Il tartufo di Domenico Penna In Pizzo

Excellent venue and service. I recommend the bergamot truffle with pomegranate cream, which tastes fabulous.

Impeccable service, super organized... well done to all the staff! Excellent ice cream and pastries.

I recommend this establishment. There is a wide selection of products and specialties. The atmosphere is great.

Excellent pastry shop in Pizzo Calabro

Worth trying, worth returning to

1. The place. The place is spotless, very spacious, tastefully decorated, welcoming, and well-lit. The spaces are separated by large windows that create internal, external, and intermediate volumes, all usable in both summer and winter. The place has ample parking, which is certainly a plus compared to other gelaterias in Naples, which are only accessible on foot, winding through the alleys and stairways of Pizzo's historic center. 2. The product range. Penna's offerings cover every taste and every need: from breakfast to after-dinner drinks, including aperitifs and pastries. Everything (or rather, almost everything) is produced in the laboratory located behind the ice cream and pastry displays and the café peninsula. Everything prepared here unequivocally demonstrates the attention to quality and freshness of what is served to customers. Regardless of my personal taste, I must say that every process strives for excellence. 3. Truffles. And now we come to truffles, which in their most authentic and artisanal form can only be tasted in the town of Pizzo. Naples' gelaterias traditionally focus on Piazza della Repubblica, the historic heart of the city. And they all produce excellent artisanal truffles. Penna has managed to break free from the restricted tourist circuit of the square, achieving the challenging feat of further elevating the level of this specialty, especially with its "Vecchia maniera." It's a classic truffle, with a melting black cherry center, which (also thanks to the expert and delicious plating) generates a total sensory experience: the colors, the aromas, the textures (the outside and inside of the gelato offer different resistance to the spoon), the combinations sublimate and transfigure our simple, basic, and in many ways banal concept of gelato. 4. Gelato. As for "classic" gelato, the selection, while not vast, is entirely centered on a diverse palette of flavors. Aside from the excellent vegan gelatos (dark chocolate and hazelnut), there are also flavored gelatos (from Sardinia, Sicily, and the Amalfi Coast), Calabrian "torrone" and "bronzi" (a type of pastry made with chocolate), Sicilian cannoli, Dubai Chocolate, and the brand new Dolce della Tradizione (traditional dessert). There's no point in attempting a detailed description, which would be woefully inadequate. For those with a sweet tooth like me, there's only one option: try them all, one after the other. I assure you, it's an exhilarating and satisfying experience. But be careful: getting carried away with Penna's gelato is child's play. 5. Service. Too often, customers forget that behind their delight lies the work, effort, worry, passion, dedication, and investment of many people. And at Penna, the people are nothing short of exquisite, starting with Domenico Penna, his wife Eleonora, and his brother Francesco Penna. I want to mention the "veterans" of table service here, because they are saints: diligent, kind, smiling, unperturbed even by the insolence of some group of patrons who mistake the place for a bivouac. I therefore take this opportunity to thank (in no particular order) Nicolas, Pasquale, Valentina, Rossella, Paola, Alessio, and Giusy. And I apologize to those I forgot to mention. Of course, I think all the chefs, pastry chefs, and gelato makers who work tirelessly in the restaurant's forges deserve an honorable mention. These new druids, with their stills and cauldrons, are the creators of the wonders that delight the palates of those who know how to appreciate good things. P.S. I would like to point out that I am not related to Penna, but simply a loyal and joyfully paying customer, won over by his product line and the courtesy with which everyone is treated.

A pastry shop, ice cream parlor, and lounge bar all in one. A truly beautiful and refined venue, where you can often hear live music. Their specialty is, of course, truffles, but the menu is truly extensive. It ranges from their signature gelato creations of all kinds, to drinks, and an aperitif with rustici and a charcuterie board. Very attentive and professional staff, excellent quality. Prices are average for the area. Recommended!

Aperitivo, gelato, and truffles are excellent, as are the granitas and mini pastries. Cocktails and refined spirits are also available. You can tell they're carefully selected for their ingredients. Unfortunately, in the summer, there's a bit of a wait if it's crowded, but it's worth it. This is a new venue, slightly outside of Pizzo.

I was invited to a graduation party at this restaurant, and it was a great experience! The location is perfect, very easy to reach from the highway, and spacious with a large outdoor space with a glass wall. Excellent service and delicious food!

Beautiful B&B, clean, comfortable, well furnished and excellently maintained by two friendly owners.