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Two Australian gelaterias are heading to Italy to compete on gelato’s biggest stage

Just eight months after opening, a Brisbane gelateria is taking native Australian flavours to one of the world’s biggest artisanal gelato festivals

Written by
Natasha Bazika
Contributor
Gelato in cup
Photograph: Supplied | Alia Gelato | Wattleseed, macadamia and Davidson plum gelato | Sherbeth Festival flavour
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Turns out, Australians can give the Italians a run for their money when it comes to gelato. Two local makers are heading to Sicily to prove it at one of the world's biggest gelato festivals.

Brisbane's Alia Gelato and Melbourne's Oh My Gelato are among 60 artisans selected from more than 400 applicants worldwide for the Sherbeth Festival (International Artisan Gelato Festival) in Palermo, running from November 13 to 16. The festival brings together gelato makers from around the world, with the public able to try their creations.

Alia is embracing its Australian roots with a wattleseed and macadamia gelato swirled with Davidson plum. Meanwhile, its actual competition flavour is being kept secret until the festival – but the team has confirmed native Australian ingredients will feature.

The Brisbane gelateria only opened in March 2026, so an international competition appearance is a pretty quick leap from newcomer to contender. Founder Alessia Anibaldi previously worked as a United Nations humanitarian before learning the art of gelato-making in Sicily. Now she's heading back with ingredients that are a long way from the traditional Italian repertoire.

“I started learning to make gelato in Sicily and brought that craft home to Brisbane,” Anibaldi says. “Now I get to carry a little of Australia back to Sicily.”

Woman smiling at camera
Photograph: Supplied | Alia GelatoFounder Alessia Anibaldi

Anibaldi believes Alia and Oh My Gelato could be the first Aussie gelaterias to participate in Sherbeth Festival's 18-year history, although that's still to be confirmed with organisers.

Melbourne's award-winning Oh My Gelato, run by Eugene and May Quah, makes its gelati and sorbets from scratch, with a scientific approach to recipe development and an emphasis on locally sourced ingredients and minimising waste.

It's exciting to see Australian makers getting a seat at the table in a country so closely associated with gelato. Both Aussie gelaterias will compete for the Procopio Cutò Award on November 16, with their signature scoops subjected to double-blind tastings by two expert juries before the ultimate winner is crowned. Stay tuned for the results!

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