The ice cream parlor and graniteria start up in Sant ‘Agata di Militello in Sicily in 1930.

The founder Mr Rosario Calanni Billa starts his production and sale as in the parlor as through the city streets, using a refrigerated tricycle, two were the flavors of ice cream, lemon and chocolate , and obviously the famous lemon granita.

The spouses Rosario Calanni Billa jr. and his wife Agostina Rosella, following the tradition of his father Mr Rosario, founded the Bar Gelateria e Pasticceria “CAMPIDOGLIO”.

Continuing the family business and enriching it with new flavours and introducing new types of ice cream and granita (walking cones, mignon cones, ice cream cookies, tartufi, frozen desserts and cakes, cassatelle …) as well as a whipcream of extraordinary sweetness.

Furthermore, they started out the pastry bakery becoming a point of excellence with regard to the processing of almonds (Sicilian Amaretti) and ricotta cheese (Sicilian Cannoli and Cassate).

Gives its origins “BAR CAMPIDOGLIO S.a.s” .The sons Giuseppe and Sebastiano Calanni Billa, being the third generation, continue the activity handed down by their grandfather using the old recipes and processing methods.

PHILOSOPHY

Today, as in 1930, nothing has changed in the way of producing. The products are conceived just like 80 years ago, strictly handmade. It’s strategic the choice of raw materials where they use only natural products and of high quality. The ancient and traditional recipes, and then processing purely artisanal, has allowed the “CAMPIDOGLIO” to continue forward in time reaching important commercial results.

BUSINESS DEVELOPMENT DESSERTS

The great search of typical Sicilian products has led us to carry out a policy of expansion that goes beyond Sicily.
The investments are oriented towards a production always and anyhow artisanal in order to implement the fundamental characteristics that are the basis of our mission: craftsmanship and quality. The sales channel of reference is HORECA with particular attention to catering.
The products of the so-called “excellence”, aimed at a high target customer, that we sell abroad are the classic Sicilian desserts well known:

SICILIAN CASSATA AND SICILIAN CANNOLI

The processing methods are artisan and the raw material is carefully chosen not minding the supply cost but only considering the highest quality.
The ricotta cheese, purely of sheep, coming from Nebrodi Park and the Madonie Park, is always tasted before moving to the processing stage; the marzipan has the right consistency between sugar and almonds (from the province of Syracuse); the chocolate chips are of first choice as well as the candied fruit.
The product, although sweet, shows a certain balance between the ingredients, leaving a pleasant and unforgettable aftertaste.

AMARETTI OF SICILY

The commitment of our pastry chefs, the sweetness, the quality of our almonds makes us obtain as a result a unique sweet in its genre. The processing of the almond dough is made totally by hand, using Sicilian almonds, with no added colors or preservatives. The honey comes from the Nebrodi Park and is purely biological.
A perfect combination of the right consistency of the dough, a delicate aroma and where the taste of sugar is barely felt . An excellent sweet with a variety of flavours such as Sicilian pistachio, hazelnut of the Langhe, tangerine from Sicily.
This product does not contain fanine.

ICE CREAM

We produce ice cream since the 30s. Our ice cream tartufi as well as our walking mignon cones are handmade “one by one”. The dried fruit is refined by stone rollers.
Inside the truffle ice cream there’s a heart of extraordinary sweetness. A variety of flavours: ranging from pistachio of Sicily, Sicilian almond, hazelnut of Piemonte IGP “Gentile delle Langhe” to the dark chocolate of Modica & Cinnamon.