Homemade ice cream quality

Nella nostra esperienza abbiamo potuto comprendere che il cioccolato è un prodotto stagionale: il suo consumo maggiore avviene durante le stagioni autunnali e invernali, toccando il culmine nel periodo pasquale. Per garantire ai nostri affiliati un business vincente, abbiamo inserito una proposta alternativa, in grado di fornire continuità agli incassi del punto vendita nel periodo più caldo dell'anno.

From 2011 ice cream has been added to the associate Chocolate Shops.

It took more than a year of development and optimization of the product, but now we can say that we've made it! Yes, we can say that the project for the summer is now complete.

Mirco Della Vecchia’s Chocolate Shops are so also turned into real Ice Cream Shops thanks to the selection of cold cream, mini ice cream, praline ice cream (exclusive) and now a high quality ice cream.

Now we have the strength to say that the Mirco Della Vecchia’s Chocolate & Ice Cream associates Shops represent a unique project of its kind. There isn’t in Italy – and  even in Europe! – a store so complete.

Among more than 400 references in the homemade chocolate, the tasty ice cream made ​​from unique recipes, “cold cream” quality, make Mirco Della Vecchia’s project a successful business.

We will explain now what distinguishes the most famous chocolate maker of the world's branded ice cream form all the rest of ice creams!

Philosophy

Mirco Della Vecchia’s homemade ice cream. Mirco Della Vecchia’s experience in the ice cream area has grown during the 6 years of management of Gelateria Paris in Belluno, in which the champion has made his first steps in the “World of Sweets”.

Mirco can count among his many awards also 4 victories in the Festival d’Autore during the International Exhibition of Ice Cream in 1995, 1996, 1997 and 1999, until 2010 in which he realized a Guinnes World Record mega ice-cream during the SIGEP’s show in Rimini.

Mirco Della Vecchia’s ice cream was inspired by a remote tradition, but close to the modern production technique: that is the tradition of Belluno's masters of ice cream whom, for more than 100 years, are worldwide recognized for their ability to search for quality raw materials and how to adapt new production technologies, while maintaining the craftsmanship and quality of the final result.

Craftsmanship and quality are therefore the key words for Mirco Della Vecchia's ice cream.

Thecnique

If the philosophy and the recipes are inspired by the oldest and most recognized tradition of Belluno, the technology used is certainly innovative.

The production in fact is equipped with powerful batch freezers who, thanks to their power, manage to whip the ice cream in the best way. The result is a smooth and creamy ice cream that you can find at the store with unchanged characteristics.

The most amazing is the chilling: thanks to a rapid freezing at - 40 °C, this allows the ice cream to keep its freshness unchanged.

The trays are kept in cold stores equipped with the latest advanced systems, telereading temperatures, in order to analyze and act promptly for ensuring proper management of the cooling chain.

Raw materials

Here we touch the key point of Mirco Della Vecchia's story. The choice of quality raw material is the true "obsession" of the Master:

- they have to be from a safe and secure origin
- they have to be OGM free
- they should be gluten free
- they have to be of unquestionable quality
- they have to be guaranteed by the furnisher

So much care can affect the price of the product, but nowadays quality always pays off, especially on a product like ice cream, with very high profit for stores.

In order to produce ice cream Mirco uses:

- high quality fresh milk
- pure Venezuela's Cocoa
- Colombia's coffee
- the legendary pistachio of Bronte in Sicily, as good as wanted
- Bronte's hazelnuts
...and many other natural selected products.

But what really makes the difference is the "chocolate sauce" used to variegate, which absolutely must remain a secret recipe!

Flavours

The selection of flavours is exceptional and unique: it certainly stands the Grand Caraque Venezuela 70%, made with cocoa Carenero Superior selected specifically by Mirco on his travels in Latin America. To try also the Dolomitio, an embrace between chocolate and mountain's mint; the Azteco, chocolate varied with raw chocolate.

Delicious news are also Chocolate Yogurt, Exotico with coconut and Cioccolato Bianco Tradizione, with such an enveloping taste who will suit even the purists of the fondant!

16 flavors of ice cream signed by Mirco Della Vecchia:

Selling

Mirco Della Vecchia's ice cream also continues its tradition in the service, in fact next to the new cocoa waffles or tasty waffles biscuit, you will also find the traditional wafer cones served strictly with a spatula as it in times gone by.

We invite you to taste Mirco Della Vecchia's ice cream at our Chocolate & Ice Cream Shops, you'll be amazed!