At Delizia, we’ve been in the business of making people happy through the art of gelato making for four generations.


Our family’s love affair with gelato started in 1915 when our great grandfather, Andrea, started making gelato for his bar in Messina, Sicily. With a passion for simple flavours and fresh ingredients, he shared his love of food and secret recipes with his grandson Orazio.


Almost a century later, Orazio’s family continue the tradition, perfecting the growing range of Delizia gelato and sorbet. With four generations dedicated to creating the best gelato, we promise the taste is more than just delicious, it’s Delizia.




It is more than possible that in Brisbane during the 1970's, 1980’s and 1990’s at various Italian weddings, festivals, feasts and functions, you were most probably eating Delizia’s Baci, Tartufo or the famous Cassata gelato?  Well, 50 years later and it’s still being served at Brisbane’s top restaurants, since in any decade, you can never have enough of Delizia’s timeless gelato or sorbet creations. 

Some of you may remember Delizia’s first location in Ann Street, Fortitude Valley – down the narrow lane and up the rickety, spiral wooden staircase. Back then it was simply known as “Orazio’s”.  The 18th of March 2018 marked 50 years since that original factory was opened in what is now Bakery Lane.  In 1991 they moved two blocks over to Berwick Street and since 2007 Delizia’s factory outlet has been located in Virginia Street, Geebung – only 10 minutes from Westfield Chermside. 

The Delizia story began over hundred years ago in the Sicilian port city of Messina, a town where many people still eat coffee granita for breakfast (with a brioche and whipped cream on the side).  In 1915 a young award-winning gelato maker named Andrea, started making gelato for his coffee bar in Messina. With a passion for simple flavours and fresh ingredients, he shared his love of food and secret recipes with his grandson Orazio, who together with his wife Josephine as well as his parents Giovanni and Maria worked together making biscuits, cannoli and the legendary liqueur cakes.  

Over one hundred years later and Orazio’s family carry on the sweet tradition, perfecting the growing range of Delizia gelato and sorbet. Now Andrea’s great-grandson, John, continues the legacy together with his wife Fiona and his sister Marisa.  Although state-of-the-art equipment has replaced the hand churns of old, the gelato is still created using traditional family recipes and methods.  Whether it’s a batch of the classic Hazelnut Gelato or a more modern flavour such as the addictive Sea Salt Caramel Swirl, the flavour of the gelato comes from the best locally and internationally sourced ingredients to make authentic gelato from scratch - plus “a lot of love and passion” of course! 

Next generation gelato maker John proudly claims “One of the most amazing things is when I tell a young child what it is I do for a living, and just watching their face light up like it’s the best job in the world. I think that gelato speaks to the little kid in all of us.” 

With “four generations of flavour” dedicated to creating the best gelato, the taste is more than just delicious, it’s Delizia.




A Frozen Delight... Literally!

In Italian, Gelato simply means "frozen" and Delizia translates to "delight."  For anyone who has been to Italy or eaten Delizia Gelato and Sorbet, it means so much more. Gelato has an intense and dense flavour that cannot be matched by commercial and supermarket-style ice cream.

Our gelato is lower in fat than ice cream, allowing your mouth to taste the true flavours. We do not whip extra air into the gelato as in ice cream and our gelato is not as cold as ice cream. It melts fast so eat up!
We make gelato and sorbet the traditional way using high quality, natural ingredients. The majority of those ingredients are locally sourced and produced.

Many have asked us whether our gelato is authentically Italian. Gelato comes in all shapes and styles in Italy; it's a little like asking what an authentic meat pie is. We also get asked what region of Italy our gelato is from. We do share much in common with Sicilian gelato since that was our base to start from.  But rather than calling our gelato "Sicilian" or "Roman" or "Neapolitan" we prefer to call the Italian region we're from "Queensland".  Queensland, Italy.

That is, if one took a master gelato artisan from Sicily or Naples and transplanted them in Brisbane, they would not import all of their milk, sugar, fruit and other ingredients over the oceans, burning up fuel and freshness. Nor would they dehydrate their gelato and add synthetic products for easy reconstitution like many other modern gelato ‘artisans’.

Classical Italian food is regionalized because the fresh ingredients around each region differ. The master gelato artisan would look around their new home, use local dairies and fruit growers, find the freshest ingredients, make the finest gelato, and make it in small batches: Kensington Pride mangoes from Far North Queensland; macadamia nuts also from Queensland; lemons from South Australia; and freshly ground coffee beans from Campos Coffee. And that is what we do. 


In Queensland, Italy.



"As the threats presented by climate change become ever more proven, there are countless excellent global initiatives in place researching and developing alternative energy sources that will, hopefully, lead to the world’s economies becoming less reliant on harmful types of energy generation.

However, one important source of energy is too often overlooked – energy efficiency, we must get more from less".

Our Green Journey So Far:


Delizia Gelato and Sorbet is committed to reducing our carbon footprint.

We have partnered with some amazing and passionate people to help us become more sustainable.

Here are some examples of our journey so far:


Energetic Communities Association Inc.

Luke Reade from Energetic Communities Association Inc. is an environmentalist with 15 years’ experience as a scientist, activist and adviser. He has assisted and inspired Delizia to begin its sustainability journey.

Enigin Partners Queensland

Phil from Enigin Partners has assisted us at Delizia in implementing many energy saving practices.

Jade Refrigeration

The friendly and experienced team at Jade Refrigeration have been very much

appreciated here at Delizia.  They have worked together with our other experts

to deliver the most efficient refrigeration imaginable. 



SkyCool brings patented technology enabling large reductions in air conditioning

and refrigeration operating costs. Better than all forms of insulation, it is a roof

coating which interacts with the sky to actually draw heat out of the building

rendering its interior cooler than ambient air - even under extreme summertime

heat loads.

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