Super Elitè 170/80: The Three-Scoop Cartoccio Cone
The Super Elitè 170/80 is the large-format cartoccio cone made in Italy by Italcialde, 170 mm tall with a wide 80 mm flared jagged rim, sold by the case of 189 pieces weighing 4.0 kg net, roughly 21 g per cone. The wide mouth takes three scoops where a standard cone takes two, it keeps for 18 months at room temperature, and it delivers 398 kcal per 100 g with only 3.3 g of fat.
What Makes a Cartoccio Cone Different
A cartoccio cone is a rolled wafer cone with a deliberately flared profile: instead of a narrow funnel it opens into a wide cup at the top while keeping the classic pointed tip below. That geometry is what lets it hold a triple portion without the gelato spilling over the rim. Compared with the narrower Super Elitè 155/58, the 80 mm mouth gives a larger display surface for the scoops, which is why it is the format of choice for the premium serving on the price list.
Italcialde: The Producer Behind the Super Elitè Line
The Super Elitè line is produced by Italcialde, based at Via Plutone 1/A in Sant'Antimo, in the province of Naples. The company specialises in cones and wafer products for gelato: rolled cones with plain or jagged rims, cartoccio cones in several sizes, Rondò cones, mini cones, printed cones, baskets and cups, alongside gluten-free ranges. Distribution of this reference runs through LucGel Srl of Spoleto, in Umbria, a gelato, pastry and bar supplier with over twenty years on the market.
Format, Weight and Yield per Case
Each case holds 189 cones and weighs 4.0 kg net, roughly 21 g per cone. The cone measures 170 mm in height with an 80 mm opening. Because each cone carries three scoops instead of two, a case serves fewer customers than a case of standard cones but generates a higher margin per serving. Supplier reference 09883, lead time three days.
Ingredients, Allergens and Nutritional Values
The recipe is wheat flour, sugar, wheat starch, soya lecithin as emulsifier (E322), vegetable fat (coconut oil), salt, vanillin, flavourings and plain caramel colour (E-150a). Per 100 g it provides 1686 kJ / 398 kcal, 3.3 g of fat of which 1.3 g saturates, 84 g of carbohydrate of which 24 g sugars, 6.7 g of protein and 1.9 g of salt. It contains gluten and soya and may contain traces of milk and mustard. Note the difference from the Super Elitè 155/58: this reference carries no vegan certification and is not suitable for coeliac customers.
Storage and Handling in the Gelato Shop
Store the cones at room temperature in a cool, dry place, away from heat sources and direct light. Commercial life is 18 months from production. Humidity is the enemy of any wafer cone, and a wide-mouth cone exposes more surface to the air: close the case again between services and never keep it next to the display cabinet or a sink. Cones need no refrigeration, so a case can be stocked ahead of the season without taking up cold storage space.
Professional Uses Behind the Counter
The 170/80 is the format for the premium three-scoop serving, the one customers photograph. Line the inside with melted chocolate and let it set: on a wide cone this barrier matters more, because the larger surface absorbs moisture faster. Dip the flared rim in chocolate and chopped hazelnuts, where the wide diameter gives a generous decorated band. Fill it with whipped cream and topping for a takeaway dessert, or use it in pastry filled with mousse or semifreddo, where the cup shape holds a proper single portion.
Distribution and Logistics in Switzerland
LAPA supplies gelato shops, cafes, pastry shops, restaurants, seasonal kiosks and Italian food stores in Switzerland from its Embrach warehouse near Zurich. Own-fleet delivery covers Zurich, Winterthur, Basel, Bern, Lucerne, St. Gallen, Zug, Aarau and Lugano, while areas outside the delivery rounds are served through partner carriers such as Swiss Post, Planzer, Galliker and Camion Transport. Private customers can order the same case through the online shop. Since the product is ambient and non-perishable, it travels with any order, with no cold chain constraints.
