I have been taking groups to Tuscany for more than 15 years. I have traveled Italy from top to bottom. Everywhere I go, I have a gelato, every day at least one. Sergio Dondoli's gelato is significantly superior to any other gelato, anywhere. I have never found another that can compare. It's in a class all its own. It's unique. I write this, not to put down the others, but to emphasize how exceptionally superb Sergio's gelato is. The impact of the taste on the palate is intense. The experience is exceptional because Sergio is a true artist.
Would you visit Florence and not go to see Michelangelo's David? Would you go to Rome and not see the Sistine Chapel? Likewise, if you visit Tuscany, it's worth going out of your way to climb to the top of the hill in San Gimignano for the Sergio Dondoli experience. If Michelin rated gelaterias, the Gelateria di Piazza would receive three stars, without a doubt. And where can you enjoy a Michelin star for a few Euros?
But don't get confused. There is another gelateria on the Piazza della Cisterna, which claims to be "the world's best gelato," an undocumented claim without any proof or evidence of excellence evaluated by any authority in the field. Perhaps some of the handful of negative reviews on this website might be the result of such a mistake.
Am I passionate about Sergio Dondoli and his gelato? You bet!
Here's an interesting fact I learned during one of my many visits to the Gelateria di Piazza: Film producer George Lucas flew Sergio from Tuscany to California to make gelato for one of his private parties. Lucas recognizes artistry.
I wish I had Lucas' money.
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