The No.1 Original Sicilian Gelato in Italy

Sicilian Gelato
The No.1 Original in Italy

Is all gelato the same?

Today, Italian gelato is considered more or less all the same, and, apart from rare cases, this is generally true. Unfortunately, in many Italian gelaterias, the figure of the master craftsman and the “secrets” in the processes and raw materials have almost disappeared. The easiest solution adopted in many cases is therefore to use ready-made products from industries and multinationals — easy to use and cheaper. It’s a bit like the difference between broth made with seasonal vegetables and proper cooking times, and broth made with stock cubes.

For this reason, sometimes when you enter a gelateria and taste 2 or 3 different flavors, they all actually taste the same, because they’re all made the same way! Yet it wasn’t always like this. An authoritative historical research traces sorbetto back to the late 1600s in Sicily, when it was still called Jazzetti or Carapegna, and it was a mixture of water, unrefined sugar, and fresh fruits, used more in medical fields than as a dessert. Later came Procopio Cutò, also Sicilian, who made famous worldwide his gelato cream made with milk and eggs.

The Original Sicilian Gelato

Exactly, Gelato was born in Sicily. And its tradition continues in Sicily thanks to many master artisans who, like Don Peppinu, have stayed true to those philosophies and to the respect for fresh and selected ingredients. At Don Peppinu, no magic powders or premade mixes have ever been used, only the best raw materials.

Ingredients, yes, but also the recipes that come from the Sicilian way of experiencing food: if a dish doesn’t have the utmost flavor and the highest exaltation of tastes, in Sicily we don’t want it! From first courses to dessert, every dish in Sicily must not only be good but unforgettable.

And so is Don Peppinu’s gelato: creamy because it uses less milk and more cream, flavorful because the main ingredients are dosed at double the amount. It’s true, it costs us much more to make such a rich gelato, but you know, Sicilians have never been great entrepreneurs — maybe that’s why we are excellent pastry chefs!

The History and the Awards

Exactly, we are not entrepreneurs, we are gelato makers with a long tradition. We were born into the world of gelato, and before us, our father was too. We have been making gelato since 1960 when our grandfather, Don Peppinu, a true pioneer, created the oldest cone factory in Sicily. Thanks to the union of our history and our land, today our gelato is so special that it has been awarded multiple times at international events:

1st place

Best Nivarata Chocolate Granita

2nd place

Best Almond Gelato Nivarata

Most Iconic Gelato in the World – Brontessa

3rd place

Best Liccumìa Sherbeth Ice Cream

1st place

Gelato Amùricana Territory Sherbeth

Two Cones – Gelaterie d’Italia

Record with 20,000 Granitas Sold – Expo Milan 2015

Our Quality

From pistachios to Etna wild strawberries, to organic citrus fruits from Syracuse, through Modica chocolate, Avola almonds, and finishing with Agrigento ricotta and Palermo cannoli. A fully Sicilian “agri-history” tour that will make your mouth water. We have chosen the path of excellence. This has been possible thanks to the territory where we were born, where it is easy to find fruits of incredible quality and milk from free-range grazing cows, but above all thanks to the continuous research and development work we carry out.

Today, thanks to our laboratory in Modica, the Marzapani Laboratory, we are the only company in the world capable of covering every step of the production and sale chain of the Original Sicilian Gelato: from sugar selection, to recipe balancing, up to baking the waffles in our ovens it’s all our own craft!