Gelato Fior di Latte Half-Litre 380 g — Inalpi

Gelato Fior di Latte Mezzolitro 380 g Inalpi — Authentic Piedmontese Milk Ice Cream

Gelato Fior di Latte Mezzolitro Inalpi: artisan Italian fior di latte ice cream produced with 100 percent Piedmontese fresh milk by Inalpi SpA in Moretta (Cuneo), 380 g family tub (half-litre format), case of 6 tubs. HACCP-compliant for HoReCa use, ready for direct service or dessert composition.

What is Gelato Fior di Latte

Fior di latte is the most iconic neutral base of Italian gelato tradition: a creamy frozen dessert made from fresh milk, cream and sugar with no flavouring additives or artificial colourings. The Piedmontese tradition relies on local hay-fed milk for natural sweetness and the characteristic buttery aftertaste. Served as standalone scoops, paired with espresso for an affogato, or used as base for composed desserts.

The producer: Inalpi

Inalpi SpA, founded in 1966 by Carlo Invernizzi in Moretta (Cuneo, Piedmont), is one of the historic Italian dairy specialists, with full vertical integration from milk collection at over 200 Piedmontese farms within 100 km of the plant to processing, freezing and packaging. The company operates under BRC, IFS and ISO 9001 certifications, with own milk laboratory and dedicated production lines for ice cream, butter, milk powder and cheese. Inalpi is the official long-term partner of Ferrero and Nutella for Piedmontese milk supply.

Organoleptic and technical characteristics

Brilliant ivory white colour, fine and creamy texture without ice crystals, balanced sweetness with natural milk dominance, soft buttery aftertaste typical of Piedmontese fior di latte. Overrun controlled around 30 to 40 percent for premium structure. Air-tight family tub format preserves aroma during freezer storage.

Professional uses

Five core applications for the kitchen brigade: individual scoops of 80 grams per portion for traditional Italian dessert service; affogato al caffe with one scoop and 25 ml hot espresso poured at the table; gelato sandwich with brioche col tuppo at 100 grams for Sicilian-style breakfast; topping for warm tart slices and warm chocolate cake; base for ice cream cocktails such as sgroppino with prosecco and lemon sorbet. Always temper for 10 minutes at minus 14 degrees Celsius before scooping for perfect texture.

Common mistakes to avoid

Three errors at chef level: scooping from minus 18 degrees Celsius rock-hard storage, which compresses the ice cream and crushes structure; refreezing partially thawed product, which destroys overrun and creates ice crystals; serving below minus 14 degrees Celsius, which numbs the palate and hides the fior di latte aroma. Always portion with warm scoop dipped in hot water and dried between portions.

Storage and packaging

Store the closed tub at minus 18 degrees Celsius in a calibrated freezer; shelf life 18 months from production. Once opened, reseal tightly and consume within 30 days for best aroma. Recyclable cardboard tub with food-grade lining, case of 6 tubs (2.28 kg total) for HoReCa stock rotation.

Distribution and logistics in Switzerland

LAPA delivers Inalpi ice cream across Switzerland with own deep-frozen fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport with maintained cold chain. Fast frozen delivery, 30-day invoicing for B2B customers, dedicated team support for pastry chefs, gelato makers and restaurateurs.

Who it is for

Italian restaurants and pizzerias for dessert service, gelato shops needing premium base for affogato and sundae menus, hotel kitchens and catering for banquet desserts, Italian gastronomies and gourmet retailers, bars serving espresso-and-gelato combinations. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.