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INTERVIEW
what everybody wanted and her an-
swer was: “I’m the Queen, I decide!”
Your experience over the course of many
editions of the Gelato World Cup, of which you
are one of the organizers, has given you a chance
to see the way different countries work. What has
struck you the most?
The different schools of thought. The many facets that
each team brought as professional growth. For exam-
ple: France’s search for detail and beauty, Spain’s
wonderful cuisine, especially Basque and Catalan,
and how it was transferred to gelato. The Argentine
school, wonderful, with a very high quality gelato,
maybe the best in the world today.
What is the most important professional insight of
your career?
Having had the insight to work right away with great
chefs. Understanding recipes with their thousand
unique characteristics. Feeling myself to be a “Savory
Gelato Artisan” lent to the magic world of sweets. I
feel like a pioneer, something awoke inside me,
showed me the way.
The biggest regret of your
career?
Honestly I don’t think I have any
big regrets. But this trade has oc-
cupied a great deal of my time, which
means that I spent a lot less time with my fam-
ily. Now I have to make up. What I failed to do as a fa-
ther I’ve got to do as a grandfather!
The Dondoli gelato shop is located in San
Gimignano, one of the most beautiful Italian cities.
Often tourist guides list your shop as one of the
things that can’t be missed during a visit to the city.
That’s pretty unusual, isn’t it?
It’s true, there are many tours that show up here with
coach buses. Floods of tourists arrive who want our
gelato, and, if possible, to see the gelato artisan, the
famous one... It’s funny, but it makes us hugely pop-
ular and provides us a lot of work. So we have been
added as a tourist attraction to several national and
international guides.
What does the future hold for gelato?
I see a future with a few shadows but many opportu-