Running a gelateria has become a way of life for Alfonso and Haron. They started Paradis Gelateria together when they thought Oslo lacked a gelateria, just like you find in Italy, where Italian craftsmanship and real ice cream culture should be the experience for customers. Each bullet should be like taking a holiday to Italy and where you always long for the next visit.

Their stories are quite different. Alfonso has had a difficult youth when he survived an earthquake in 1980 in the Naples area and later a serious motorcycle accident. He got a Norwegian girlfriend and eventually moved to Norway. Haron was a student in Milan and worked as a lifeguard in the summer before he decided to study for a year as an exchange student at the University of Blindern. The love stories did not go as Alfonso and Haron hoped and they met by chance at what was at the time the only Italian coffee and ice cream bar "Dolce Vita" on Prinsens Gate.

Together they came up with the idea to start Paradis Gelateria. Here they use quality ingredients from Italy, such as hazelnuts from Piedmont, pistachios from Sicily and lemons from Sorrento. They combine that with, among other things, Norwegian strawberries and milk to make homemade gelato. They want there to be a gelato for everyone and offer gluten-free, lactose-free and vegan options in many different flavors and sizes.

Running a gelateria is quite seasonal with a high pace and production in the summer. In the off-season, Alfonso and Haron spend a lot of time developing their recipes, visiting suppliers, inspiration trips around the world, courses with the best Italian "guru" and many trade fairs. Every year they study new flavors and combinations, although they usually sell more traditional flavors, just like the ones you eat in Italy.

Although running a gelateria in Norway is not easy, Alfonso and Haron's passion and vision have always been strong. Running a gelateria has become a way of life for them. The product is what is central to the concept and what creates success. They collect feedback from customers to constantly develop and improve the recipes and flavors. The best feedback they get is when someone has been on holiday in Italy and says that the Paradis gelato is much better than what they tasted there.

Welcome to Paradis Gelateria where the goal is and always has been to bring a piece of Italy to Oslo.