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Frozen outside, good inside

The very first Italian gelato website, for both gelato makers and gelato lovers

The Third International Biofilm Summit in Collaboration with Cibus Tec
Featured articles
The Third International Biofilm Summit in Collaboration with Cibus Tec The International Biofilm Summit, addressing the main threat to food contamination, seizes the opportunity of its third edition on 23-24 October to take it to the next level. Parma, 12 June 2019 – After Brussels in 2015 and Lisbon in 2017, the International Biofilm Summit (IBS) 2019 will be gathering in Parma the best-in-class academic and industrials experts regarding food safety and biofilm contamination in the Food & Beverage industry.
Do you want to open a gelato shop?
Do you want to open a gelato shop? Opening a gelato parlour is an important decision that requires you to take various aspects into ...
Do you want to sell gelato in your bar?
Do you want to sell gelato in your bar? Classic flavours and a small range ensure that you always have fresh top-quality gelatos.
Do you want to sell gelato in your pastry shop?
Do you want to sell gelato in your pastry shop? From cones to frozen pastries, plenty of opportunities to expand what you serve in your patisserie. ...
Are you looking to offer a real italian gelato in your restaurant?
Are you looking to offer a real italian gelato in your restaurant? From savoury gelato to creative desserts, gelato-making is an excellent investment for your restaurant ...
Traditional italian gelato
Traditional italian gelato
A flagship product of Made in Italy, traditional gelato made with Italian expertise, ingredients and machinery.
Creamy express gelato
Creamy express gelato
Tasty as a hand-made gelato, soft and creamy, and ideal for limited spaces
Soft gelato
Soft gelato
A soft, creamy, light gelato, ideal for bars, patisseries or small gelato parlours in a restricted range of flavours: ...
Frozen yogurt
Frozen yogurt
Using the same technology as soft-serve gelato, an excellent product containing 20% yoghurt. 
Gelato creams, gelato cakes, frozen desserts, petits fours
Gelato creams, gelato cakes, frozen desserts, petits fours
Plenty of recipes for your showcase, to expand your business and keep offering new products.
Gelato on a stick and gelato biscuits
Gelato on a stick and gelato biscuits
Perfect for a sweet, tasty break. 
Gelato
and Wellness
Antioxidants and “good” cholesterol
Antioxidants and “good” cholesterol The Umberto Veronesi Foundation has researched the positive effects of a range of ingredients often used by gelato makers.
Research and innovation in hand-crafted gelato: four years of research into alternative ingredients
Research and innovation in hand-crafted gelato: four years of research into alternative ingredients Research and innovation are increasingly crucial in the evolution of whole sectors of the economy, even more so when, as in the case of hand-crafted gelato, Italy is an undisputed international leader.
How to select ingredients for your gelato
How to select ingredients for your gelato Why do manufacturer of ingredients for gelato parlours offer such a wide range of different bases? As user requirements ...
Porto Gelato: opening a gelato parlour in Brazil
Porto Gelato: opening a gelato parlour in Brazil The Brazilian market for hand-made gelato is one of the most interesting on today’s international ...
Snacking on hand-made gelato – a moment of healthy pleasure
Snacking on hand-made gelato – a moment of healthy pleasure A key time in young people’s day, a mid-afternoon snack can be a moment of healthy pleasure.
Vegan gelato, the new trend of Italian gelato-making
Vegan gelato, the new trend of Italian gelato-making The last SIGEP, the International Homemade Gelato, Pastry, and Bakery Fair, in Rimini, saw a trend ...
Cream all round!
Cream all round! The winds of change are blowing through the gelato industry: preparation, quality, flavours and demand ...
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