Your brand
Build an independent identity designed for your audience.
Professional supply for independent gelato shops
Your brand.
Our gelato.
Open or grow your shop without building a production lab. You choose the brand, space and equipment. We produce artisan gelato from raw ingredients, without synthetic flavorings, added colors or ready-made industrial bases.
Gelato made in Italy, in our artisan laboratory in Coriano, in the province of Rimini.
Made in Italy · Projects worldwide
Artisan experience since 1992A new natural approach since 2017
IndependentNo imposed format
From raw ingredientsNo ready-made industrial bases
WorldwideInternational projects assessed
This is not a franchise
Your gelato shop remains truly yours.
No mandatory brand, colors or store design.
Choose how you want to present your business to your market. Fonderia del Gelato supplies products made by Crème Caramel Bio and evaluates a supply plan based on volume, distance and cold-chain requirements.
Your space
Choose the size, colors, furnishings and equipment without an imposed format.
Our product
Receive display-ready gelato produced in our Italian laboratory.
More growth. Less complexity.
Invest in your network, not in production-lab problems.
Producing in-house is not simply a matter of buying machinery. It means devoting space, capital and organization to a second business: skilled staff, energy, maintenance, cleaning, procurement and daily scheduling. With professional supply, you can focus resources on the shop, the customer and new openings.
- Initial investmentBatch freezers, pasteurizers, blast chillers, cold rooms, systems and premises adaptation absorb capital before the first gelato is sold.
- Downtime and technical supportA machine failure or service intervention can slow or stop production precisely when the shop needs it.
- Dependence on specialized staffThe unexpected absence of the gelato maker can interrupt operations or force the owner to leave the shop floor and sales to work in the laboratory.
- Daily managementStaff scheduling, ingredients, sanitation, energy use, maintenance and production increase fixed costs and operational complexity.
The real advantageCapital not tied up in a production lab can support location, image, marketing and the opening of more shops.
Quantities, delivery frequency and commercial terms are defined after assessing location, volumes and logistics. We do not publish standard savings: every project is different.
The product
Ingredients come first. Gelato follows.
We do not recreate flavors from ready-made bases. We start with raw ingredients and build every recipe in our artisan laboratory.
Our choiceRaw ingredients, not shortcuts.
- Raw ingredientsMilk, cream, fruit, cocoa, nuts and ingredients selected for what they truly are.
- No ready-made industrial basesWe do not leave flavor to standardized mixes or complete powdered preparations.
- No synthetic flavoringsFlavor must come from the defining ingredient, not from an imitation.
- No added colorsColor comes naturally from the ingredient: pistachio is not supposed to be bright green.
2026 range
97 flavors ready to supply. Around 150 recipes available to order.
The 97 flavors listed here make up our ready-to-supply range. For specific projects or selections, we can extend the choice to around 150 recipes made to order. Lead times, assortment and prices are agreed in the commercial proposal.
Cream flavors57 flavors
Amarandola, Amarena, Arachide, Bacio, Bacio Bianco, Biscottino Cookie’s, Biscotto Oreo, Caffè, Cannella, Cantucci di Prato, Caramello Salato al sale di Maldon, Cassata Siciliana, Cheese Cake, Cioccolato, Crema all’uovo, Crema Fiorentina, Crème Caramel, Cremino FIAT, Croccante amarena, Fior di Latte, Kinder Bueno, Liquirizia, Liquirizia al sale marino, Mandorla Avola, Mascarpone, Mascarpone e Fichi caramellati, Mascarpone e Nutella, Menta in Frac, Menta piperita e Cioccolato, Nocciola Savoia I.G.P., Nocciola riserva delle Langhe I.G.P., Noce, Nutella, Nutella Premium, Panna Cotta, Pinguino, Pistacchio B., Pistacchio Sicilia, Pistacchio Innamorato, Raffaello, Stracciatella, Stracciatella Gran Fondente, Strafiocco, Tiramisù, Torrone, Uvetta Malaga, Vaniglia Bourbon Madagascar, Yogurt bianco intero, Yogurt bianco Miele e Noci, Yogurt greco, Yogurt greco Frutti di Bosco, Yogurt greco Fichi caramellati, Yogurt greco Miele e Noci, Yogurt greco Pesca, Zabaione, Zabaione Ubriaco, Zuppa Inglese.
Fruit and dairy-free sorbets26 flavors
ACE, Albicocca, Ananas, Ananas e Zenzero, Arancia, Avocado, Banana, Banana e cioccolato, Cinque Frutti, Cocco, Cocomero, Fico d’India, Fragola, Kiwi, Lampone, Limone di Sicilia, Limone e Basilico, Mandarino, Mango, Maracuja, Melograno, Melone, Mirtillo, Pera, Pera e Zenzero, Pesca.
Sicilian granitas11 flavors
Agrumi, Caffè, Cocomero, Fragola, Gelso, Lime e Maracuja, Limone di Sorrento, Limone e Zenzero, Mandorla, Melone, Pesca.
Infusions and dairy-free vegan flavors3 flavors
Arancio e Campari, Fondente extra, Noce Vegan.
Volume-based commercial terms
For fully paid annual turnover above the applicable thresholds, product credits are granted in the following year. Full tiers and conditions are shared during commercial negotiations.
Professional formats
Ready for standard display cases and pozzetto wells.
Gelato arrives in the selected format, ready to be stored, brought to the correct serving temperature and presented in your shop.
rPET pan · 5 L
360 × 165 × 120 h mm
Min. 66% post-consumer recycled content · PET lid · 2 units per cartonFood-grade PP carapina · 6 L
Ø 200 × 250 h mm
Suitable for contact with all foods · 2 units per cartonStorage
12 months at −18 °C
Controlled cold chainServing temperature
−12 / −13 °C
For the correct texture and scoopabilityThe product is handmade: every pan and carapina is weighed individually. The actual net weight is stated on each package and varies according to flavor, recipe and specific density.
The production process
Gelato is not assembled. It is crafted.
Every flavor begins with a proprietary recipe. Ingredients, time and temperature are guided by the artisan: technology supports the process, but never replaces the craft.
- 01
Selection
We select raw ingredients for origin, ripeness, intensity and performance.
- 02
Balancing
Each recipe is composed and balanced in our laboratory, without relying on complete industrial formulas.
- 03
Cooking
Ingredients, timing and temperatures vary by recipe: cocoa, creams and fruit require different treatments.
- 04
Maturation
We allow the mix the time it needs to develop structure, balance and creaminess.
- 05
Churning
The mix becomes gelato through simultaneous freezing and churning under the artisan’s control.
- 06
Cold chain & delivery
The product is stabilized, stored and loaded on pallets for transport, always under controlled cold-chain conditions.
Craft and passion
Every recipe carries someone’s signature.
I chose to cook your gelato without artificial additives, using selected natural ingredients and one ancient ingredient money cannot buy: patience.
Marco Mazzotti began his journey as an artisan gelato maker in 1992. In the years that followed, he broadened his experience through other business ventures. In 2017 he returned to gelato production with Crème Caramel Bio, developing a completely new approach to natural gelato: selected ingredients, careful preparation and the time needed to do things properly. Crème Caramel Bio produces; Fonderia del Gelato brings this work to shops in Italy and worldwide.
ARTIGIANALE
A protected claim
You can present it as artisan gelato because it is made by an artisan producer.
Registered artisan business since 12 June 2017Rimini Register of Artisan Businesses no. RN-105462 · activity: artisan preparation and production of gelato
Italian Law no. 34/2026 strengthened protection for artisan claims in commercial promotion. Italy’s Ministry of Enterprises and Made in Italy confirms that a non-artisan retailer may sell and present gelato as artisan when it is made by a registered artisan business and its origin can be demonstrated.
The benefit for your shop: you do not need to build a laboratory or become a producer to offer gelato genuinely made by an artisan business.
Read the official MIMIT guidance ↗Professional transparency
Know who makes it, how it is made and what you receive.
A professional supply relationship goes beyond pictures of gelato. For each project we share the information needed to assess the product, packaging and supply chain.
Verifiable artisan status
Company registration, Artisan Business Register entry and laboratory details provide verifiable proof of product origin.
Product documentation
Ingredients, allergens, nutritional values and storage instructions are provided for the range actually agreed.
Packaging compliance
Food-contact compliance declarations are available for the pans, lids and carapine used in the supply.
Batch, weight and cold chain
Each pack states its actual net weight, batch and best-before date. Storage and transport remain temperature controlled.
1992Marco Mazzotti begins his journey as an artisan gelato maker, followed over the years by other business ventures.
2017He returns to gelato production with Crème Caramel Bio and begins a new approach dedicated to natural gelato; the business is registered with the Rimini Register of Artisan Businesses.
TodayCrème Caramel Bio produces in its Coriano laboratory; Fonderia del Gelato handles commercial supply for shops in Italy and international projects.
Relevant documentation is shared during commercial assessment. Price lists, discount schedules and proprietary recipes remain confidential.
How it works
First the project. Then the supply plan.
- 01
Tell us about your project
Location, opening stage, store size and estimated volumes.
- 02
We assess feasibility
We assess quantities, frequency and cold-chain viability.
- 03
We define the proposal
Product range and terms are agreed for each individual shop.
Delivery and cold chainTransport is organized according to destination.
We deliver directly with our own dedicated vehicle, maintaining the cold chain.
For destinations farther south, deliveries are entrusted to a specialist temperature-controlled carrier.
Deliveries are handled by a specialist cold-chain carrier.
Shipments travel by sea in refrigerated reefer containers, maintaining the cold chain through to destination.
Production, planning and delivery times are defined for each project according to quantity, frequency and destination.
International opportunities
Italian gelato without borders.
From our laboratory in Coriano, our gelato has already travelled to Spain, San Marino and as far north as Sweden. Over the years we have worked on or assessed very different projects: from independent gelato shops in the Netherlands to an airport corner in India and new opportunities in the United Arab Emirates. The destination changes; our focus on volumes, timing and an unbroken cold chain does not.
Europe
Spain, the Netherlands, San Marino and Sweden: supply plans built around each shop and its logistics.
Airports & travel retail
Compact high-traffic corners built around a distinctive Italian product.
International markets
India, the UAE and new destinations wherever sustainable distribution is possible.
A market with dedicated distribution
Open your gelato shop in the United States.
Coverage is available throughout the United States through our distribution partner, Caffè Giovanni. Your shop remains independent: each project is assessed based on location, volume and logistics.
MacnHoc Associates LLC · DBA Caffè Giovanni303 Mill Street, Bristol, PA 19007
John Caiola
+1 (856) 278-1420
jcwfd@comcast.net
Business application
Let’s talk about your gelato shop.
Complete the form with practical details. We will assess your project and contact you if the conditions support a sustainable supply relationship.
How to reach us
Production laboratory
Via Modena 3847853 Coriano (RN), Italy
Google Maps is loaded only when you choose to view it.
Via Modena 38Coriano · Rimini · Italy