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 Sydney Morning Herald - Good Living section
February 3, 2004
Ice Dreams by Joanna Savill
As Sydney laps up the new wave of gelato shops, it's essential to sort out the artisan from the average.
"...Cantarella Bros has recently re-launched its distribution of the well-known Fabbri brand of pastes and base mixes produced in Italy's self-styled food capital, Bologna. As Clelia Winton mixes up a batch of Blueberry gelato for a taste test...There's no disputing the appeal of its tangy flavour. The texture is creamy and smooth."
"Schirato has no qualms about slapping the artisan label on his product. 'Artisan means making the product fresh on site, not getting it from a factory. '"
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Wentworth Courier
January 21, 2004
Cool Delights by Samantha Brett
A summer time fetish - icy cold gelato in tantalizing flavours for ice cream lovers.
"...For sweet, aromatic gelato visit the David Jones Food Hall. Simple, yet divine flavours include wild fruits topped with a generous layer of fresh mixed berries, chunky mint choc chip with thick choc bits and Zabione, a mixture of crunchy nuts, coffee and toffee flavours..."
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 Sydney Morning Herald - 48 Hours section
November 22-23, 2003
The Ice Age cometh by Steve Manfredi
"...Vittoria's Gelatoria concept takes a different approach, giving the individual café or shop owner the opportunity to become a gelato maker. Schirato's idea is to provide everything from training and gelato making equipment, flavour bases and display cabinets to cones and napkins all branded under the Gelatoria banner."
"...the next step is to have each Gelatoria producing its own gelato on the premises. In Italy this is where the most highly prized gelato can be found. By law these stand-alone shops, selling only gelato made 'in house' are allowed to use the title 'gelateria artigianale.'"
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 Daily Telegraph - Food & Wine section
Wednesday 16 April 2003
Cream Dream by Sue Bennett
"...Stand by now. What Schirato did for coffee, he plans to do for Gelato... He's gone to Italy where long term business partner Fabbri has almost a century's experience in making premium gelato ingredients..."
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Daily Telegraph - Food & Wine section
January 21, 2004
Our land abounds in nature's gifts by Sue Bennett and Catherine Nikas
On the eve of Australia Day we celebrate some of the produce that has won the hearts and palates at home and around the world.
Ice Cool Given our climate it's not surprising Australians are one of the largest ice cream consumers in the world. But we've got choosier. Recent years has seen the growth of specialist gelato shops across the city and it will just keep growing with Cantarella Bros and its Gelatoria by Vittoria brand getting into the game at coffee shops.
Australian Financial Review - Enterprise section
Tuesday 22 July 2003
Gelato for coffee shops
Les Schirato, the managing director of Cantarella Bros, which markets Vittoria Coffee is in Florence meeting with Italian gelato ingredients supplier Fabbri. Cantarella wants to offer coffee shop owners Gelatoria-brand ingredients and the machinery to make fresh gelato.
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 Gelatoria Clients
NSW
Batemans Bay Bakehouse, Batemans Bay
Mogo Fudge & Ice cream, Princess Hway, Mogo
Levendi, Wollongong
Sevardi Cucina @ BPO, Beecroft
Fratelli Fresh, Danks St, Waterloo
GPO, Sydney
ACT
Tutto Continental, Mawson – ACT
VIC
Altona Beach Gelateria, Altona
Domani Gelato, Williamstown
QLD
Sirianni Fine Foods(2 sites), Fortitude Valley
Soho Cafe, Harbour Town, Biggera Waters
Hotel Metropole, Ipswich
Chill Juice Bar, Mooloolaba
Dukes Deli, Sunshine Beach
French Twist, Chermside
WA
Caffe Vero, Subiaco
Spizzico your Artisan Baker, Morley
SA
Caffe Belgiorno, Mount Gambier
Skylight Cafe, Sefton Park
Caffe Paesano, North Adelaide
Bocelli Caffe, Adelaide
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