Experience rich and full flavours
The difference ofGELATO
With more milk than cream, typically a gelato can be up to a third less fat than ice-cream. Without the fat coating the tongue, the fresh fruits and added flavours shine though.
Gelato is served around 3 degrees warmer than ice-cream, it has a soft silky texture and because it doesn’t numb the mouth as much, the taste buds get to enjoy the full flavour.
From the founder...
WHISKING is THE SOUL of GELATO
“The difference between artisanal gelato and industrial gelato lies in the whisking process.
The production processes of both comprise 4 phases, during which the difference between the two products clearly emerges: selecting the ingredients, pasteurisation, ageing and whisking. These are the crucial elements to abtain a good gelato.
With our processing system, a result of our long experience, we have succeeded in creating one of the finest versions of Italian artisan gelato, a success now sought-after, acclaimed and savoured worldwide.”
PIERO MICHIELAN
Patron della Premiata Gelateria Michielan
No pumped air...
Silky and dense ARTISAN GELATO
Artisan Gelato is a gourmet product, with much less air incorporated in the controlled whisking process, you are tasting the flavours, not the air that surrounds them…
The Right Way...
the secret of GREAT gelato
Source & Select...
QUALITY INGREDIENTS
Behind every great Gelato there is a selection of great ingredients. Michielan Gelatos only use selected, local, high quality, raw materials, including:
Fresh milk, butter, mascarpone, fresh cream, taking our pick from a wide assortment of the finest products: Hazelnut from Piedmont IGP, pistachio from Sicily, almond nougat from Cologna Veneta, red Cocoa from central Africa, guar beans, carob beans, Fabbri black cherry and mint, Amarelli liquorice, a mix of five berries, Sicilian cassata, lemon juice from Sicily, Alphonso mango pulp.
Great ingredients for a great Gelato.
Skill & Mastery of...
A CAREFUL BALANCE
The mixture is prepared carefully balancing the ingredients.
Master Gelato makers use their experience, and check the raw materials used to guarantee an excellent end product.
The blending is the main step, only by balancing all the elements of water, fats, sugar, milk and others, it is possible to create a true artisan Gelato.
Goodness comes from a careful balance.
The Importance of...
Long Ageing
After pasteurization and homogenization, a process that creates a healthy and uniform product, the last stage is stabilization.
This phase enhances the real flavour of Gelato.
The mixture must rest for at least 12 hours to increase its density and to prepare it to absorb air in the right manner during the whisking phase.
A long aging that respects nature’s time.
Perfection through...
SLOW WHISKING
The last phase is the whisking phase, where the Gelato mixture is transformed from a liquid state to a solid state.
Great care and attention is paid to this final step, it is the phase on which the success of the gelato rests.
The churning machines are programmed to exacting requirements which induces a rapid temperature reduction, controlled rotation intensity and slowly re-stirring the mixture to slowly and incorporate air, to create the required volume during the freezing phase.
Industrial gelato can use 100% air, or more, while artisan gelato doesn’t go beyond 30% during the whisking phase.
Artisan whisking makes the difference.
Buy Online...
Discover the difference
As Gelato holds flavours so powerfully, the bestselling flavours are often the simpler ones like strawberry, lemon, chocolate or nuts, or you could experiment with creative flavour combinations.
Experience the true quality of our genuine Michielan Gelato, you may never want an ice-cream again…
