In one of Italy’s most beautiful piazzas, there is an intriguing gelato parlor whose fame spreads way beyond Italian shores. The shop is petite and during the summer, long queues form as people wait to get a taste of the gelato par excellence created by Sergio Dondoli, prize winning and master gelato-maker. But be assure, it is definitely worth the wait - the gelato in this little parlor is made from only genuine local produce, using traditional methods, but with a titillating touch of experimentation (Dondoli is an experienced chef who has toured the world with his trade); the chocolate gelato is a true dream, not to mention the Santa Fina crema (a creamy mix of eggs, orange, saffron and pine-nuts, created in honor of a local saint, San Gimignano). And the list goes on… yellow violet gelato made from thesesame wild flowers that cover the two towers of the village; dolce-amaro (a bittersweet creamy mix of spices and aromatic herbs), the champelmo is an absolute must (Champagne and grape-fruit), as are the San Gimignano Vernaccia sorbet, and the various gelatos made from seasonal fruit. During the season of the grape harvest Dondoli offers a special sorbet made from grape-must, then towards the end of April an entire week is dedicated to cocoa: almost thirty different chocolate mixes of Dondoli’s irresistible gelato.
RECOMMENDED GELATOS
Chocolate, Crema di Santa Fina, Saffron,
Vernaccia Sorbet.

Back to guides>