‘The unique quality of our gelato is the result of generations of craftsmanship and the use of the world’s best ingredients with the right quantities. Always with the aim of achieving perfection.’ - Hans Merki

Hans Merki

Joy and pleasure

Giolito was born out of Hans Merki’s enthusiasm for authentic Italian gelato. Hans Merki, a medical specialist and entrepreneur from Bern, met the Italian gelato maker Ghisolfi. Together they create Giolito, an ice cream that fascinates with its unrivalled ingredients. Giolito is an “old Italian” word meaning joy and pleasure.

Roberto Ghisolfi  Giolito

Craftsmanship and tradition

Since 1958, Gelateria Ghisolfi in Mariano Comense has continued to develop the art of making gelato with incredible creativity and enthusiasm. Crafting our exquisite gelato requires extensive expertise and time. This guarantees Giolito’s particularly creamy, silky-smooth, and structurally stable texture.
Giolito Naturali

Natural and Precious

Our products are made exclusively from fresh, natural and first-class ingredients. Giolito owes its intense and unmistakable flavour to its particularly high proportion of flavour- contributing ingredients. The sorbets even have a unprecedented high fruit content of up to 68%.

Passion and creativity

Star chefs and world-famous pastry chefs such as Ernst Knam, Gilles Marchal, Robert Speth, Stefan Wiesner and our master ice-cream maker Roberto Ghisolfi have contributed to the development of unique and incomparable flavours such as Sicilian Pistachio, Mango and Raspberry sorbets, salted caramel and white coffee.

Giolito is made exclusively from fresh milk, fresh cream and natural ingredients. No artificial flavourings, preservatives or colourings are used.

Giolito Degustazione

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