“It’s the creaminess and the flavour. And the sheer fact they’ve been doing it for a really long time. The famiglia de Luca has been making gelato since 1937, and became a staple on the Sydney treat circuit in the mid-90s.”
Read the full article on Timeout Sydney
“Part of the joy of cradling a hot chocolate in your hands is being part of a happy crowd. So says Luigi De Luca, of Cremeria De Luca, who believes the ritual of sitting down while sipping a cioccolata calda also delivers significant health benefits.”
Read the full article on Good Food
“Coffee granita and brioche is actually a Sicilian breakfast, but they serve it all day at Cremeria de Luca. Granita-style iced coffee is served with a dense head of slightly sweetened, fresh-whipped cream and a puffy, fluffy sweet brioche bread bun on the side. The idea is to tear up the brioche and dip it into the creamy granita as you go. It’s definitely an indulgent breakfast or lunch – and you get your coffee fix thrown in. There are also chocolate and lemon granitas on offer if you want to eschew the coffee and as the weather warms up there’s the promise of strawberry and pistachio flavours too.”
“The de Luca family has been making gelati since 1937, so it’s fair to say they know their stuff. After closing the original Leichhardt outpost in 2009, they’ve since reopened at Five Dock, where they continue to scoop out such icy Italiano delights as pistachio and cioccolato. Buono.”