history of quality
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.
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.