Gelato reveals its sheer beauty
Anselmi is an authentic story of excellence.
In late 19th-century Padua, a company dedicated to researching and exploring taste
was born, the first in the field of ingredients for artisan gelato.
Know-how linked with a name, that of Anselmi, has been handed down from generation to generation,
thanks to tenacious and determined Mrs Anselmi, who has led the family business for over 60 years.
Excellent
raw materials
Certification
of origin
Careful selection
of suppliers
Genuine
taste
The brand’s
historical milestones
1892: Fortunato Anselmi establishes his
spice and vanilla import company in Padua
1935-1939: Early research: starches for blancmange,
the renowned ‘Crema Leone’ and the first neutrals and
bases for giving gelato its creaminess
1956-1966: Anselmi starts to produce
Fruit Creams for Sherbets
1972: Anselmi specialities are created (Gran Visir,
Zabajone Riviera)
1996: Anselmi is taken over by Montebianco
Today: Anselmi is revived with a range of 100% pure pastes
The brand’s
historical milestones
1892: Fortunato Anselmi establishes his
spice and vanilla import company in Padua
1935-1939: Early research: starches for blancmange,
the renowned ‘Crema Leone’ and the first neutrals and
bases for giving gelato its creaminess
1956-1966: Anselmi starts to produce
Fruit Creams for Sherbets
1972: Anselmi specialities are created (Gran Visir,
Zabajone Riviera)
1996: Anselmi is taken over by Montebianco
Today: Anselmi is revived with a range of 100% pure pastes
Excellent products from ANSELMI
A distinctive feature of the Anselmi range is the sheer quality of its products,
acknowledged by prestigious certifications of origin for the 100% ‘Pistacchio Verde di Bronte D.O.P.’
Paste (an excellent product with origins in
Sicily and certified by the Consorzio di Tutela del Pistacchio di Bronte D.O.P.)
and the Nocciola Piemonte I.G.P. (Piedmont Hazelnut PGI) the only variety of ‘Tonda Gentile Trilobata’
hazelnuts to have been granted Protected Geographical Indication status since 1893.
Furthermore, collaboration with the Istituto delle Eccellenze Italiane Certificate (Institute of Certified Italian Excellence)
is a further guarantee of the quality and attention given to each individual ingredient.
Pure
ingredients
A focus on quality and the meticulous attention given to each individual ingredient and its pureness are still at the very heart of Anselmi today. Not only Pistachio di Bronte D.O.P. (Bronte Pistacchio PDO) or Nocciola Piemonte IGP (Piedmont Hazelnut PGI) but also Avola Almond Milk is also a 100% pure paste made from the finest cultivars in the world, whereas only the noblest raw materials are selected for Chicchi Torrone (nougat).
Pure
ingredients
A focus on quality and the meticulous attention given to each individual ingredient and its pureness are still at the very heart of Anselmi today. Not only Pistachio di Bronte D.O.P. (Bronte Pistacchio PDO) or Nocciola Piemonte IGP (Piedmont Hazelnut PGI) but also Avola Almond Milk is also a 100% pure paste made from the finest cultivars in the world, whereas only the noblest raw materials are selected for Chicchi Torrone (nougat).
Pure
ingredients
A focus on quality and the meticulous attention given to each individual ingredient and its pureness are still at the very heart of Anselmi today. Not only Pistachio di Bronte D.O.P. (Bronte Pistacchio PDO) or Nocciola Piemonte IGP (Piedmont Hazelnut PGI) but also Avola Almond Milk is also a 100% pure paste made from the finest cultivars in the world, whereas only the noblest raw materials are selected for Chicchi Torrone (nougat).
