“The art of presenting and serving ice-cream is sadly taken very much for granted and few appreciate the importance that proper presentation and the way of serving is the key to creating a unique and lasting experience.” This was the main message being delivered to all vendors of the renowned Italian premium ice-cream brand Antica Gelateria del Corso by Mariella Paci, an Italian ice-cream consultant.

Ms Paci was invited to Malta for a few days by Nestlé Malta for a highly interesting and informative programme of practical demonstrations on the do’s and don’ts of serving Antica Gelateria del Corso ice-cream. The demonstrations were held at various hotels, restaurants and gelaterie who sell the prestigious italian Antica Gelateria del Corso brand.

Besides a series of practical tips on how best to store and present the ice-cream at point of sales, Ms. Paci shared interesting information on the so called “spatula technique”, cone serving, cups and plate presentation and creative compositions.

Alfred Borg, Sales & Marketing Manager for the Alternative Trade Channel at Nestlé Malta Limited described how the brand has been gaining steady popularity within the local market. “These presentations were first hosted two years ago when Nestlé Malta organised a presentation entitled “La Scuola del Gelato”. Since then, appreciation towards the brand and recognition to the quality and presentation of ice-cream has increased and this has contributed towards a more sound positioning of the brand and a substantial increase in sales. This confirms that our customer base is sensitive to our product and its quality attributes,” said Mr Borg.

“Antica Gelateria del Corso is a pure reflection of the italian ice cream tradition. Moreover, our fruit-based mantecato ice creams contain no fat contents. This allows the customer to enjoy the ice-cream experience in all its totality. The excellence of ingredients, the continuous commitment to quality, and the enticing presentations are the most important factors that have constantly ensured the brand’s success as a reliable product with most consumers,” concluded Mr Borg.

Ms Paci entered the Gelateria Business in 1985 managing a Gelateria Bar at Riccione. This experience has not only enriched her skills in the preparation of innovative ice cream decorations but also helped her to gain further knowledge into consumer trends and Gelateria requirements. In 1993 she became a consultant specialising in the setting up of Gelaterias, training bar tenders and ice cream vendors all over Italy, with particular reference to innovation in ice cream presentations. She has been acting as the external consultant for Nestlé’s ice cream division, specifically for Antica Gelateria del Corso, since 1998.