Gelato Masterlass

The Gelato Class lasts about two hours, during which we will take you through the history of gelato, originally crafted at the court of Catherine de’ Medici in the Renaissance. Then, we will explain the differences between gelato and ice cream, and we will make two recipes together: a cream-based one and a fruit-based one.

Then, of course, comes the best part: tasting both recipes combined!
For the Private Gelato Class, you can choose the day and the time, reserved only for you (according to availability).

We remain at your disposal for any further information, and we hope to have you as our guest soon!

Sergio is the master ice cream maker of the “Gelateria Dondoli” (also known as Gelateria di Piazza) located in the central Piazza della Cisterna in San Gimignano, known all over the world and visited by a large number of celebrities.

His ice cream parlour is mentioned in the most important world guides and is continuously visited by national and international televisions.
Due to his experience and inclination to experiment he has created original and unusual flavours. By now his early creations have become famous: Crema di Santa Fina® (cream with saffron and pine nuts), Champelmo® (pink grapefruit and sparkling wine), Dolceamaro® (cream with aromatic herbs) and Vernaccia Sorbet enhance his already highly extensive menu.

Sergio’s creations continue to surprise us: his great inventions include very innovative and successful combinations of flavours in the world of ice cream making, like the sorbets flavoured with aromatic herbs such as Rosemary Baby® (Raspberry and Rosemary), Venere Nera® (Blackberries and Lavender), Curva Fiesole® (ricotta and bilberries), Sangue di Bue® (spicy chocolate and sour cherries), Michelle® (saffron cantuccini, Avola almonds, honey and bitter orange peel), Biske Rata® (white chocolate, pumpkin seed oil, cookies), Crema de’ Pazzi® (bitter orange peel, Grand Marnier, dark chocolate and almonds).