Il tartufo di Domenico Penna In Pizzo

A beautiful place to have an aperitif or enjoy an excellent truffle.

Great ice cream for a good price, they also had good looking desserts that made our mouths water. The staff was nice and understood English. They also offer dairy free ice cream.

Exceptional truffles, varied flavors, huge menu. It's a shame about the lactose-free option; they only offer one type of classic truffle and two flavors of gelato. They could do better. (The caramel flavor is pictured, which contains lactose and gluten.)

Versatility and Talent: the Penna Experience. ​From artisanal breakfasts to after-dinner drinks, Penna demonstrates rare versatility. During the day, it's a haven of sweet treats, offering refined pastries and creamy gelato; by night, it transforms into a vibrant lounge bar. Weekends are a must: the music selection is varied and high-quality, perfect for pairing with their fantastic cocktails, carefully crafted by the bartenders. It's the place where fine drinks meet live entertainment, attracting a large crowd of young people. A perfect blend of flavors and fun.

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.