Lauterbacher Str. 25, 36367 Wartenberg- Ansbacher
The success of Perilli Eis is a family story. In 1986, Antonio and Sonia Perilli opened the first Perilli gelato parlour in Großenlüder. Antonio brought the recipes from his Italian family near Naples. From the very beginning, the aim was to produce the best Italian gelato. Antonio has passed this knowledge on to his sons, Massimo and Luca. Perilli is by now not only to be found in Großenlüder. The family has opened in the meantime several gelato shops around the city of Fulda and in the region. The oldest son Massimo Perilli has taken over the business and made Perilli Eis a strong brand. Gelato production is still at the heart of the company. The laboratory is therefore the centrepiece of Perilli Eis. This is where the traditional family recipes are realised. For Massimo gelato production is a craft that requires a great deal of knowledge and skill. And ultimately, the combination of old recipes, regional ingredients, craftsmanship and a passion for high-quality gelato creations is the key to Perilli Eis' success. The laboratory also focuses on the development of new gelato flavours. In 2019 Massimo won the Jury audience Award with the flavour “Summer passion” in the international competition Gelato Festival Europe, in Berlin. The family got 2021 at the Gelato Fair in Longarone the Award as best “Maestri Gelatieri”. Perilli Eis in Angersbach offers space for 100 people in a pleasant atmosphere. You can enjoy the 28 flavours of gelato on the cosy terrace, in a deckchair or in the large garden - fun for young and old. Completely renovated in 2024, it is now their most beautiful parlour. Managed by Luca Perilli and Izabela Pietruska.
Most recognisable for: Summer Passion (pinneapple, maracuja, red orange with a decoraion of pomegranate); White Mango (Mango enriched with a cream of ascarpone cheese with almod flavor and homemade cookies); Crema Italiana (zabaione with vanille cream and a decoration of cherries, caramell hazelnuts and chocolade).