a long
history of quality

THE PREMIATA GELATERIA F.LLI MICHIELAN BEGINS IT’S STORY IN 1981 WHEN A YOUNG PIERO MICHIELAN ARRIVES IN GERMANY AND WITH MASTER GELATO MAKERS OF THE VAL DI ZOLDO , A BEAUTIFUL VALLEY SITUATED IN THE VENETIAN DOLOMITI MOUNTAINS, LEARNS THE ART OF THE GELATO MAKING. THIS IS AN IMPORTANT EXPERIENCE THAT ALLOWS HIM TO DISCOVER THE SECRETS AND TECHNIQUES THAT ARE NEEDED IN ORDER TO MAKE ARTISAN GELATO. Upon returning to Italy in 1982, he decides to open his first “gelateria” in Noale, a pleasant medieval town on the venetian mainland. It is one of the first artisan gelaterias of the area and in time becomes a big refernce point for all lovers of the natural flavour of artisan gelato. In the following years, following a wave of success, piero michielan, together with his wife antonella and his brother, inaugurate a new gelato shop that quickly becomes noticed and established for its creative service and innovative flavours. It finally is gelato season, a time for socializing, and Piero serves his gelato in splendid chalices, beautiful to the sight and wonderful to the taste.

In the following years an increasing interest towards the gelato produced at the Premiata ditta Michielan took place.
Families along with a number of cafes and restaurants, decide to choose Michielan products more frequently due to the peculiarity of the shop and its products, and due to the easy method of storage in the freezer for long peroids of time. They then decide in 1987, to give birth to a new artisan laboratory in order to respond to all the increased demands; the Michielan gelato tub is everyone’s newest habit.

In the 90s, together with the fast growing market of tub gelato, the business extends its offer experimenting new initiatives concerning the product and in the field of retail. A very careful study of the family’s lifestyle and of the market led Michielan in launching his monoportions in glasses and chalices; collector’s items in glass or ceramic: a container that gives an added value to the good artisan gelato making it more inviting and desirable.

In those years, Andrea, Piero’s brother, starts getting involved in other productive activities, meanwhile Piero takes care of the expanding business, inaugurating new shops in Venice, Mestre, and Padua, an added development helping the business develop not only economically but also in its marketing strategies, enriching its productive know how with the constant monitoring of the evolving dietary lifestyles of the market and of the consumer.

1992 marks the year of the artisan gelato reaching foreign markets. The participation to the most important european exhibitions in the catering industry – “anuga” Cologne “intercool” – Dusserdolf – “sial” Paris – “intergast” Stoccard – allows the enterprise to gain appreciation for their assortments and offers, for their flavours and products, for the price/quality. From then on the continual expansion reachead Russia, U.S.A., China and many more countries.

Today the productive structure of Michielan is developed in a 2500 sm space using the most advanced techniques of qualified master gelato makers, and an organized commercial team as well as an efficient administration office. More recently the company is trying to diversify and increment what it offers by producing a new range of fine chocolate, under the brand “Canal”: a development achieved through
the spirit and quality of the artisan mantaining their distinct spirit that is at the base of the Michielan company.

The objectives reached by the Premiata Gelateria f.lli Michielan are favoured by the “Michielan style”, a method and way of being that takes into consideration family values and values fully the company’s professional and human resources. Piero Michielan and his wife Antonella are now supported by their son Riccardo and daughter Elisa, that have widened their public relations, productive and commercial potentials with extra european countries: a choice that represents their family based philosophy which follows with the same criteria in the productive quality as well as their reliability for the clients.

Our history

1981
The Premiata Gelateria F.lli Michielan begins it’s story in 1981 when a young Piero Michielan arrives in Germany and with master gelato makers of the val di Zoldo, a beautiful valley situated in the venetian dolomiti mountains, learns the art of the gelato making.

1982
Upon returning to Italy in 1982, he decides to open his first “gelateria” in Noale, a pleasant medieval town on the venetian mainland. It is one of the first artisan gelaterias of the area and in time becomes a big refernce point for all lovers of the natural flavour of artisan gelato.

1987
They then decide in 1987, to give birth to a new artisan laboratory in order to respond to all the increased demands; the Michielan gelato tub is everyone’s newest habit.

1990
A very careful study of the family’s lifestyle and of the market led Michielan in launching his monoporzioni in glasses and chalices; collector’s items in glass or ceramic: a container that gives an added value to the good artisan gelato making it more inviting and desirable.

1992
1992 marks the year of the artisan gelato reaching foreign markets. The participation to the most
important European exhibitions in the catering industry – “Anuga” Cologne, “Intercool” Dusserdolf, “Sial” Paris, “Intergast” Stoccard – allows the enterprise to gain appreciation for their assortments and offers.

1996
In order to cater to this incremented demand, in 1996 another artisan laboratory was constructed occupying 1000 sm of space located in Scorzè near Venice.

2006
Piero Michielan and his wife Antonella are now supported by their son Riccardo and daughter Elisa, that have widened their public relations, productive and commercial potentials with extra European countries: a choice that represents their family based philosophy which follows with the same criteria in the productive quality as well as their reliability for the clients.

2014
Piero Michielan has recently signed an important sales contract with Mister Lee, one of the most important and expert Chinese ice-cream makers, and owner of the Popland brand.

2015
Gelato di Natura is the new format of the Premiata Gelateria F.lli Michielan.

2016
A new product has born: Michi. A great classic from Japanese traditional cuisine revisited and reinterpreted by a great Italian gelato maker.

2017
Expansion of the historical headquarters.