After the renewal of the ice cream laboratory in Pergine Valsugana which took place in 2008 at Dian s.n.c., the production an stocking system has been optimize thanks to the introduction of new technologies to further improve the quality of the product and to be able to do the orders with quickness and punctuality. The employees are further forced to undertake periodically a professional updating. Within the ice cream laboratory are realized:
There exist two varieties of ice cream: the artisanal ice cream and the industrial ice cream. To realize the first one the raw materials used are only fresh, while the second has the advantage to be cheaper yet less fine. In the true artisanal ice cream, the main ingredient is the milk, then the sugar and eventually the cream. Sometimes it is included a certain quantity of low fat milk to give a correct quantity of proteins and sodium. The artisanal ice cream can be considered healthy and good whenever, other than the use of fine products and fresh ingredients, it also has a correct balance between all its elements: cow fat, chicken egg yolk, sugars and raw milk.
When, in the ice cream laboratory in Pergine Valsugana are produced the various tastes of the ice cream, their base mixture shall be undertaken with pasteurization: this is because that particular procedure makes the product safe under a hygienic-alimentar point of view, obtaining a better link between solid components and water, giving to the ice cream a more stable structure and a more creamy texture.
The laboratory is specialized in the production of ice creams, available in a wide assortment, such as creams and fruit-scented tastes.
The laboratory Dian s.n.c. is famous for its production of big quantities of semifreddo, available in different tastes, all of them delicious.
The laboratory Don Diego prepares a lot of mono-portions of semifreddo, available in many varieties.
The truffles, typical of the patisserie from Calabria, are another of the leading products of the artisanal laboratory Don Diego.