Pernigotti

Gelato & Sorbet Bases. Pastes. Mixes Variegates & Toppings.

Savor a taste of Italy with Pernigotti Gelato ingredients. As one of Italy’s oldest and largest producers of gelato products, Pernigotti provides delicious bases, pastes, ripples, fruits, and decorations—everything you need to create this tempting treat, and combine with your pastry, cake and semifreddo recipes. Founded in 1860 by entrepreneur Stefano Pernigotti, the company began as a producer of Torrone (a confection made from honey, almonds and hazelnuts), then Gianduiotto, and in 1936, began producing ingredients for Gelato. 


 

 

Savor a taste of Italy with Pernigotti Gelato ingredients. As one of Italy’s oldest and largest producers of gelato products, Pernigotti provides delicious bases, pastes, ripples, fruits, and decorations—everything you need— to create this tempting treat, and combine with your pastry, cake and semifreddo recipes.

 

 Founded in 1860 by entrepreneur Stefano Pernigotti, in the Italian city of Novi Ligure, Pernigotti began as a producer of Torrone (a confection made from honey, almonds and hazelnuts), then Gianduiotto, and in 1936 began producing ingredients for Gelato. After WWII, Pernigotti had become the largest Italian producer to the chocolate, Torrone and Gelato markets.


What is the difference between Gelato and ice cream?

  • Fat Content: Gelato contains 4-6%, Ice Cream at least 10%
  • Overrun: Gelato 30-35%, Ice-cream up to 100-130%
  • Freshness: Gelato is made fresh every day, Ice Cream is frozen
  • Ingredients: Gelato is made from all natural ingredients

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