In 1980 Ales­san­dro Ghisolfi ope­ned a new Gela­te­ria with the sound­ing name „Mon­dini“ in Mariano Comense (CO). In the course of the years he deve­lo­ped his craft­s­manship fur­ther and crea­ted more and more tas­te­ful gelati and sor­betti. Ghisolfi’s know­ledge and crea­ti­vity is bound­less. Over time he enchan­ted his guests in the Gela­te­ria Mon­dini with more than 50 exqui­site varieties.

When Italy won the soc­cer world cup 1982, Ales­san­dro Ghisolfi dis­tri­bu­ted more than three thousand cor­nets in the colors green (men­the), white (cream) and red (straw­berry) for free. The busi­ness kept gro­wing con­ti­nuously and Ghisolfi’s ice cream craft­s­manship enjoyed more and more popu­la­rity. By now the ice cream is packed and deli­ve­red to diverse Gela­te­rias in the whole region. To gua­ran­tee the hig­hest qua­lity the manu­fac­tury con­ti­nues its com­mit­ment to tra­di­tio­nal craftsmanship.

The brand Gio­lito ori­gi­na­ted in a ran­dom con­ver­sa­tion bet­ween the foun­der Dr Hans Merki and a trus­ted vin­ter in Italy. As they hap­pened to con­verse about ice cream sup­pliers in Switz­er­land and neit­her of them beeing able to name a pre­mium brand, they fol­lo­wed a recom­men­da­tion and visi­ted Gela­te­ria Ghisolfi. Both were deligh­ted strai­ght away. After choo­sing Gio­lito as the brands name, the first gelati for the Swiss mar­ket was pro­du­ced in 2005. The reci­pes were deve­lo­ped by Ernst Knam, a world-class patis­sier from Milan. Today, Ghisolfi’s son Roberto is respon­si­ble for manu­fac­tu­ring. The know-how and the craft­s­manship of the family still con­tri­bu­tes to making Gio­lito ice cream excep­tio­nal. Shortly after the estab­lish­ment in April 2005 an employee from Hamburger Feinfrost GmbH dis­co­ve­red Gio­lito at a food fair. The pro­duct was so con­vin­cing that the decision was quickly made to include the ice cream in the pro­duct range. Until now HAFRO is proud exclu­sive dis­tri­bu­tion part­ner for this pro­duct in the Ger­man market.

Giolito standard of quality

Hig­hest qua­lity ari­ses from the use of the best ingre­dients. The basis of the gelati con­sists of fresh milk and fresh cream. The sor­betti con­tain up to 68% fruit. It is deli­ber­ately refrai­ned from adding arti­fi­cial pre­ser­va­ti­ves and colors. The taste comes solely from nature. 

To create the intense taste expe­ri­ence, Ghisolfi sources the best ingre­dients from all over the world. Whe­ther it is India, Thai­land, Mada­gas­kar or Japan – no jour­ney is too far to obtain the opti­mal ingre­dients. In some cases the extra­or­di­nary can be very close, too. Hence manu­ally stir­red cara­mel from Felch­lin in Switz­er­land or pre­mium Illy Scuro cof­fee beans from Ita­lian roas­ting houses can form the signi­fi­cant cha­rac­ter.  Bes­i­des the care­ful choice of the finest ingre­dients the manu­fac­tu­ring pro­cess and the deployed tech­no­logy con­tri­bute to the excep­tio­nal qua­lity of the Gio­lito creations.