Fior di Latte Gelato in a 2.4 kg Tub
Artisanal fior di latte gelato in a 2.4 kg tub, produced in Piedmont by Effepi. It is the neutral white base of Italian gelateria: a milk-and-cream cream without vanilla, with a delicate, rounded flavour. Designed for gelaterias, restaurants, hotels and pastry shops, it is ready to serve from the display case and yields roughly 30 to 40 portions of 60 to 80 grams.
What Fior di Latte Gelato Is
Fior di latte is the foundational white flavour of the Italian gelato tradition. Unlike a cream flavour, it contains no vanilla and no egg yolk: its taste comes only from fresh milk and cream balanced with sugar. This neutrality makes it the canvas of the gelato counter, the flavour that lets toppings, fruit and sauces stand out without competing with them.
The Producer: Effepi
Effepi srl produces this gelato in San Damiano d'Asti, in the province of Asti in Piedmont. Taste artisans for over 20 years, the company specialises in Italian frozen desserts and gelato for the foodservice and pastry trade, blending traditional craftsmanship with modern dessert design.
Sensory Profile
The fior di latte base is bright white, with a soft, full-bodied texture and a clean dairy aroma. On the palate it is creamy and only moderately sweet, with the long, milky finish typical of a well-balanced white gelato. Its stable structure holds its shape in the display case and scoops cleanly to the spoon.
Technical Specifications
Each tub contains 2.4 kg (2400 g) of finished gelato. The product is delivered frozen and must be kept at -18 C until service. Once in the display case it should be tempered to between -12 and -14 C, the range at which fior di latte reaches its ideal spoonable creaminess. The tub yields approximately 30 to 40 servings of 60 to 80 grams each.
Professional Uses
Serve it plain in a cup or cone as the white anchor flavour of the counter. Use it for an affogato al caffe, drowning a scoop in hot espresso. Fill a warm Sicilian-style brioche col gelato for breakfast or dessert service. Pair it with cakes, tarts and spoon desserts, or top it with fruit coulis, chocolate sauce, crushed pistachio or amarena cherries.
Pairings
Fior di latte works as the neutral counterpoint to intense accompaniments: espresso, dark chocolate, candied chestnut, berry coulis, hazelnut and pistachio pastes, and seasonal fruit. Because it is unflavoured, it is also the ideal scoop to combine with one or two stronger flavours in a multi-scoop cup.
Storage and Common Mistakes
Keep the gelato in the freezer at -18 C and never refreeze a tub that has thawed: thermal shock breaks the structure and creates ice crystals. Avoid serving it straight from deep freeze, which makes it too hard and dulls the aroma; let it temper in the display case first. Keep the tub sealed when not in service to protect the surface from freezer odours.
Distribution and Logistics
LAPA distributes Effepi gelato to gelaterias, pastry shops, restaurants, hotels and bars across Switzerland, including Zurich, Basel, Bern, Lucerne, Lugano, Geneva and Lausanne. Deliveries travel in a temperature-controlled cold chain from our Embrach hub; areas outside our own fleet are served through partner carriers such as Swiss Post, Planzer and Galliker.
Who It Is For
This 2.4 kg tub is made for foodservice professionals who need a reliable, ready-to-serve white gelato base: gelaterias building their display case, restaurants and hotels offering dessert, pastry shops and bars serving affogato and coupes.
