The flavour of tradition
In the late 19th century, the gelato-makers of the Val Zoldana and Cadore areas began to migrate all over the world, proposing artisan gelato that would win the favour of the thousands of consumers who fell in love with their products. In the early eighties, young Piero Michielan followed in the footsteps of these gelato pioneers and, after various experiences in and around Venice, he decided to perfect his gelato-making skills in one of the countries where Italian gelato was already popular, moving to Germany. There, he saw that artisan gelato was destined to be eclipsed by ice-cream, but also noted that, on the other hand, there would still be space for the product on the market – and perhaps even more than ever before – if it were adapted to cater for the new lifestyles of the period, which focused on the consumption of genuine, top quality products. During his time in Germany, he fine-tuned his art, taught by the master gelato-makers of the Dolomites and driven by the high energy level that accompanies youth. And, once he was confident that the “basics” were in the bag, he set off again, and returned to Venice…
Heir to the great Venetian tradition of discovering and enthusiastically integrating ingredients from around the world in its recipes, Premiata Gelateria Michielan remains true to its original philosophy: to use only selected raw materials from suitable lands, with a protected characteristic identity. To guarantee a new, wholesome, gratifying gelato experience, all Michielan gelato products are free from artificial colourings and flavours, hydrogenated fats, stabilisers and emulsifiers. Only top quality ingredients are used in its recipes: fresh Italian milk and cream, eggs from free-range, responsibly nourished hens, fine ingredients such as Sicilian pistachios, three-lobed Piedmont hazelnuts, Barry Callebaut cocoa and many other, equally prestigious materials.
Throughout the world, “Made in Italy” has become the emblem of quality, of products made according to the highest standards of craftsmanship, and of creativity in many working fields, from design to fashion, artisan workmanship and fine food and wine.
Piero Michielan decides to open a gelateria in Noale, a picturesque medieval town in the Venetian hinterland. It’s one of the first artisan gelato shops in the area, and it soon becomes a reference point for those who adore the natural taste of artisan gelato.
Gelato di natura