Sergio Dondoli has every reason to be happy with people lining up for his world-famous gelato.
ITALY, — Welcome to a new day in Tuscany. If you walk by a certain shop in San Gimignano, you will hear laughter.
Sergio Dondoli has every reason to be happy. People are lining up to get in his store. Sergio created the most famous gelato in 2024.
“Gelato to me is everything,” said Sergio Dondoli.
People come from far away to try it.
“I got hazelnut chunk and espresso,” said Joseph Tomashek, from Charlotte, North Carolina.
“Best gelato I’ve had. And I’ve tasted a few,” said Kristin Woolard.
Dondoli spends time outside his store chatting with hungry customers.
Dondoli was 7 years old when he tasted gelato for the first time.
“It was like a shock when I tried the first gelato. I was very curious because it’s cold but even sweet. So, happiness,” said Dondoli. “This is the first memory. And then, it was my job.”
The 72-year-old “Gelato King” is passionate about this iconic Italian dessert.
“If you have a passion, you don’t look at the hour. Come on. How long am I working? No. You want to just have happiness all day. And, when you come back at home you will be happy because you’ve done what you really love,” said Dondoli.
His enthusiasm for gelato extends into the kitchen. Dondoli’s world-famous gelato features a variety of flavors.
“I got the saffron and pine nuts,” said Sarah Burnash, also from Charlotte, North Carolina.
What makes his gelato unique?
“Organic ingredients. Nobody has done this in the past,” said Dondoli.
Dondoli buys milk powder from the Normandy coast of France.
“The grass goes to the sea and the cows eat this grass. They produce a special milk. Because this grass is salting, it tastes better,” said Dondoli.
He adds sugar, salt and a little cream.
Dondoli reveals the key ingredient for his award-winning gelato.
“I use raw milk. I mean, 30 years ago, come on. Nobody was talking about that. But this began to make the difference,” said Dondoli. “The better you have the milk, the better you have the result. That’s it. Very easy. And, we have a wonderful, the best milk in Tuscany. We are so happy to have this.”
Dondoli says a Tuscan farm is the perfect place to find it.
“I have to make milk, you know. And, I’m not the best professional for this,” said Dondoli.
But on this sprawling hill, you will find the “Gelato King” trying to squeeze out every drop as he milks the cow.
Sixty percent of his gelato contains milk. Once it’s all mixed together, it is pasteurized. The finished product comes out of a machine.
“Before we sell the gelato, we always have to try if it’s good or not,” said Dondoli. “My cows have been working very well.”
Dondoli has a special way of serving gelato.
“Gelato is like a wonderful woman. You have to be tender and then give caress,” said Dondoli.
Travel anywhere in Italy and you will see the signs. Gelato shops are always popular. But if you’re looking for the gold standard, travel to San Gimignano.
“Come on. The people, they come. They know when they are in Tuscany. Many people say we have to go to San Gimignano. We have to taste gelato. Come on. I’m so proud,” said Dondoli.
Listen for the laugh and look for the line.
“Yes, we are quite popular,” said Dondoli.
That’s when you’ll know that you’ve found it.
Sergio Dondoli’s world famous gelato!