About Me

Gavin Hubble - (BSc & Post Grad. Business Marketing) - I started working in the wine industry over 23 years ago in New Zealand. Working in; wine retail, sales, wine production, label & packaging design, marketing, wine buying, consulting and wine education. I am responsible for the Brand Health of 60+ wine brands distributed here in New Zealand. Wine Brands from New Zealand, Australia, France, Italy, Spain, Portugal, Chile and Argentina. I work closely with the Trade Industry - (Retail Stores & Restaurants) introducing, educating and positioning exciting and unique brands to wine enthusiasts all over the world.

Thursday, July 16, 2009

The World's Best Gelato

San Gimignano (in Tuscany / Italy) is home to the world’s best gelato - “trust me”. The Pluripremiata Gelato Shop - located in the ‘Piazza della Cisterna in San Gimignano’, has won the world’s best gelato competition in 2006, 2007, 2008, and again 2009.
So there was a very good reason for the long queue outside of the Gelato shop, all waiting patiently under the Tuscan sun to sample for the first time, and for people like myself, my second for the day, the best Gelato in the world. Sergio Dondoli is the owner and master ice cream maker of the ‘Gelateria di Piazza’, known all over the world and visited by a great number of celebrities.


His ice cream parlour is mentioned in the most important world gastronomic guides and is continuously visited by local and international guests. Due to his experience and partiality to experiment he has created original and unusual gelato flavours. Sergio’s creations have become famous (in fact registered trademarks): Crema di Santa Fina (cream with saffron and pine nuts), Champelmo (pink grapefruit and sparkling wine), Dolceamaro (cream with aromatic herbs) and Vernaccia Sorbet enhance his already highly extensive selection.
Sergio's creations continue to excite: and his inventions include very original and successful combinations of flavours, like sorbets flavoured with aromatic herbs such as Raspberry and Rosemary, Blackberries and Lavender, Gorgonzola cheese and Walnuts, Curva Fiesole (ricotta and bilberries), Sangue di Bue (spicy chocolate and sour cherries) - just to name a few.
All his ice cream creations involve using only the highest quality ingredients, particularly typical to the region - like ‘DOP’ Saffron with has a protected designation of origin from San Gimignano and Vinsanto; Also the ‘Tonda Gentile’ Hazelnut from the Langhe region and the Bronte Pistachio. Sergio is also the only one to offer ice cream with Amedei chocolate, awarded the Oscar in London for being the best chocolate in the world for 5 years running (2005 to 2009).
Sergio takes part in many events and is also a member of the Italian Team that won the last two editions of the Ice Cream World Championship. He also tries to share his incredible knowledge of ice cream making - by hosting courses all over the world. During my 4 days staying in a Tuscan Villa across on top of the adjacent hill to San Gimignano - I found myself enjoying at least 10 flavours - ranging from a 1.70 Euro (a great price and an irresistible size to sample two at a time) through to 4 Euro’s. If in Tuscany - do all that you can to find you way here.