(Il Buongustaio)
www.der-feinschmecker-club.de

07-07-00

Good business Sergio Dondoli loves chocolate.

This is why, in his Gelateria di Piazza in San Gimignano, he offers 5 different types of chocolate ice-cream. His international customers who patiently queue up for the master's scoops, cannot do without this creamy and delicate Chocolate Mousse ice-cream. The best ingredients, namely fresh milk, cream and Callebault and Pernigotti icing, choice trademarks, are his recipe for success, just like his desire to experiment new flavours. For each season, Sergio Dondoli creates more than one hundred flavours: the classical ones, like vanilla, walnut and lemon and many personal creations such as the dolce amaro ice-cream (bittersweet vanilla cream with cloves, cocoa, coffee and cinnamon) and a sorbet prepared with Vernaccia, the famous regional wine. The latest creation of the "1998 Italian ice-cream vice-master" is the saffron ice-cream with pine-seeds. It's real poetry.