The Calamelli's family,composed of Dante and Elda,Stephen and Gloria, took over a modest bar in 1976 which had a small ice-cream maker machine that could produce only three types of ice cream.
The passion for the ice cream convinced my father Dante to avail himself of the help of very skillful ice cream maker men (called "gelatieri" in italian) to learn this beautiful work,so that within a few years,in the eighties,the bar became one of the most popular of the city.
In the nineties we lent the management of ice cream to four of our trusted employees who have kept it till few years ago when, me, Massimo, the youngest son of Dante, with my collaborator Claudia, took the administration.
At the age of 14 i started working in the gelateria(ice cream shop) as a helper, because i was still a kid and the "gelatieri" at that time made me do all the humble works.In recent years I tried to improve, along with Claudia, my knowledge and my skills and i frequented many professional courses from different schools,aware that in our job as in our life, there's always something to learn and we must not stop stop in our little world. In this way I could hear so many colleagues and teachers who have always proved their professionalism, from which i could learn a lot.
We believe that in our job the choice of raw materials and semi-finished products is essential.
To win the challenge with the ice cream industry ( increasing quality, with a budget that is too low for artisans like me, with an extensive distribution network, etc..) we can't improvise, we have to choose high quality products and put our best effort in it,even if the cost of them is almost doubled.
Then we have to follow carefully all the stages of production also because we have to think about the H.A.C.C.P. (Hazard Analysis and Critical Control Points): purchase doses, pasteurization, whisk and when the ice cream comes to be sold, we must be very polite toward who choose us.
For the relation of trust that we can create with our customer is one of those thing that the great distribution is unable to fight, if we are great in what we do.As for the raw materials we use milk, cream, pure pistachio nut I.G.P, roasted hazelnuts I.G.P. and high quality eggs.
We use cocoa powder chose between different producers to get the quality we need and want.
Our mixtures have to rest 6-8 hours before we sell them.
We test many semi-finished materials and we choose those that we feel are the best and we consider their cost only after their quality. We usually use season fruit and vegetable, and in summer you can find sorbet like: a.c.e. (lemon,oranges and carrots all blended by us), kiwi melon,pink grapefruit and so on.
Our Laboratory includesFor the fruit we don't use softener or reinforcing paste, but only water,self-made sugar syrup,pulp and as a thickener, the guar(vegetable).
Claudia, very fine cake decorator (the creativity of women!!!). Mattia, newcomer from Sardinia. And finally me, the one who prepares the bases of the preparation for the fruit sorbets and along with Claudia,of the organization of the job.
We have 3 showcases, where we propose to customers over 30 types of ice cream cakes and semifreddo. For who is intolerant to cow's milk, we propose 4 flavors prepared with soy milk, as well as all our fruit sorbets, totally without milk.
For those who prefer a more soft ice cream, we offer some flavors so-called "hot", almost impalpable, really delicate. The other 30 flavors are those considered creamy and traditional, including traditional cream(called "crema and made by eggs), bitter and white chocolate,the zabaione (5th place at SIGEP 2002), the hazelnut, the pistachio, whipped mascarpone and so on. For each season we do a lots of season fruit flavors and we are going to add some new flavors, more creamy, without leaving our decision of making an ice cream that has to be simple to see(without topping or mixed with different sauces) and refined to taste.
Our tasty frappe(milkshakes) are also very appreciated,prepared with skimmed milk and a lot of ice cream. An alternative to fresh you up is to get one of our amazing Sicilian granite
Versione Italiana