Chocolate gelato, Amedei, Sergio Dondoli, homemade gelato | GELATERIA DI PIAZZA San Gimignano Tuscany

Sergio's chocolate ice creams are meeting enormous success with the public both in Italy and abroad and have received many awards over the years.
This ingredient is enjoying a highly popular, irrepressible success worldwide and this is why Sergio wants to offer his customers the possibility to discover the distinctiveness and variety of this noble ingredient through ice cream, too.
Indeed, he proposes the best Cocoa Varieties turned into ice cream, including the prestigious Amedei, which has won the Oscar for being the best chocolate in the world since 2005 until now.
In addition, during the first week of April he organises the Cocoa Week.

Amedei Chuao

OUR CHOCOLATE ICE CREAMS AND THEIR COMPOSITION: :	CHOCOLATE: WHITE OCUMARE, VANILLA, 7 PEPPERS, AMARETTO, AMEDEI CHUAO, TUSCAN AMEDEI, AMEDEI 9, ANISE, ARABIC, AURUM, BALSAMIC, ORANGE AND SAFFRON, WHITE, ORANGE WHITE, BAILEYS, LIQUORICE AND WHITE, WHITE AND PISTACHIO, WHITE AND SAFFRON, WHITE, BOMBAY, COFFEE, CINNAMON, COGNAC, DARK AND GRAPPA, DARK, PASSION FRUIT, GORGONZOLA, GRAPPA, JAMAICA, JAVA, RASPBERRIES, MADAGASCAR, TANGERINE, MINT, OCUMARE, PINK PEPPER, SICHUAN PEPPER, CHILLI PEPPER, PEAR, RUM, TEA AND MEDITERRANEAN FLAVOURS, TEA AND ALMONDS, TEA AND WILD BERRIES, TEA, COCONUT, CHOCOLATE, GINGER CHOCOLATE, NUTTY HAZELNUT, ORANGE CHOCOLATE, OXBLOOD, GRAND MARNIER.
INGREDIENTS: MILK, CREAM, WATER, COCOA POWDER, VARIOUS TOPPINGS OF SINGLE ORIGIN (CRU) from CENTRAL AMERICA , SOUTH AMERICA, MADAGASCAR, EGG YOLK, PECTINS (IF PRESENT IN THE TOPPINGS), VANILLA BOURBON, DRIED SKIMMED MILK, MILK PROTEINS.
EMULSIFIERS: SOYA LECITHIN, FATTY ACID MONO-DIGLYCERIDES.
SUGARS: SACCHAROSE, DEXTROSE, GLUCOSE SYRUP, INVERTED SUGAR.
THICKENERS:: CAROB GUM Carob gum is derived from carob beans, which contain substances called galactomannans (thickener,gelatinising agent). It has been known ever since the days of Ancient Egypt when it was used to glue mummy bandages. GUAR SEED FLOUR Guar seed flour is obtained from the bean and is used as a thickener/gelatinising agent. Origin: Central America and the Middle East; it started being used in the Forties to make up for the lack of carob seeds. SODIUM ALGINATE Alginate is extracted from brown seaweed, mainly from rocky sea beds in the US, UK and France. This type of seaweed was highly appreciated by the Romans due to its cosmetic and medicinal properties. CARRAGEENANS Carrageenans derive from red seaweed that is widespread in Europe and in the United States. Their properties have been known ever since the Romans who discovered them thanks to the natives who lived in present-day Ireland. They were mainly used for gelatinising milk to be able to keep it longer.