoo locations

Delicious Gelato Shakes are available exclusively at our Coorparoo and King Street stores

Check also for any allergy here: allergens_v_1_2

In Our Laboratorio del Gelato, completely exposed, you can admire the Art of Gelato Making and also smell the scent of roasting, of the caramel and sugar coated nuts.

We only use natural stabilizer and less than 0,05% of them in our recipes.
The main function of stabiliser in Gelato is to absorb as much “free“ water as possible, and so to retard the growth of ice-crystals during the freezing and storage of the Gelato.
Our Stabilizers are:
  • Guar gum (E412): Guar gum is the name of a perennial herbaceous plant of Indian origin.
  • Tara Gum (E417): also know as Caesalpinia spinose, is a small leguminous tree or thorny shrub native to Peru.
  • Xhantan Gum (E415): Xanthan Gum is made by fermenting corn sugar with a bacteria, Xanthomonas campestris.