Crafting exceptional gelato in the heart of San Gimignano
The Gelateria Founded by Sergio Dondoli in 1992 in the historic Piazza della Cisterna in San Gimignano, Gelateria Dondoli is mentioned in the leading global guides and frequented by numerous public figures. Its renowned quality and Sergio’s creativity consistently attract the attention of both national and international television. Sergio’s famous creations enrich the extensive menu, making Gelateria Dondoli a reference point in the world of artisanal gelato. In 2022, on the thirtieth anniversary of its opening, a corner was inaugurated inside the Galleria Continua in Paris, and in 2023, the third gelateria was opened in Poggibonsi.
Gelato with Selected Ingredients The gelato is made with top-quality ingredients, carefully selected with attention to local products, such as San Gimignano DOP Saffron, Vinsanto, Vernaccia, and Vernaccia di San Gimignano DOCG Spumante. A distinctive feature is the use of biodynamic milk from cows at the Camporbiano Farm, adopted by the gelateria and fed only with farm- grown forage. Among other excellent ingredients are “Tonda Gentile” hazelnuts from Langhe, Bronte pistachios, Avola almonds, Pisa pine nuts, and Carmignano figs.
The Master Gelato Maker: Sergio Dondoli Sergio Dondoli, master gelato maker at Gelateria Dondoli, has developed extensive culinary knowledge both as a restaurateur and as a gelato maker. This, combined with his passion for experimentation, has allowed him to create original and unusual flavors. He participated in the Gelato World Cup as a member of the Italian team, which won the 2006/07 and 2008/09 editions. Furthermore, he took part in “Identità Golose,” a prestigious gastronomic event, as a member of the “Creatività Gelate” group, presenting innovations in the field of gastronomic gelato. In 2016, he received the MAM (Master of Art and Craft) award, becoming the only gelato master to obtain this prestigious recognition. Sergio regularly participates in numerous industry events and is a member of the Gelato World Cup organization, serving as a competition judge.
The Creations Sergio is a master at creating innovative flavor combinations in the world of gelato. Some of his most original creations include herb-scented sorbets such as: Crema di Santa Fina® (saffron and pine nut cream), Champelmo® (pink grapefruit and spumante), Dolceamaro® (aromatic herb cream), Vernaccia Sorbet, Rosemary Baby® (raspberry and rosemary sorbet), and Venere Nera® (blackberries and lavender). Other unique combinations include Gorgonzola and Walnuts, Curva Fiesole® (ricotta and blueberries), Sangue di Bue® (spicy chocolate and sour cherries), Michelle® (cantucci, almonds, honey, and orange zest), Biske Rata® (white chocolate, pumpkin seed oil, biscuits), and Crema de’ Pazzi® (bitter orange zest, Grand Marnier, dark chocolate, and almonds).
Gelato Courses and Gelato Classes Sergio shares his knowledge through gelato courses around the world. During the Gelato Classes at the Gelateria’s showroom in San Gimignano, he tells the story of gelato, which originated at the court of Catherine de’ Medici, and explains the difference between artisanal gelato and ice cream. The students then prepare two recipes, one cream-based and one fruit-based, concluding with the most anticipated part: the final tasting.
