Ideal ice-cream presentation

"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 that sell the prestigious brand.

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

Alfred Borg, sales and marketing manager for the Alternative Trade Channel at Nestlé Malta Limited, described how the brand had been gaining steady popularity within the local market. "These presentations were first hosted two years ago when Nestlé Malta organised a presentation titled La Scuola del Gelato1. Since then, appreciation towards the brand and recognition of 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," said Mr Borg.

Ms Paci entered the Gelateria business in 1985, managing a gelateria at Riccione.

This experience not only enriched her skills in the preparation of innovative ice cream decorations but also helped her gain further knowledge into consumer trends and gelateria requirements.

In 1993 she became a consultant specialising in the setting up of gelaterie, 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.