EFFEPI Pistachio Gelato: roasted-nut intensity in a 1.4 kg tub
EFFEPI artisan pistachio gelato is a green-yellow milk-based ice cream with an intense roasted-pistachio flavour, made in Piedmont and frozen at -18 °C in a 1.4 kg tub. Smooth and scoopable, it is built for professional display cabinets, cups and plated desserts, with an average yield of 18-20 cups of 70-80 g per tub.
What pistachio gelato is
Pistachio is one of the great classics of Italian gelato: a milk-and-cream base flavoured with pistachio paste, churned to a dense, creamy structure. The signature is the balance between sweetness and the toasted, slightly savoury note of the nut, with a natural green-amber colour that comes from the pistachio itself rather than from heavy colouring. As a milk-based cream gelato it sits among the richer flavours and pairs naturally with chocolate, hazelnut and citrus notes.
Made in Piedmont by EFFEPI
EFFEPI has been producing artisan Italian gelato since 1992 in San Damiano d'Asti, in the province of Asti, at the heart of the Langhe-Roero hills of Piedmont. The company supplies the foodservice channel with gelato and desserts and serves both the Italian market and export. The pistachio recipe follows the artisan approach: creamy churn, controlled sweetness and a clean roasted-nut finish, without aromatic excess.
Sensory profile
Colour: natural green-yellow. Aroma: roasted pistachio. Texture: smooth, dense, scoopable at display temperature. Taste: full and rounded, sweet but balanced by the toasted note of the nut. A gelato that reads clearly as pistachio in the cup, with no soapy or overly perfumed edge.
Technical specifications
Format: 1.4 kg tub (1,400 g). Case: 2 tubs. Storage: deep-frozen at -18 °C. Commercial shelf life: 12 months at -18 °C. Allergens: tree nuts (pistachio) and milk; may contain traces of other tree nuts, soy and eggs. Category: cream gelato, frozen. EAN: 8015251980273.
Professional uses
Display cabinet: keep the gelato at -12/-14 °C for a clean, glossy spatula finish. Cup and cone: 70-80 g per scoop for an 18-20 portion yield per tub. Plated dessert: pair a pistachio quenelle with warm chocolate cake, with fresh raspberries, or with a Bronte-style pistachio crumble. Affogato: serve a scoop under hot espresso for a bar classic. Cassata and semifreddo: use as a layer or core. Always temper the tub a few minutes before scooping to avoid breaking the spatula edge.
Pairings and complementary products
Pistachio gelato pairs beautifully with chocolate and fior di latte gelato for a multi-flavour cabinet, and with crisp wafer cones, cups and dessert shells for service. Build a coherent EFFEPI range alongside the other tub flavours and complete the offer with cones, cups and wafers for takeaway and plated presentation.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at -18 °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) with isothermal packaging and dry ice. Service tailored for gelato shops, bars, pastry labs, restaurants, hotels and Italian delicatessens.
Who it is for
Designed for gelato shops with fast rotation, bars and cafes, pastry shops, restaurants and hotels looking for a reliable, ready-to-serve Italian pistachio gelato in a practical 1.4 kg format.
