dieci Gelato: traditional production and regional raw materials

First of all, not all gelato is the same. Gelato artigianale has little in common with industrial ice cream. The differences are mainly to be found in the production and the raw materials used.

dieci Gelato is created in Rapperswil according to Italian craftsmanship, «Gelato artigianale». The production of frozen gelato is an Italian cultural asset. Accordingly, it requires an artigiano, a gelato master, who brings the passion for gelato as well as the understanding of the raw materials. At dieci Gelato, the required base is mixed by hand from the individual ingredients. Ready-mix or artificial preservatives? Out of the question. «You won't find artificial flavours, stabilisers or flavour enhancers in our gelato,» explains Adrian Wietlisbach, Managing Director of RDC Gelato AG.

Selected ingredients and the right consistency

For dieci Gelato, only a few but selected ingredients are used, depending on the variety: Fresh fruit, nuts, eggs, vanilla beans, water and, optionally, milk or cream. In addition to the right ingredients, ice cream relies on the right consistency: this requires a so-called thickening additive. dieci Gelato uses natural ingredients such as locust bean gum and guar - both of which are vegan. For better conservation and the ideal melting point, fructose, dectrose and other types of sugar are used.

To refine products down to the last detail, hard manual work is required. On the other hand, semi-automatic processes are necessary to ensure consistent quality in large quantities. Here, and also in production of gelato artigianale, the right balance is the key to success.

Three full-time employees process 100,000 litres of milk, 7 tonnes of fruit, 3 tonnes of Swiss chocolate annually - all of which became 140,000 litres of gelato in 2021. Which type of ice cream is most in demand? The demand for chocolate, stracciatella or strawberry is particularly high - these are all widely popular ice cream flavours. However, mango sorbet is also very popular at dieci Gelato.

Like everywhere else at dieci, the principle applies: we only use premium raw materials of the highest possible quality. For our vanilla-flavoured gelato creation, for example, we use the rare and intensely flavoured Tahitian vanilla. For fruit-flavoured gelatos, we use only fresh, ripe fruit or 100% natural fruit pulp. RDC Gelato AG sources pistache from Bronte in Sicily, lemons from the Amalfi Coast region or hazelnuts from Piedmont. In addition, we do not use artificial preservatives, flavourings or colourings and remain as close to nature as possible.

Anyone who has ever tried their hand at creating a gelato knows that sinfully fine gelato requires know-how and, above all, a lot of patience. It is a long way to enjoyment. The procurement of raw materials is followed by Incoming inspection of the raw materials, production planning, manual mixing of the base, pasteurisation at 84 degrees, homogenisation and cooling to 2 degrees. Afterwards, 48 hours of storage in so-called rest tanks under controlled temperatures are necessary. Thus, the flavour and colour molecules of the natural ingredients can reunite naturally. Following this, the ice cream is filled into different containers (cups or bidons) and shock frozen at -36 degrees. After a few hours, the ice cream is ready for consumption, so to speak. From central storage, the gelatos are distributed to all dieci Gelato locations and our pizza delivery shops- who pass on the gelato enjoyment to our customers.

Gelato tastes perfect when the right balance of flavour and melting consistency is achieved. From the first touch in the mouth, consumers should be impressed by the flavours of the natural ingredients. dieci Gelato not only wants to offer consumers pleasure, but also to convince them of the natural taste and more sustainable consumption.

Adrian Wietlisbach sums up: «The most beautiful thing about gelato production is the passion of our employees in the creation of small, natural works of art.»

Are you curious what our gelato creations taste like? Among our 20 varieties, there are also several vegan gelatos. Try them now.