Frequently Asked Questions

Elisa gelato is made fresh in our laboratorio, in small batches of no more than 4/5 kg of gelato at a time, several times a day depending on products sold. The art of making gelato includes knowing when the right consistency is reached, not too cold and hard, not too warm and soft. Once the right consistency is reached, the gelato is stored in the "pozzetti" counter which is the best way to store gelato, keeping it at the perfect temperature to maintain its creaminess. We use traditional methods and high-quality ingredients to give you an authentic experience of an indulgent gelato from Bologna here in Sydney.

No, they don't. We make fruit gelato the traditional way: real fruit, water and sugar. We take allergies very seriously, and while we do our best to keep strict processes and procedures, we cannot guarantee there is no cross contamination between flavours in our laboratorio.

While most of our flavours are free from gluten, we cannot guarantee that our gelato is suitable for celiacs / people with gluten intolerance. We take allergies very seriously, and while we do our best to keep strict processes and procedures, we cannot guarantee there is no cross contamination between flavours in our laboratorio.

Yes, Elisa Gelato offers home ice cream delivery, including gelato delivery, across Sydney. Whether you're craving Italian ice cream, chocolate delights, or specific gelato flavors like pistachio gelato, we bring the best gelato near you, right to your doorstep.

Our selection includes classic Italian gelato flavors and unique creations that cater to all tastes. From the rich and nutty pistachio gelato to the best chocolate Sydney has to offer, our menu is designed to provide a wide range of options. We continuously update our flavors to ensure there's always something new to try.

While many of our flavours do not contain nuts, we cannot guarantee that our gelato is suitable for people with a nut allergy or intolerance. We take allergies very seriously, and while we do our best to keep strict processes and procedures, we cannot guarantee there is no cross contamination between flavours in our laboratorio.

In terms of travel time, we usually recommend 20-30 minutes as a safe estimate for the travel time. It obviously depends on the conditions and circumstances on the day (temperature, transport etc.)

We recommend that you take your gelato out of the freezer and that you keep outside, without the lid, for about 15 minutes before eating it, so it gets back to the right serving temperature and consistency.

Gelato is an Italian ice cream known for its dense, rich texture. Unlike traditional ice cream, gelato is made with less air and fat, resulting in a smoother and more intense flavor. At Elisa Gelato, we pride ourselves on serving authentic Italian gelato, offering you a genuine taste of Italy right here in Sydney.

The main difference lies in the ingredients and production process. Gelato uses more milk and less cream compared to ice cream, making it denser and lower in fat. This results in a smoother, chewier texture and a more intense flavor. At Elisa Gelato, we focus on creating gelato that embodies these qualities, ensuring a distinct and delightful experience.

At Elisa Gelato, we craft our gelato in our "laboratorio" in small batches, ensuring each scoop is fresh and full of flavor. Our process involves careful temperature control to achieve the perfect consistency—neither too hard nor too soft. Stored in "pozetti" counters, our gelato is kept at the ideal temperature to maintain its creaminess. We use traditional recipes and high-quality ingredients, bringing the authentic taste of Bologna's gelato to Sydney.