A STORY BORN FROM A LOVE FOR ARTISAN TRADITION A ND NURTURED BY A FAMILY’S PASSION, TRANSFORMING THE SIMPLICITY OF GELATO INTO AN AUTHENTIC AND REFINED EXPERIENCE
Heir to the great Venetian tradition of welcoming and reinventing flavors from across the world, Premiata Gelateria Michielan embodies this philosophy: using only carefully selected raw materials, sourced from regions renowned and protected for their authenticity
The result is a pure, wholesome, and rewarding gelato experience, where quality is not an option,it’s a commitment in every scoop. Piero Michielan, founder and visionary, turned his passion into a mission: to bring the culture of Italian Taste around the world. A legacy now carried forward with dedication and freshness by his children, Elisa and Riccardo, blending family values with contemporary vision
BEHIND EVERY MICHIELAN GELATO LIES THE ESSENCE OF MADE IN ITALY, THE CHARM OF MADE IN VENICE, AND THE LIVING TRADITION OF A GELATERIA THAT CONTINUES TO EVOLVE WITH AUTHENTICITY AND STYLE
OUR FIGURES
AVERAGE DAILY PRODUCTION
quintals per day
RAW MATERIALS
MILK
Liters per year
CREAM
Liters per year
COCOA 22/24
Liters per year
CIOCHOLATE
Liters per year
HAZELNUT
Liters per year
SICILIAN PISTACHIO
Liters per year
Production plants
A WIDE RANGE OF FLAVORS
Production volume
PRODUCTION LINES
M2 PRODUCTION AREA
EMPLOYEES
COUNTRIES WE EXPORT TO
THE TWO PRODUCTION FACILITIES OF THE AWARD-WINNING MICHIELAN GELATERIA, THE RESULT OF A MODERN EVOLUTION OF VENETIAN CONFECTIONERY CRAFTSMANSHIP.
Everything begins in 1982, in the first gelato shops of Noale, where Piero Michielan and his wife Antonella bring a vision to life: to create artisanal gelato of deeply satisfying quality, capable of evoking the aromas and creaminess of times past. From there, the move to the Scorzè laboratories comes naturally—a steady growth that leads Michielan to establish itself in foodservice, retail, and in households all over the world.
At the heart of this success lies a meticulous attention to raw ingredients, selected from the most suitable regions, and a production process that preserves artisanal know-how with rigor and passion. The consistency of the family-run management—now enriched by the energy of their children, Riccardo and Elisa—continues to ensure the quality that has made Michielan a benchmark for those who seek in gelato an emotion, not just a flavor.
Today, Premiata Gelateria Michielan creatively reinterprets iconic desserts from around the world: the delicate Mochi from the East, the refined Fetta Ducale from the French tradition, and the indulgent Mini Tartufo inspired by American cookie dough.
A dialogue between cultures, tastes, and memories that turns every creation into a small sensory journey.