Vincenzo Pennestrì is above all a gelato chef. He has been since 1992.

My father never told me: “Do this job”. Nor did he ever force me. It all started with a training course in Carpigiani. I had graduated high school, and I had finished my military service. I was looking for my path. From that first class of recipe balancing, I realized I was interested in becoming a gelato chef. The teacher was Angelo Grasso, who made me discover my love for this profession. I started experimenting by myself as my father observed from a distance, not imposing his bases or his recipes on me. He let me walk with my own two legs. And it was this, in my opinion, the secret of my achievements.

My intuition was to start making gelato that was “tempting” and attractive. I immediately differentiated myself with decorated and well-designed display cases with a maximum attention to details, making it clear that gelato was not flat and lifeless, but that it could take on its own personality. By always creating new developments, which attracted customers, work increased and together with the work so did interest in artisanal gelato in general.

My error is above all my biggest flaw, which is being impulsive. I tend to make mistakes due to being impulsive. If I had sometimes took the time to think a little bit more, maybe the mistakes would not have been made.

For me, this “cold dessert” represents perfection. I am very, very demanding when it comes to gelato. I am self-critical because every day I observe and taste my product to see if there are any defects, and many times I find them and try to fix them. Also, gelato represents my life.

I have two shops along the seafront of Reggio Calabria, each with different characteristics. One is the historic gelato shop, where I started working in 1992. The other is Villa Genoese Zerbi. I decided not to expand further because I am very meticulous, and I want to have control over my product. Therefore, I abandoned a budding project to open gelato shops in Calabrian shopping centres.

I consider the management of Villa Genoese Zerbi, which started in 2023, perhaps the largest operation in my story as an entrepreneur. The location with its settings requires an articulated gastronomic offering. From coffee, pastry and gelato, we have moved on to include foodservice. This year, we added the pizzeria, thus creating the typically Italian combination of pizza and gelato. At the Villa, we also organize all kinds of events, such as weddings, baptisms, private and company parties, so the commitment is considerable. There is a world of difference between gelato shops and restaurants. I decided to get back in the game and I studied how to best organize the culinary and confectionery offer.

At my establishment, we prepare bases and semi-finished products by carefully selecting raw materials such as milk, hazelnuts, pistachios, almonds, peanuts and coffee. Regarding the coffee, a special blend has been created. Starting with the beans that are still green, we realize our own blend of roasted coffee to offer customers a personalized flavour.

Processing has changed a lot because raw materials have evolved. Our bases have changed thanks to the use of special fibres and the reduction of sugar content to create quality gelato that respect the health needs requested by clients.

Since I have been President, we have rebuilt the association. Many gelato chefs have joined us, and the group has grown exponentially. I have to thank the Pica family who gave me this role, and above all, while having me as president, I feel the trust and pleasure from the family that created the Italian Gelato Chefs Association, first from the founder Alberto; then from his wife Maria, who loved calling me President because, for her, it was like still calling her beloved husband; finally now from their son Claudio, who has full confidence in all of my activities. Intense work has been done to involve professional gelato chefs and to create a team spirit.

It’s not easy, but it’s fascinating. Seeing the participation of gelato chefs at the Italian Gelato Cup, seeing their commitment to making a good impression at the competition, is truly a source of pride for me. The Italian Gelato Cup, now in its fourth edition, is the most important event of the association.

We want to strengthen what we are carrying out in which we believe so much.

I consider this collaboration the best work of my diplomacy. In the past, the parties were very distance, but then, thanks to a dialogue between me and the president of Artglace, Domenico Belmonte, we were able to reach a compromise and develop activities together. This was demonstrated by the event held on the occasion of the Gelato Day and the Jubilee last March.

I have been developing gastronomic gelato recipes for about fifteen years now. There are various flavours that can be made and enjoyed in combination with dishes. For example, gastronomic gelato with cheeses such as gorgonzola and parmigiano come to mind. The preparation of such flavours requires different balancing techniques and research for flavour combinations. Villa Genoese Zerbi is the perfect context for creating tasting itineraries, from appetizers to desserts, as I have done in collaboration with Michelin-starred chefs, revealing the potential of gastronomic gelato.

I joined three years ago because it is a network of professionals, which gives me the opportunity to meet and be in touch with people that love gelato just as much as I do. Along with this opportunity, you also have visibility. Joining a company like Agrimontana, which supports the “Gelato Artists”, means being part of excellence.

I like traditional Italian pastry with the addition of some inspirations from French pastry. In the display cases in my shops, you can find both realities, that is a display case with single portions of specialties from both Northern and Southern Italy, and another display case with macarons. In addition, there is a display case dedicated to croissants, which today are consumed throughout the entire day, not just at breakfast.

I live my presence in Apei with great responsibility because being part of a group created by the maestro Iginio Massari for me, beyond being an opportunity, it is also an honour that requires the maximum of my knowledge. I was asked to be involved by Massari at the beginning of 2022. I still remember my emotions when I received the email that invited me to be part of the group. I participate in the technical and public seminars that the association organizes every year and thus bringing with me my contribution.