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WHISKING
is THE SOUL
del GELATO

MICHIELAN: the RIGHT WAY to WHISK

Perfectly done

The whisking phase is an essential step that makes the difference between artisan gelato and its industrial version.
During this process, the master gelato-makers intervene to verify the characteristics of the raw materials used, with the aim of creating a balanced mix.
To guarantee a tasty, healthy and smooth gelato, following the pasteurisation and mixing phases, the mixture is left to stabilise all night long. The whisking phase is the final step: the temperature is rapidly, the intensity of the rotation is regulated, and the mixture is slowly stirred to naturally fold in air, unlike in the industrial gelato production process.

All perfectly done.

PIERO MICHIELAN

Since 1982

The tradition...the sweet smells and the endless flavours of soft, fresh, creamy home-made ‘gelato’. These age-old flavours have always played an important role and today we are still making ‘gelato’ to the highest standards with traditional artisan recipes.
The meticulous attention paid to the choice and the purchase of the best raw ingredients, scrupulous production controls, continuous research into creativity and innovation, improvement of services and our customer service have been top priority for over thirty years. Today these qualities enable us to guarantee what our customers have come to expect: complete satisfaction when enjoying our deliciously soft, fresh, creamy ‘gelato’...

Firma

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Premiata Gelateria F.lli Michielan S.r.l.

Via G. Rossa 2, 30037 Scorzè (VE), Italia
t. +39 041.5840955 / f. 041.5840931 / info@michielan-gelati.it

P. IVA 02152090276

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