Trade & Investment Agency

Gelateria Enrico was born in Pizzo Calabro
from the passion of the master ice cream maker Enrico
Pen for ice cream.
It is 1979 when Enrico, after having matured
numerous experiences, as a collaborator
for important ice cream bars in the area
national team, he decides to write his own
history by creating, together with his wife Concetta
Esposito, an ice cream shop that brought his own
his name. Sure he wants to offer his customers
not only gastronomic specialties, but
a real taste experience in one place
comfortable and welcoming, Enrico chooses for
his ice cream parlor la Marinella di Pizzo, one
area away from the historic center, neighborhood
peripheral for most, a gamble for many, the
perfect place to give vent to creativity
for a daredevil like him.
Thus begins a story made of passion and
dedication, a family history, which he has
brought the Gelateria Enrico, in a few years,
to become a point of reference, not only
for Calabrians, but also for many tourists in
looking for typical products of excellence.
At first the production only concerns
ice creams and desserts for your business
(with a proposal of over 40 flavors), but well
soon the offer is extended to restaurateurs,
that enthusiastic about the products, they start to
buy homemade ice cream specialties
to replace the industrial one.
The soul of Gelateria Enrico is the famous
Truffle of Pizzo®. Not a simple ice cream,
but a "hard but soft" spherical shape,
imperfetta, served on the plate. Half ice cream
hazelnut and half with chocolate inside
a tender heart of dark chocolate, all covered
from cocoa powder, which gives it, in fact,
the appearance of a black truffle. A product that
Enrico, over the years, has reinvented with
new taste combinations to offer one
wide choice of hard but tender, all united
from the uniqueness of its original recipe that
allows tastes to embrace without merging,
keeping its flavor distinct.
Today the ice cream parlor - led by the children, Maria
Francesca, Rossana and Domenico F. - is
a company recognized and appreciated in
all over the world, the first in Italy to distribute
the famous Tartufo di Pizzo® in the canal
HO.RE.CA., with an organized distribution
on a national and international scale. The selection of the best raw materials is the
fundamental rule of Gelateria Enrico. Yup
they carefully choose the individual ingredients, however
offer good products every day, not only in
taste, but also from a nutritional point of view. There
vocation for quality also passes through
selection of farmers and partners - often
of the Calabrian territory - trustworthy and passionate from whom
Gelateria Enrico buys fresh whole milk, la
fresh cream, fresh eggs from hens reared a
earth, sugar and fruit. The pursuit of excellence
it never stops: you constantly work on
recipes, expanding the range of products without
gluten and creating a selection of ice cream flavors a
rice or soy milk based (to date they are over
75% Gelateria Enrico products suitable for
celiac subjects). But the real secret of goodness
of all the artisan specialties produced in
company is the passion that drives us to create recipes
harmonious, balanced and tasty, without losing
given the tradition. By purchasing a product a
Gelateria Enrico brand chooses a story
family, a genuine story of quality, taste
and nature.