A Tuscan at heart, Sergio Dondoli learned the art of making gelato at a young age. He never ceased learning, teaching, and sweetening his San Gimignano, the entirety of Italy, and parts of the world. Starting in the hospitality industry with experiences in France and Germany, Sergio initially ventured into the world of pizza-making with Da Sergio, whose pizzeria opened in 1977. Later, his affection for gelato grew, a journey marked by numerous sacrifices, extensive studying, and a return to Italy, specifically his Tuscany.
In 1992, he opened his first gelateria in San Gimignano. He still recalls the first cup sold, an amarena flavour, priced at 1500 Italian Lire! It was arduous work, demanding sacrifices, and an enormous workload that eventually found success with foreign tourists, largely due to Sergio and his wife’s multilingual abilities.
Nestled in the centrally located Piazza della Cisterna in San Gimignano, the Gelateria di Piazza is now known as Gelateria Dondoli, renowned worldwide and frequented by numerous public figures. It’s featured in major global guides and consistently visited by national and international television networks. Sergio Dondoli, driven by experience and a passion for experimentation, has crafted original and unconventional flavours, many of which are now registered trademarks, truly unique for their fusion of unusual ingredients, forming creative combinations. An anecdote or memory accompanies each flavour; take, for instance, the Crema di Santa Fina, a saffron and pine nut cream born in 1997, reflecting the essence of his land. Then there’s the Champelmo, a blend of pink grapefruit and Vernaccia di San Gimignano sparkling wine, named the Best Gelato of 2006 by the Gambero Rosso guide. And the Dolceamaro, with its spiced orange vanilla chocolate and coffee sauce, narrates life’s phases, sometimes sweet, sometimes bitter.
Truly, there’s a story behind every gelato, behind every flavour. Sergio has a plethora of tales to share. Notably, the Gelato World Cup, now in its tenth edition: the Italian National team, of which Dondoli is a part, was the Gelateria World Champion in 2006-2007 and 2008-2009. There are stories of famous personalities frequenting his gelateria, often attending the classes he regularly holds for enthusiasts and professionals. His extensive international experiences as a consultant for new ventures include successful openings, some in progress. Paris has seen one such successful venture in the III° arrondissement, at Rue du Temple 87, collaborating with Galleria Continua, an art gallery born in Italy and expanding internationally.
He consulted for opening the first artisanal Italian gelateria in Moscow and contributed to creating Dolce Fina gelateria in Madrid, in the Salamanca neighbourhood. He embarks on numerous feasibility analysis trips, with many aspiring to have the Dondoli name associated with their gelaterias. Presently, he’s overseeing projects for opening branches under the Dondoli name in various parts of the world, including Korea, North America and Mexico, while also expanding locally with the expansion of their workshops.
The name has become an institution in the industry, carried forward by a family continuing this success: Sergio’s son, a former chef in Michelin-starred restaurants, has worked alongside his father for a decade, bringing his chef’s perspective into the gelateria, introducing significant changes and growth. Sergio makes room for the young, orchestrating all the tools in his world as a skilled conductor – with his blood family and a robust group of trusted collaborators.
He has no doubts about what a young individual entering this field truly needs. First, a gelato-making course, as gelato is chemistry and requires study. Second: seeking guidance from a professional, a master, to avoid mistakes and seek advice. Third: dedicating oneself to this business and assessing the workload it entails. Those professionally dedicated to gelato-making have little time for anything else!
He doesn’t doubt the quality of gelato either. A mere glance suffices for him; he adores tasting fruit flavours and fiordilatte because he discerns the types of raw materials used and the production quality. On this, there’s no compromise. Excellent raw materials at Gelateria Dondoli, the Master Gelataio, takes care of the rest.
Enjoy even more @ Gelateria Dondoli
Article edited by Nadia Toppino
Food, Wine & Hospitality Journalist