Introducing Panettone gelato Sottozero, the name of the historic ice cream shop founded by Tito Pennestrì and now run by Maestro Vincenzo Pennestrì, Gelato Ambassador to the world and President of the Italian Gelato Makers Association, will bring innovation and quality to the Christmas season.
From signature ice cream to contemporary pastries, Sottozero confirms its identity as a cutting-edge laboratory where tradition, research, and sustainability interact in perfect balance. Each creation is made from selected raw materials, often sourced from the Calabrian region—from bergamot to dried figs, citrus fruits to Bronte pistachios—combined with noble ingredients such as Langhe hazelnuts, Tahitian vanilla, and single-origin chocolates.
Panettone Gelato: an icon of innovation
The pride of the production is Panettone Gelato, a masterpiece of sensory balance and technical expertise. The traditional leavened dough contains signature ice creams in gianduia, hazelnut, or cream flavors, an expression of Pennestrì’s mastery and know-how gained through years of experimentation in the field of gourmet ice cream.
What also makes this product unique is the innovative packaging patented by Sottozero: a four-layer thermal insulation system made of high-density polystyrene, capable of keeping the panettone at the ideal temperature for up to 6-7 hours outside the freezer, with a heat loss of just 1°C per hour. This solution allows you to enjoy the experience of artisan ice cream in any context, guaranteeing the structural integrity and optimal consistency of the product.
The experience and vision of Maestro Vincenzo Pennestrì
Following in his father’s footsteps, Vincenzo Pennestrì has transformed Sottozero into a national and international benchmark for those seeking authentic quality. His creations are based on a clear philosophy: “to combine technique with emotion, the science of gelato making with the art of taste.”
Born in Reggio Calabria, Vincenzo Pennestrì graduated from the Technical Institute for Accountants in 1990. Following in his father’s footsteps, he immediately inherited a passion for ice cream making, embarking on a career as an ice cream maker in 1992. From the outset, he trained with the greatest international masters, participating every year in SIGEP in Rimini, an essential event in the sector, where he received numerous awards.
Since 2007, he has been studying Italian and local raw materials in depth, following the entire production process: from the selection of raw products to refining and the creation of semi-finished dried fruit products. He has taken a similar approach with coffee, starting with green beans to create an exclusive roasted blend, designed to offer customers an authentic and personalized taste.
His ice cream, appreciated for its quality and authenticity, is made exclusively with natural ingredients, in keeping with Italian tradition but with the technical balance and precision of modern techniques.
His ice cream shop, Sottozero Pennestrì, is recognized as one of the best ice cream shops in Italy, included in the Guide to the Best Italian Ice Cream Shops by Gambero Rosso and mentioned by several national and international trade magazines.
Today, Vincenzo Pennestrì is President of the Italian Gelato Makers Association, Ambassador of Taste, Ambassador of Gelato in the World, Ambassador of Bergamot, Ambassador of Italian Excellence in APEI, and Gelato Artist.
A collection that tells the story of the territory
Alongside Panettone Gelato, the 2025 Christmas collection offers a range of signature leavened products—from Classic Traditional to Three Chocolates, from Calabrese to Pistachio—and a selection of Travel Desserts and Spreadable Creams that reinterpret local flavors with a modern sensory approach.
In addition to Christmas panettone, here you can discover his wonderful creations.
Each product is the result of controlled fermentation, light and highly digestible dough, and the exclusive use of fresh mountain butter and milk, symbolizing the purity of the raw ingredients and attention to every detail.
A pastry shop of art, to be savored.
