Artisan Italian Gelato
Master the art of gelato and discover the secrets of traditional Italian gelato making.
Master gelato maker and founder of Gelateria Dondoli (San Gimignano, Italy)
How to turn simple Ingredients into a unique sensory experience
Master gelato maker Sergio Dondoli will reveal the secrets behind his unmistakable artisan gelato, blending traditional techniques with an innovative approach. Learn everything you need to know about balancing sweetness, creaminess, and texture.
From selecting the finest raw ingredients to crafting unique recipes, this course offers a deep dive into the world of authentic Italian gelato—featuring the personal touch of one of the most influential gelato makers of today.
By the end of this online course you will:
- Understand the history and philosophy behind traditional Italian gelato
- Understand the role of essential ingredients in the texture and flavor of gelato
- Prepare classic Italian gelatos using traditional recipes
- Innovate with new flavors, techniques, and ingredient combinations
- Master the balance and structure needed to achieve an ideal texture
- Present and serve gelato in a professional and visually appealing way
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Course Syllabus
Course Content
Chapter 2 - Introduction to gelato categories and the role of milk
Chapter 3 - Fiordilatte Variations
Chapter 4 - Egg-based cream Gelato
Chapter 5 - Chocolate-based Gelato
Chapter 6 - Fruit Sorbet
Chapter 7 - Nut-based Gelato
Chapter 8 - Hazelnut and truffle gourmet Gelato
Chapter 9 - Award-winning Gelato
Chapter 10 - Signature Gelato
Techniques and secrets for creating exceptional gelato
What you'll learn
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.
Course recipes
In this course you will learn
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Meet your Instructor
Master gelato maker and founder of Gelateria Dondoli (San Gimignano, Italy)
His dedication and passion for artisan gelato have led him to participate as technical commissioner in the Gelato World Cup, contributing to the development and promotion of the art of gelato at an international level.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Ratings and Reviews
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Susan Malfermo
How pure the ingredients are.
So far I am so enjoying to get to know Mr Sergio Dondoli's journey to becoming an icecream maker. And how he is so passionate about the purity of his ingredients. I find this very important. I look forward to continue this course and try some of his recipes.
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What a great farm!
I loved the video. I hope to visit the farm one day.