San Gimignano is known for more than just delicious classical Tuscan dishes; it is also famous for Gelateria Dondoli, a tiny gelateria tucked into the heart of the city with brisk service, lots of flavor options, and a very long line. It has won the world championship of Gelato four times, soI decided I couldn’t pass it up and dug in.
The three flavors I sampled were stracciatella (chocolate chip), baccio (chocolate and hazelnut), and pistachio. All three were rich and creamy, and had deep flavor profiles that were perfectly adequate. While I indulged, I tried to figure out what was wrong with them. I couldn’t come up with any criticism. 
The baccio had a velvety quality and melted in my mouth almost instantaneously. The chocolate flavor was decadent, but did not overpower the notes of hazelnut. The pistachio was perfectly adequate: nutty, crunchy, smooth; it was everything one could hope for. The stracciatella was less memorable, the vanilla seemed to melt to water instead of cream and there could have been more chocolate.
While all of the ice cream I sampled had no major flaws, I kept asking myself what made this ice cream special or different: I couldn’t think of anything. Yes, they were all good, but none of them were any different or better than the gelato I think is the best in the world at Giolitti.
Giolitti is a famous gelateria in Rome and it has the best gelato in the world, but there’s more to come on that later.
Conosco I Miei Polli 