Sergio Dondoli studied hospitality in
Montecatini Terme (Pistoia, Italy). His enthusiasm and passion for
craftsmanship led him to spend 18 years of his life travelling around
Europe, an experience that would bring him to acquire great insight
into the culinary and gourmet arts as a restaurateur and ice cream
Gastronomy and Wine Ice Cream
In 1992 he opened the world-renowned and celebrated Gelateria di Piazza in Piazza della Cisterna, the central square of San Gimignano. The ice cream parlour is mentioned in the world's leading tour guides and visited continuously by national and international television crews.
Building on his experience and flair for innovation, he has created original, surprising flavours that have become famous and have even been registered as trademarks, such as Crema di Santa Fina (orange-flavoured cream with San Gimignano saffron and pine nuts) and Dolceamaro (vanilla-flavoured cream infused with spices, with crushed hazelnuts and chocolate sauce with Aurum). A great inventor of successful and innovative new flavours and an expert in new blends, Dondoli’s ice cream is made from carefully selected high-quality ingredients, focused on local specialities from Tuscany and other Italian regions.
He has participated in numerous industry events and is a member of the Italian team that has won two Ice Cream World Championships. In recent years he has attained a string of successes in major national and international ice cream competitions, winning the prestigious Ice Cream World Cup in 2006/2007 and 2008/2009 with the Italian team.
Awards and Honours
- Dal 1993 al 1996
Premio Colosseum, Roma.
- Dal 1993 al 1996
Italian Champion 1998, Venice.
- 2006/2007 e 2008/2009
Ice Cream World Cup, won with the Italian team.
Exhibitor at Identità Golose Milan–International Chef Congress, as part of the Creatività Gelate group.