You haven’t tasted Gelato until you’ve had it in Italy. I don’t know why, but it is more creamy and delicious there than anywhere else. It is what I like to call cream-puffy. Early in the day you walk by the shops and you will see towers of freshly made Gelato. Depending on what part of Italy you are visiting, you will find different specialty flavors. Nutella is a very popular flavor used in Rome, and it is delicious! For enjoying your Gelato with the best view, I suggest having some in St. Marks Square in Venice or at the Trevi Fountain in Rome.
But if you want to taste the World’s Best Gelato, you’re going to have to visit San Gimignano in Tuscany! San Gimignano is an untouched gem – really medieval (but beautiful) town on a hill top in Tuscany. When you arrive in San Gimignano it’s literally as if you stepped into a town that time forgot – there’s nothing modern about it, which is what makes it so charming!
Sergio Dondoli (remember this name) is the Master Gelato Maker of Pluripremiata Gelateria in Piazza della Cisterna, San Gimignano, who for five years running (2005 to 2009) has won the Oscar in London for BEST Chocolate in the World, and who is also the member of the Italian Team that won the last two editions of the Ice Cream World Championship. What makes this gelato the best, is Mr. Dondolli’s fearless inclination to experiment with unusual flavors such as his famous “Crema Di Santa Fina”, which is cream with Saffron & pine nuts or “Champelmo,” with pink grapefruit & sparkling wine. How about his sorbets flavored with Raspberry & Rosemary, Blackberries & Lavender, Gorgonzola Cheese & Walnuts, CURVA FIESOLE (ricotta & bilberries), the list goes on and on. You will not believe your palettes. He has not entered the competition since 2009, so it’s very possible he would have won even more recognition.
We sampled 6 flavors while we were there. I had to try the Nutella Cream because I fell in love with Nutella our first day in Rome. For the rest of the flavors, we went with the specialty ones that can only be found at this Gelateria. The Crema di Santa Fina was an orange cream make with saffron and pine nuts – both found in Tuscany. Not my favorite, but my wife loved it. Next was the Champelo, which was pink grapefruit mixed with the local sparkling wine, Vernaccia. I thought the grapefruit would be overpowering, but it was light and refreshing. Only available seasonally, is the Curva Fiesole. It is made when the bilberries are at the right degree of ripeness. The berries are blended with sheep’s milk ricotta cheese. I’m not a fan of cheese, but this was interesting. Then we moved onto a dark purple gelato called Venere Nera, again only available seasonally. It was blackberries mixed with lavender….delicious! Rosemary Baby was our last flavor mixing raspberries with rosemary. I’ve only had rosemary on lamp chops, but again interesting. My wife is the foodie in the family so she found all of these flavors fascinating.
Was it the best gelato in the world? Well it was awesome, but I am going to have to keep traveling to test more out and make my final decision at another time. In Europe I’ve read that Giuseppe Ricci in Madrid is excellent, as well as Fenocchio’s in Nice which offers interesting combinations such as Tomato & Basil, and other gelatos made with rosemary, thyme, cactus and beer.
