Customer Requests Drives Gelista Launch of Classic Pistachio

Legendary South Australian gelato artisans Gelista have launched a Pistachio gelato in their 570mL take-home jars in response to requests from its customers for this traditional flavour.

A much loved flavour in food service gelato

Gelista has produced pistachio gelato for many years to service the restaurant and cafe market. With Gelista making over 60 flavours for this in-venue consumption market, they have received a steady stream of requests for all sorts of different flavours from this range to enter the 570mL take home range.

Pistachio was always amongst the top flavours requested, but when it appeared in a specialty multi pack for a large supermarket warehouse, requests for pistachio in the 570mL take home range became so numerous, they were impossible to ignore.

“We have a reputation for being quite an innovative producer with many unique or leading flavours”, says Peter Cox, Managing Director and founder of Gelista. “Yet we also have a reputation for exceptional quality that comes from the ingredients we select. I have no doubt that our Pistachio has established a quality reputation with our customers for exactly this reason.”

Gelista was the first brand in Australia to launch ice cream in a see-through jar following a major packaging upgrade in late 2015. New visual identity and packaging was accompanied by new innovative flavours at the time. Ricotta, Fig & Honey and Blood Orange & Dark Chocolate were both considered highly innovative at the time.

The Ricotta, Fig & Honey product clearly demonstrated Gelista’s exceptional approach to using premium ingredients with the honey coming exclusively from Kangaroo Island, the figs from a single valley in the Adelaide hills and ricotta from a producer with herd balanced family farms supplying the milk from the fertile Fleurieu Peninsula. Selecting such high quality ingredients from very distinct suppliers and locations, meant that flavour profiles were distinctive, reflecting terroir of the ingredients. Blood Orange & Dark Chocolate was also seen as innovative, being the first commercially produced and nationally distributed sherbet in Australia. A sherbet is difficult to produce, requiring expert artisan skills. The fruit juice chemically reacts with the dairy milk to give a tingling mouthfeel sensation when consumed. This product continues to be the only product of its type available nationally in Australia.

The range of exotic flavours from Gelista was critical in encouraging consumers to try the brand in the early days but as time went on, and people understood the quality of the product, traditional flavours like vanilla and classic chocolate have grown substantially to lead in popularity.

In light of this, there is little wonder why pistachio, one of the great traditional flavours of gelato, has become so demanded by customers.

“I am really happy with this product and think the team has done an excellent job bringing it to market”, say Peter Cox. “Again, the quality of the end product is dependent on the fantastic ingredients we have being able to source. I personally met with our pistachio supplier. They carefully select pure pistachios that they roast and grind to our specification. This forms the basis of our gelato flavour, but we also add pistachio pieces to make this gelato all the more indulgent.”

The new Gelista Pistachio 570mL take home jars will start appearing on the shelves of quality food supermarkets through September. If you can't wait for stocks to arrive at your store, you will be able to try Gelista Pistachio on their stand at the Royal Adelaide Show.