<\/p>\n\n\n\n
The\nculinary tradition of Pizzo, Calabria, became well known in 1940 thanks to the\ngelato production.<\/p>\n\n\n\n
Soon de\nGelato di Pizzo became a symbol of the city, which was in turn renamed as \u201cthe\nCity of Gelato\u201d.<\/p>\n\n\n\n
Where kids\nenjoyed the ice one of them, Pippo Callipo, dreamed one day of being able to\nproduce those ice creams. This dream to spread that unique and expensive\nflavour all over the world became reality in 2008,with the birth of Gelataria\nCallipo. <\/p>\n\n\n\n
All the\nproducts are made of high quality fresh milk. When possible they buy\ningredients from local producers or find the best ingredients in the country of\norigin: Hazelnuts from Piedmont, vanilla from Madagascar, Coconut from Sri\nLanka, lemon and marsala wine from Sicily.<\/p>\n\n\n\n
All their\nice creams are free from:<\/p>\n\n\n\n
Callipo has several research and\ndevelopment laboratories, equipped with sophisticated tools and expert\npersonnel, allowing them to constantly ,monitor and improve the products.<\/p>\n\n\n\n
To better respond to a flexible\nmarket such as that as ice cream, we have a research and development team\nspecialized in the study of national and international market trends.<\/p>\n\n\n\n
Furthermore our team is able to\nsatisfy the customer with requests for customized products.<\/p>\n\n\n\n
More\ninformation on www.gelateriacallipo.com<\/p>\n\n\n\n
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The culinary tradition of Pizzo, Calabria, became well known in 1940 thanks to the gelato production. Soon de Gelato di Pizzo became a symbol of the city, which was in turn renamed as \u201cthe City of Gelato\u201d. Where kids enjoyed the ice one of them, Pippo Callipo, dreamed one day of being able to produce those ice creams. This dream to spread that unique and expensive flavour all over the world became reality in 2008,with the birth of Gelataria Callipo. All the products are made of high quality fresh milk. When possible they buy ingredients from local producers or find…<\/p>\n","category_list":"Producers<\/a>","author_info":{"name":"Ikas","url":"https:\/\/www.ikas.biz\/en\/author\/ikas\/"},"comments_num":"0 comments","featured_image_urls_v2":{"full":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/Callipo-group.jpg",357,183,false],"thumbnail":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/Callipo-group-150x150.jpg",150,150,true],"medium":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/Callipo-group-300x154.jpg",300,154,true],"medium_large":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/Callipo-group.jpg",357,183,false],"large":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/Callipo-group.jpg",357,183,false],"1536x1536":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/Callipo-group.jpg",357,183,false],"2048x2048":["https:\/\/www.ikas.biz\/wp-content\/uploads\/2016\/04\/Callipo-group.jpg",357,183,false]},"post_excerpt_stackable_v2":" The culinary tradition of Pizzo, Calabria, became well known in 1940 thanks to the gelato production. Soon de Gelato di Pizzo became a symbol of the city, which was in turn renamed as \u201cthe City of Gelato\u201d. Where kids enjoyed the ice one of them, Pippo Callipo, dreamed one day of being able to produce those ice creams. This dream to spread that unique and expensive flavour all over the world became reality in 2008,with the birth of Gelataria Callipo. All the products are made of high quality fresh milk. When possible they buy ingredients from local producers or find…<\/p>\n","category_list_v2":"Producers<\/a>","author_info_v2":{"name":"Ikas","url":"https:\/\/www.ikas.biz\/en\/author\/ikas\/"},"comments_num_v2":"0 comments","_links":{"self":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts\/526"}],"collection":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/comments?post=526"}],"version-history":[{"count":4,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts\/526\/revisions"}],"predecessor-version":[{"id":553,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/posts\/526\/revisions\/553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/media\/219"}],"wp:attachment":[{"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/media?parent=526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/categories?post=526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ikas.biz\/en\/wp-json\/wp\/v2\/tags?post=526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}