PUNTOITALY N°2 - July - December 2012

162 “I want to offer my customers something new and original, something that lures them back to my gelato shop. A gelato taste that once again demonstrates the value of good, tradi- tional artisan gelato. Can you help me?” Phone calls like these are, for Prodotti Stella, a constant sti- mulus to continue their researches to improve the company’s products. But how is a new gelato flavour born? Behind it there certainly lies constant effort by the company’s R&D de- partment to develop new ingredients from selected and con- trolled raw materials, so that when they are combined they guarantee the maximum yield in terms of creaminess, ease of serving, fine flavour, and so on. Added to this is the demand that comes not only from indi- viduals but from the market itself, dictated by a new impera- tive to which we are attuned. Telephone calls like this received from one of our customers have helped us believe in a project that was just forming: that of creating a range of tastes combining the most excellent flavours of Italy and the world. After many trials undertaken to balance the ingredi- ents, and after many olfactory and also visual tests, the first flavour in this new range of excellent tastes was born: Opera Italiana, encapsulating the very best of Italy. The success of this product was such that it convinced us to continue along this path, redoubling our research. The result has been Mis- tero Latino, a new gelato taste created from the combination of raw materials originating from Latin America. This is, in practical terms, how we create the value that we add to the products that the artisan gelato maker creates every day. Our know-how is the fruit of 75 years of history, and we put it at the disposal of professionals, simplifying their work and helping them to innovate, leaving them the time to draw on their imaginations and the experience to create their own special gelato. We both share the same common ingredient: passion in our work. That is something that we share with every good gelato maker. ENHANCING THE GELATO MAKER’S ART SINCE 1936