Artisan Hazelnut Gelato Tub 1,4 kg — EFFEPI

EFFEPI artisan hazelnut gelato is a milk-based cream gelato made in Piedmont from roasted hazelnuts, supplied in a 1.4 kg tub for foodservice. It is ready to scoop straight from the display case, yields about 18-20 portions of 70-80 g and keeps for up to 365 days at -18 degrees C. Hazelnut is the most ordered cream flavour in Italian gelaterias, prized for its intense aroma and creamy structure.

What hazelnut gelato is

Hazelnut (nocciola) is one of the historic cream flavours of Italian artisan gelato, alongside fior di latte and pistachio. The flavour comes from roasted hazelnut paste blended into a milk and sugar base, churned with controlled overrun so the structure stays dense and creamy rather than airy. Unlike industrial ice cream, artisan gelato is served at a warmer temperature (around -12 to -14 degrees C) and contains less incorporated air, which concentrates flavour and gives the characteristic smooth, elastic scoop.

Origin and producer

This gelato is produced by EFFEPI in Piedmont, with its production site in San Damiano d'Asti (province of Asti) and registered office in Priocca. EFFEPI has been crafting artisan gelato and pastry desserts for over twenty years, processing selected ingredients daily with a laboratory approach. Piedmont is the heartland of Italian hazelnut culture, the region historically associated with the prized Tonda Gentile hazelnut, which makes it a natural home for hazelnut gelato.

Sensory profile

The colour is a natural light hazel beige. On the palate it is creamy and round, with a toasted, slightly buttery hazelnut aroma and a clean dairy finish. The texture is dense and smooth, designed to hold a clean quenelle or scoop in the display case without melting too quickly at service temperature.

Professional uses

Serve plain in a cup or cone (70-80 g per portion), or as the base of an affogato with a hot espresso poured over at the table. Use it in semifreddo and gelato cakes, as a filling for plated desserts, profiteroles and brioche col tuppo (the Sicilian ice-cream brioche). It pairs naturally with chocolate, coffee, fior di latte and pistachio gelato in multi-flavour cups, and with a hazelnut, chocolate or coffee topping for dressed coupes.

Professional tips

Bring the tub from storage at -18 degrees C up to display temperature of -14 to -12 degrees C before service and smooth it with a spatula so it portions cleanly without ice crystals. Do not refreeze gelato that has fully softened, as repeated thaw-freeze cycles break the structure and cause iciness. Keep the display case stable: temperature swings are the main cause of crystal formation in a gelato counter.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen cold chain at -18 degrees C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport) using insulated packaging with dry ice. Service tailored for gelato shops, restaurants, pizzerias, pastry labs, hotels, bars, delicatessens, Italian grocery stores and private customers.

Who it is for

Ideal for gelato shops, restaurants, hotels, bars, catering, pastry labs and Italian delicatessens looking for a reliable, full-flavoured artisan hazelnut gelato in a practical 1.4 kg format with controlled food cost.