The barrow went by and the man shouted: "Ice Cream"!
These are the words of a legendary song by Lucio Battisti, which have a simplicity that is still relevant today. The shouts of the ice-cream man are something we all recognise: the promise of a simple, tasty, refreshing, homemade product that everyone can afford...

In 1981, the 21-year-old Piero Michielan decided to learn the craft of the Master Ice Cream Makers in Germany.

1982 He returned to Italy and opened one of the first homemade ice cream parlours in Noale, with his wife Antonella.

1983 The success of the ice cream parlour soon led Piero to open another one that quickly became famous in the area for the creativity with which he prepared and decorated his ice cream cups, as well as for the quality of the product, and they became a cult amongst local youngsters in the '80s.

1987 The demands of the market led Piero and his brother Andrea to put all their experience in the sector into practice by opening a laboratory for the preparation of homemade ice creams, called Premiata Gelateria F.lli Michielan.

In the '90s, the company proved that it was a pioneer in offering the customer innovative products. It created and developed an idea that soon found a wide market - single-portion ice creams in glass and ceramic containers.
The development of the company led Piero's brother to choose a different career path, while Premiata Gelateria F.lli Michielan decided to open large sales outlets in Padua, Venice and Mestre, ... where customer preferences and tastes came to the fore, demonstrating the company's aim to constantly satisfy demand.

1992 was the year that the company expanded to foreign markets and its widespread activity in this area continues today. It took part in some of the most important trade fairs, such as Anuga-Cologne, Intercool-Düsseldorf, Sial-Paris and Intergast-Stuttgart. The product was promoted and greatly appreciated and is now exported to the main European countries and even Russia!

1996 An increasing need for production space meant the company relocated to a 1000m² plant in Scorzè.

Today, in 2007, the next generation of the family, Riccardo and Elisa, have become part of the company. This demonstrates that Premiata Gelateria F.lli Michielan continues to be a family-run business that now has premises of over 2500m², with 15 employees and several of its own sales outlets.
A few years ago the company carried out various surveys and, while constantly refining its product line, began producing chocolate under the "Milisa" brand, with the aid of a Master Chocolatier, in order to combine the sweetness of ice cream with the sweetness of chocolate during the winter period. The company is always up to date and very much aware of the judgement and trends of its consumers.
The success of the company can be attributed to a management system that focuses on the individual and on his skills.
The family-run nature of the business features the managerial ability of Piero Michielan, the administrative skills of his wife Antonella and the capacity for public and international relations of their son Riccardo.
In this way, the company exploits the availability and continuity of its skills: the jewel in the crown of a production and sales system that underlines quality craftsmanship in contrast to today's globalisation.