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Rimini, February 2005.
During the week of the Gelato Fair in Rimini, an international event, the “Serving Gelato” competition was held. Teams composed of cooks, sommeliers and gelato-makers presented three courses, each with gelato as its base. The Italian team, lead by Mauro Petrini, gelato-maker Sergio Dondoli and Executive Chef Luca Landi, presented a gelato soufflé and a composition of crushed ice with crayfish, artichokes and parmesan, followed by tagliolini neri with clams (fresh homemade pasta, colored with sepia and cut very finely) on a bed of finely sliced sturgeon and topped with whey cheese and pine-nuts, then finally a fondue of dark chocolate drizzled over almonds and gelato made from a sweet syrupy wine originating from the island of Pantelleria. The team was awarded first prize. Once again Sergio proved that his gelato is an absolute winner.