You will work with carefully selected ingredients and discover how to create signature gelatos with your own personal touch, all while respecting Italian tradition.

Fiordilatte: This is a classic milk-based gelato, with no eggs or added flavorings, highlighting the pure, creamy taste of milk and cream. Some variations include the Spagnola, which is fiordilatte with a black cherry sauce (amarena), and Stracciatella, also based on fiordilatte, but with fine shavings of chocolate that harden when they come into contact with the cold gelato, creating a crunchy texture and a balanced flavor.

Crema di Santa Fina: A traditional gelato from San Gimignano, featuring a smooth cream base infused with saffron—a local spice that adds a golden hue and unique flavor.

Vinsanto Zabaglione Gelato: Inspired by the classic Italian zabaglione—an egg yolk, sugar, and sweet wine custard—this version uses Vinsanto, a traditional Tuscan dessert wine, to create a rich and elegant gelato.

Chocolate-based Gelato: Learn to incorporate dark chocolate, white chocolate, and cocoa powder into your recipes. You’ll even discover how to add alcohol without compromising the texture—overcoming one of the main challenges when working with these ingredients.

Fruit Sorbet: Make dairy-free, vegan-friendly gelatos using fresh fruits and aromatic herbs.

Nut-based Gelato: Incorporate nuts in the form of pastes or finely ground ingredients to create rich, flavorful gelatos.

Signature Gelato: Recreate the award-winning recipes that made Sergio Dondoli famous. Make a grapefruit and sparkling wine gelato that retains its bubbles, or a silky-smooth blueberry, milk, and lemon gelato inspired by his love for soccer.

Savory Gelato: Experiment with unconventional ingredients like garlic, chili peppers, and tomatoes to create surprising flavor profiles.

In addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.

The techniques you will learn are:

• Emulsifying and balancing the sugars in the gelato.
• Texture and aeration to achieve the ideal consistency.
• Creating classic flavors and innovative combinations.
• Using natural ingredients and temperature control.
• Professional presentation of artisanal gelato.