David Agostinho e Alessia Anibaldi
Alia Gelato
Brisbane, Australia
This gelato is a stop of an itinerary
Stand group 4shares the stand with
Flavour produced
Davidson Wattle-Mac Gelato di crema
Cream gelato with macadamia, flavoured with toasted wattleseed and rippled with Davidson plum, balanced between richness, toasted notes and the lively acidity of the Australian fruit.
Ingredients
Allergens
latte, noci macadamia, panna
- Frutta a guscio (macadamia) To be confirmed
- Latte e derivati (latte)
Nutrition per 100 g
Grassi 12 g di cui saturi 4,8 g
Carboidrati 23 g di cui Zuccheri 21 g
Proteine 4,8 g
Sale 0,19 g
Alia Gelato opened in Brisbane, Australia, in March 2026 as a new voice on the Australian artisan gelato scene, born from the conviction that there was much to explore. Alessia Anibaldi grew up in Rome, where gelato is part of everyday life and culture, and built a hybrid path combining professional training at a gelato school in Sicily with months of independent study among technical books, research and experimentation in the workshop. She chose to open in Milton, a lively neighbourhood on the Brisbane River, with the ambition of offering gelato made well, with real ingredients and no shortcuts. Alia’s production philosophy is founded on transparency: bases made in the workshop, selected suppliers, compostable packaging and every flavour a deliberate choice from raw ingredient to cup. Its distinctive feature is the dialogue between Italian tradition and the Australian land, developed also through a line of flavours designed around native ingredients, where technique meets local produce. For Alessia, Sherbeth 2026 is the moment when what she learned in Sicily and took to Australia returns to Sicily, in a journey that holds together training, identity and research.
