Traditional Tastes, Healthy, Genuine Ingredients, Artisan Production!

ABOUT US

Ghignoni is the first gelateria to win the Gelato award of Italy in 1994. The gelateria originated in Tuscany in 1981 by Maestro Palmiro Bruschi.  Ghignoni Gelato is made fresh daily, using original Italian Artisan techniques.  We only use fresh and high quality ingredients without adding artificial colorings and flavorings to preserve the genuineness of Italian Gelato.

ประวัติความเป็นมา

กิโยนี่ เป็นร้านเจลาโต้เจ้าของแชมป์ Gelato Champion เจ้าแรกของอิตาลี ในปี 1994 โดยร้านกิโยนี่นั้นตั้งอยู่ ณ แคว้น ทัสคานี ทางตอนกลางของอิตาลี กิโยนี่ก่อตั้งมาตั้งแต่ปี 1981 โดย อาจารย์ Palmiro Bruschi ซึ่งเป็นอาจารย์สอนทำเจลาโต้ชาวอิตาเลี่ยนชื่อดัง เจลาโต้ของแบรนด์กิโยนี่เป็นเจลาโต้สดที่ต้องผลิตกันทุกวัน มีวิธีการทำแบบ Artisan Gelato หรือวิธีการเเบบอิตาเลี่ยนดั่งเดิมที่มองการทำเจลาโต้เป็นสเมือนงานศิลปะแขนงหนึ่ง และด้วยเหตุนี้ ขั้นตอนการผลิตเจลาโต้จึงเลื่อกสรรเฉพาะ วัตถุดิบคุณภาพดี และ วัตถุดิบจากธรรมชาติ ที่ปราศจากสารแต่งสีแต่งกลิ่นใดๆ เพื่อคงไว้ซึ่งเอกลักษณ์ของ Italian Gelato อย่างแท้จริง

The major differences between Artisan Gelato and Ice cream lie in the productions and ingredients:

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Artisan Gelato

First of all, Artisan Gelato contains less fat! This is because Gelato is produced with a higher proportion of milk to cream than ice cream (6-10% fat in artisan gelato, 8-12% fat in industrial ice-cream).

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Dense and Delicious

Second, less air is churned into Gelato at a much slower rate – think whipping cream by hand rather than a stand-mixer! This creates a denser, silkier texture in which the main flavor ingredient really shines through!

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Authentics

Third, authentic Artisan gelato is a fresh dessert that must be made daily, using only real natural ingredients, and can be kept for no longer than 14 days! Industrial ice-cream, on the other hand, uses ingredients designed for lengthy storage, has limited flavors, and is stocked for sale in supermarkets!

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Low-fat quality

Fourth, Gelato is served in a slightly warmer temperature than ice cream. Due to its low-fat quality, in a colder temperature Gelato will turn dense brick, when in a warmer temperature, it gets that perfect soft, silky, creamy-but-not-soupy consistency!

What is (Ghignoni’s) Gelato?

Is Gelato just a (fancy) Italian translation of ice-cream? The answer is “No”.  True Italian Artisan Gelato (aka. Gelato Artigianale) is made fresh daily by hand, using only fresh, local ingredients.  Artisan Gelato is more than just a type of dessert, but a symbol of the long Italian culinary tradition.  As with words like “Pizza” and “Pasta”, “Gelato” surpassed linguistic barriers, having become a universally recognized term indicating a specific type of dessert.  The origins of gelato is believed to be dated back to as far as the Italian Renaissance, at the court of the Medici in Florence.  Until today, Gelato remains as a point of pride for all Italians, whilst the Gelato chefs are seen as artists of tastes.

The major differences between Artisan Gelato and Ice cream lie in the productions and ingredients:

1. First of all, Artisan Gelato contains less fat!
This is because Gelato is produced with a higher proportion of milk to cream than ice cream (6-10% fat in artisan gelato, 8-12% fat in industrial ice-cream).
2. Second, less air is churned into Gelato at a much slower rate – think whipping cream by hand rather than a stand-mixer! This creates a denser, silkier texture in which the main flavor ingredient really shines through!
3. Third, authentic Artisan gelato is a fresh dessert that must be made daily, using only real natural ingredients, and can be kept for no longer than 14 days! Industrial ice-cream, on the other hand, uses ingredients designed for lengthy storage, has limited flavors, and is stocked for sale in supermarkets!
4. Fourth, Gelato is served in a slightly warmer temperature than ice cream.Due to its low- fat quality, in a colder temperature Gelato will turn dense brick, when in a warmer temperature, it gets that perfect soft, silky, creamy-but-not-soupy consistency!

Palmiro Bruschi

The man behind Ghignoni

Palmiro Bruschi, founder of the brand “Ghignoni”, was granted his degree in “Art of Desserts” in Rimini and from “The Culinary School of Brescia”. He later began his career with the gelato masters at a very young age.

In 1994, while Palmiro was still in his 30s, the gelato shop Ghignoni was awarded with the title 1° Campione Italiano, translated as the first gelato champion of Italy. Upon his success, in 1997 Palmiro was sent to Brescia to join the Accademia della Gelateria Italiana or the Academy of Italian Gelato, the world’s most well-known Gelato Institute.

By 2007, Palmiro gained his new title as the Ambasciatore del Gelato Artigianale Italiano nel Mondo (Ambassador of Italian Artisanal Gelato of the world). He was a part of the Carpigiani Gelato University team and participated in the international Gelato Events, whether it the be collaboration with Nestlé in the Artistic Shelf Stable project, the collaboration with IFi for the “Affresco” project, and not mention the collaborations in the “Bella Italia” and “Eatalian Style” projects in Melbourne, Niece, Hong Kong, New York, Tokyo, Atlanta, San Paulo, Dubai, Miami, Chicago,Washington DC., as the Master of Artisan Gelato representing the Art of making authentic Italian Gelato, and many more achievements.

Up to today, Palmiro hascontributed in numerous activities around the world while continuing his teachings at the Carpigiani Gelato University in Italy. His dream, however, has always been to spread the knowledge of real Artisan Gelato to other parts of the world, to make people recognize and appreciate the Italian Quality!

His Interview