NEW WEEKEND HOURS FOR ELWOOD

Anyone else finding the year is flying by? We certainly can’t believe it has only been 4 months since the opening of Biancolatte Northcote, our second shop and Northcote’s newest little treasure! What a wonderful welcome we have had with so many of you leaving 5 star reviews and saying it’s the best gelato and cannoli you’ve ever had! We are completely blown away. Northcote, you certainly love your Italian desserts and we love you for that.  There are so

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Naturally gelato is the answer for your dessert needs year round and THIS Easter we have created our very own range of delectable Easter treats! Choose from the Toffee Vanilla Gelato Ball with a flowing chocolate centre, coated in Milk Choc crisp (think Golden Gaytime here), the Peanut Butter Gelato Ball with choc centre and choc chips (think Reece’s Pieces), and the Choc Coconut Tartufino (chocolate gelato, coated in dark chocolate and coconut). The guy you have to thank for

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What a joy to be back in 2022 doing what we LOVE! With our fleet of gelato carts forced into hibernation for a couple of years it has been such a pleasure to dust them off, shine them up, and roll them out at so many weddings, parties and events over the last couple of months! While we aren’t quite back to pre-pandemic madness we are definitely out in full force serving our authentic Italian gelato to hundreds of events

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Over the next few months you’ll see some changes happening on our website – one of them is already in place and that’s our NEW online ordering system! But first, a little history about the site. The original biancolatte website – much of which is still live – was designed by husband and wife team Andrea and Camille Di Fiore in 2012. How cute is it that the whole site is designed like a gelato cart, and carries the original

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IT STARTED as a collaboration between two Italian boys – Andy from Milan and a mate from Sicily. The research went deep – trying cannoli all around Sicily, training from the best pastry chefs in small towns that tourists would never find. The result is a unique and sublime pastry, filled with a silky smooth ricotta that is not ultra-traditional, but preferred everywhere we’ve looked. That dough with lashings of sweet marsala, a touch of cinnamon and layered to give

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Apparently, we have had a lot of requests for rum and raisin gelato lately. And we think this is an absolutely fantastic idea – so THAT’S why we went ahead and made something completely different – a special we call ‘liquori-misu!’ I think even we’re baffled as to what happened (we will make rum and raisin we promise!) but before we knew it, liquorice had turned into coffee and then into coffee, mascarpone & liquorice. If the curiosity factor doesn’t

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