When your Italy travels take you to a famed gelateria in San Gimignano, know that you’re in for a treat. Much more than a joy for the taste buds, Sergio Dondoli’s gelato in San Gimignano is a haven of local flavors, top-quality ingredients and award-winning innovations. Patrons travel from around the world to visit the best gelateria in San Gimignano. Here’s why you should too. 

The shop 

While Gelateria Dondoli (or Gelateria di Piazza) is known worldwide as a gelato destination and certainly the best gelateria in Italy, the experience of visiting the shop is intimate and personal. You’ll find the gelateria tucked down a winding alleyway in Piazza della Cisterna in San Gimignano, one of Tuscany’s many piazzas.  Step inside – or join the line – and be prepared to be delighted by the creations by Master Gelato Maker Sergio Dondoli. 

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The man behind the gelato  

To understand Dondoli’s mastery, we must also understand the importance of homemade gelato in history. The first person to introduce gelato from Italy to France was Catherine de Medici, future wife of Henry II King of France, in the 16th century. Catherine had worked with alchemist Cosimo Ruggieri as part of a cooking contest to create this creamy dessert and the rest, as they say, is history. Today, Dondoli carries on the tradition as one of the 10 Master Gelato Makers in Italy.  

Dondoli is especially known for his experimental, original and unusual flavors. Some of the most notable include Crema di Santa Fina® (cream with saffron and pine nuts), Champelmo® (pink grapefruit and sparkling wine), Dolceamaro® (cream with aromatic herbs) and Vernaccia Sorbet. 

Read more: 10 stunning Lake Como towns you need to visit

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Since he began making gelato in 1984, Dondoli has been recognized with numerous international awards. He won the prestigious MAM (Master of Art and Craft) award in 2016, the Italian equivalent of the “Living National Treasure” Japanese Prize, and the French “Maître d’Art” Award. Only 75 Artistic Masters were awarded this honor in Italy, and Sergio is the only Gelato Master to have received this important award. Dondoli also took part in “Identità Golose” (Tempting Identities), a gastronomic event in Milan between February 1-4, 2009, as a member of the “Creatività Gelate” (Frozen Creativities) group.  He also recently published a book, I, Sergio Dondoli, an autobiographical account of his passion that includes his recipes.   

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The gelato 

Not surprisingly, Dondoli makes his gelato using highly selected, top-quality ingredients, often local to the region. For example, his DOP Saffron has earned the protected designation of origin from San Gimignano and Vinsanto. Dondoli also uses “Tonda Gentile” Hazelnut from the Langhe region and Bronte Pistachio. Dondoli is the only gelato maker to use Amedei chocolate, awarded the Oscar in London as the best chocolate in the world for five years. He uses raw milk from cows adopted by Gelateria Dondoli at Camporbiano Farm, and local, organic fruit whenever possible. 

When you consider the appeal of gelato compared to ice cream, you can imagine why these flavors are so special. Gelato has more milk than cream and uses lower quantities of fat than ice cream. Because gelato has less air in the base, it is denser and packed with more flavor than ice cream.       

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We can’t wait to try… 

With so many tempting creations at this gelateria in San Gimignano, how do you choose? We have our eyes on some of the most innovative flavor combinations using aromatic herbs such as Rosemary Baby® (Raspberry and Rosemary) and Venere Nera® (Blackberries and Lavender). We can’t wait to sample the pairings of sweet, spicy and bitter, including 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, and cookies) and Crema de’ Pazzi® (bitter orange peel, Grand Marnier, dark chocolate and almonds). 

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The class 

After your visit to this gelateria in San Gimignano, you may want to dig your spoon deeper into the world of gelato. Should you have more time on your travels, you can take the Dondoli Gelato Class to learn more about and make gelato. You’ll have a quick lesson followed by trying your hand at making a Fiordilatte (raw milk) gelato and a seasonal fruit (persimmon, banana, strawberry, lemon or melon) gelato.  

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Just a taste 

Dondoli’s gelateria in San Gimignano is just a taste of the culinary riches of Italy’s Tuscany region. Read about seven ways you’ll celebrate Tuscan food with Luxury Gold and the essential guide to Italy for foodies. 

Still hungry? These 5 Michelin Star chefs are celebrating local culture through food. 

As you start planning your South Africa travels, you’ll quickly realise you need a guide to Cape Town focused on the city’s fantastic food scene. This coastal hot spot has long been revered as an important wine region, but it’s also home to delicious and unique South African food. Luxury Gold’s gastronomic guide will take you through notable Cape Town restaurants and must-try flavors of “Mother City”. 

Braai 

Among the top things to do in Cape Town is try Braai. Braai, meaning to grill meat over an open flame, is more than barbecue. It’s a way of life and part of South African culture. Braai not only refers to how you cook meat, but the joyful gathering and socializing of family and friends. This tradition is so embedded in South African culture that South African Heritage Day is called “Braai Day.” On Braai Day – or any other day people gather for Braai – you can find a variety of marinated meat cooked over wood or charcoal. Lamb, beef, chicken, pork, springbok, warthog, ostrich, eland, kudu, seafood and steak are all popular. Boerewors, beef and pork sausages seasoned with coriander and nutmeg, are often found on the menu, too. Meat is usually accompanied by fresh salads and desserts.  

Mzoli’s  

One of the top spots to try Braai is Mzoli’s. Part butcher shop, part restaurant, this bustling hot spot outside of the city center is the place to go dine like a local. You’ll find out-of-towners and a diverse crowd of Cape Towners at Mzoli’s. It’s that good. Feast on grilled meat with local South African spiced barbecue sauce. Pair your meats with pap (a South African corn dish similar to grits) and chakalaka (a vegetable succotash), for a complete meal. 

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Seafood at Codfather 

Any gastronomic guide to Cape Town must also highlight its stunning seafood. We’ve heard that Codfather is the place to go for fresh fish, shellfish and sushi. From prawns and oysters to crayfish and calamari, there’s no shortage of seafood options and variety. What makes Codfather unique is that instead of a printed menu, it presents the fresh, daily offerings on a large display counter – like that of your favorite local fishmonger. Staff are eager to guide you through the fresh catches and flavors that you’ll enjoy the most. You choose the exact amount you want for a completely customizable meal.  

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Old Biscuit Mill 

Can’t decide between Braai and seafood? You don’t have to. Cape Town’s many markets invite you to sample local flavors and dishes from upcoming restauranteurs. On Spectacular South Africa you’ll join a Local Expert to visit the trendy The Old Biscuit Mill, a former biscuit factory turned vibrant market and creative hub in the city. In addition to showcasing local photographers, designers, and other artists, Old Biscuit Mill is the ideal spot to sample local fare. Grab a gourmet burger at Redemption Burgers. Try a Taiwan-inspired bao filled with pickled carrots and cucumber, fresh garden herbs, Asian-style dressing and crispy onions at Bao Now. Or, sip a specialty coffee from Espresso Lab Microroasters.  

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Two don’t-miss restaurants in The Old Biscuit Mill are by Luke Dale-Roberts. The Pot Luck Club tempts with shareable plates in taste categories of salty, sour, sweet, umami and bitter. Try the Asian-style beef tartare with Hoisin dressing, coriander pesto and ponzu mayo. Or, sample Pork Penang Belly with coconut and peanut curry with lime pickled onion. At Dale-Roberts’ other restaurant, The Test Kitchen Fledglings, sushi and scallops sit alongside seafood risotto in a warm space with an important ethos. The Test Kitch Fledglings presents people who previously had no access to the hospitality industry to potentially forge a new career. Full-time employees receive a salary while they are upskilled through on-the-job training.  

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The wines  

No gastronomic guide to Cape Town would be complete without shining a spotlight on its wine industry. In fact, 80% of South African wines are produced in Cape Town province. These ideal climate conditions create a variety of wines including Chardonnay, Sauvignon Blanc, Pinot and Cabernet within its five main wine regions. Join a winery tour to some of the many estates or personalize your exploration on a historical, hiking or mountain biking tour through the region. 

Our Spectacular South Africa tour guides you to Vergelegen Estate where you’ll sip award-winning wines over a private tasting. Take time to stroll through some of the 18 unique gardens of the manor house and explore the nearby vineyards by bicycle with a guide. 

To top off your experience, you’ll dine at Boschendal Wine Estate’s Werf Restaurant. This award-winning restaurant within the revamped original cellar of the Manor House is renowned for its sustainability and farm-to-table meals. Chef Allistaire Lawrence presents a menu guided by the seasons with local and ethically sourced produce brought to the forefront of each dish.  

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Where else will your South Africa travels take you? 

Seeking out the most expensive food in the world is a decadent way to travel. Fortunately, journeys with Luxury Gold can take you to far-flung corners of the globe where some of the most expensive food in the world originates, and sometimes, is found right on your plate. 

If you find yourself asking “What is the most expensive food in the world?” look no further. From wagyu beef to white truffles, here are some of our favorite foods and destinations to sample the world’s finest flavors and fare.  

The most expensive food in Italy  

You can find the expensive and sought-after white truffle in the Piedmont region of Northern Italy. White truffles are harder to find compared to other truffles because they only grow near certain types of trees. But the discovery is well worth it for their powerful flavor and aroma. On our Ultimate Italy tour, you’ll embark on a foraging trip for these aromatic truffles guided by an expert truffle dog. 

Italy’s prized, and often high-priced, olive oil is yet another reason to live la dolce vita with us. In Umbria, sample specialties such as fresh truffle-infused cured meats and regional olive oils with the help of a local gourmand who’s eager to share the roots of Umbrian cuisine from the region’s lakes, deep forests and rich earth.  

Spain & Portugal 

Take your taste buds from the delicacies of Italy to the finest meats of Spain and Portugal. One of the most expensive foods in the world is Iberico ham, a type of cured meat from Spain and Portugal. The best quality Iberico ham comes from free-range Iberico pigs that eat a diet of acorns as they roam about oak forests in the final years of their lives. Some of the very best Iberico ham is labeled black label – look for pata negra in Spain or porco preto in Portugal. Explore Spain & Portugal in Style, or book a luxury trip to Spain with us, enjoying fine dining in restaurants such as Michelin-starred L’Antic Moli in search of this expensive meat.

Croatia 

To indulge in the bounty of the sea, journey to Croatia to savor one of the world’s most expensive and luxurious foods: oysters. In the quiet fishing village of Mali Ston, sample fresh, briny oysters just out of the water that thrive in this salt-rich channel.  

Japan by land…

Leave Europe behind and jet off to Japan with us to discover the country that boasts some of the most expensive food in the world. One of Japan’s most well-known and high-priced foods is the famed Kobe beef. This marbled, rich type of Wagyu beef comes from one type of cattle breed in the Hyogo Prefecture. The regulations around the authenticity of Kobe beef make it more difficult and expensive to find. So, why not seek it out on your travels?   

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Beyond beef, Japan has many of the world’s most expensive foods such as Hokkaido’s rare black watermelon, which needs several months and plenty of space to grow. This fancy fruit can only be purchased at auctions and can fetch around $6,000. Japan has also become known for producing the rare, and increasingly harder-to-find, Matsutake Mushroom. 

And sea… 

The waters of Japan also produce some of the world’s most expensive foods. You may be familiar with Fugu, the most dangerous dish on the planet. Strictly controlled by Japanese law, Fugu is lethal if not prepared correctly. Chefs must have years of training before they can prepare it. Japan’s Bluefin tuna is also among the most expensive seafood in the world. Its high cost is due to intense marbling and finely balanced flavors. 

New Zealand  

From rich waters to bountiful earth, venture to The Land of the Long White Cloud for Manuka Honey. This sweet substance native to New Zealand comes from the Manuka Bush and is known for its healing properties. The honey’s antiviral, anti-inflammatory and antioxidant benefits can cost around $500 per kilogram when purchasing the highest grade. Even if you’re unable to sample this sweet nectar, our New Zealand itineraries offer plenty of rich, nature-focused experiences to write home about. 

Madagascar 

For an extravagant sweet finish, we take you to Madagascar for another of the most expensive foods in the world: vanilla. This island off mainland Africa produces vanilla pods that can fetch up to $600 per pound. The high price is partly due to the intensive labor required. On the single day that vanilla blooms the pollination must be done by hand. Journey to Africa with us to discover more tastes and treasures. If you’re able to procure this prized vanilla, just imagine what pastries you could whip up! 

Whether you’re in search of Australia’s fine wine or farm-fresh, authentic fare in Ireland, there’s a Luxury Gold journey for every palate.