Excerpt from the guide
In the marvellous scenery of Piazza della Cisterna in San Gimignano, one of the most beautiful squares in the world, the specialties of this famous ice cream parlour reflect the creativeness of the "Master", an artisan par excellence. His chocolate ice cream (award-winning) is certainly excellent such as the Crema di Santa Fina® (custard with orange, saffron and pine nuts), Dolceamaro® (cream with aromatic herbs), Champelmo® (Champagne and grapefruit) and the delicious and unique must sorbets, proposed at grape harvest time. In April the "Gelateria di Piazza" organises the Cocoa Week: a selection of thirty different "crus", from various parts of the world in the form of ice cream. A member of the Italian National Ice Cream Makers Team who this year won the First prize of the Ice Cream World Championship, a highly important international event, Sergio Dondoli, the owner, is a lecturer at the Carpigiani Gelato University and holds lessons on simple and refined techniques of ice cream making. Munich, Hamburg, Berlin, Barcelona and Strasbourg are only some of his venues. He also collaborates with famous chefs of the world's gastronomy.