You will find it hard to resist the temptation of tasting the SANTA FINA CREAM.
A cream flavoured with BOURBON vanilla pods (Madagascar), San Gimignano SAFFRON pistils and Pisa PINE NUTS.
Dolceamaro®
Made from the infusion of aromatic herbs, this light spiced vanilla cream is enriched by an orange chocolate sauce and an equally delicious espresso coffee sauce.
All topped with hazelnut grains and coated almonds.
Champelmo®
Defined by "Gambero Rosso" food and wine magazine as 2006 best ice cream, this marvellous pink grapefruit and Vernaccia sparkling wine sorbet called Champelmo represents a perfect balance of flavours and is a genuine refreshing drink.
Sangue di Bue®
The name of this ice cream (Oxblood) springs from a youthful memory. Sergio's first leather jacket was created by Giorgio Armani and it was reddish brown in colour, known exactly as Oxblood.
The colour of this flavour recalls the colour of that jacket.
A dark chocolate with cherry jam and chilli pepper.
Crema de' Pazzi®
A rich egg cream flavored with bitter orange zest, stemma casata De' Pazzi a touch of Grand Marnier, dark chocolate shavings cover 56% and almond praliné, giving complete and crunchy taste.
It takes its name from a noble Florentine family who loved the good food, it is important for consistency and content.
Curva Fiesole®
This ice cream is dedicated to Sergio's sport love, his favourite football team: ACF Fiorentina. This ice cream is for all the Fiorentina fans of the mythical "Curva Fiesole" at the Florence A. Franchi stadium.
An ice cream based on pure sheep's milk ricotta flavoured with bilberries. This mix gives the purple colour that recalls the Fiorentina shirt.
• Seasonal specialty: Sergio proposes this flavour only when the fruit reaches the right degree of ripeness.
Rosemary baby®
The first of a long series of fruit ice creams flavoured with spices that have become famous. This ice cream blends the intense, fragrant flavour of the raspberry with the aromatic freshness of rosemary, which goes very well in the warmest moments of the season. An ice cream truly worth sampling.
• Seasonal specialty: Sergio proposes this flavour only when the fruit reaches the right degree of ripeness.
Venere nera®
From the aromatised fruit series, here we have sweet and intense, ripe midsummer blackberry pulp blended with the delicate yet decided aroma of lavender.
Sergio loves experimenting new flavors combitions withot forgetting the importance of artisanal tradition.
• Seasonal specialty: Sergio proposes this flavour only when the fruit reaches the right degree of ripeness.
Amedei chocolate
Chocolate gelato based on Amedei "Chuao" cocoa.
Amedei has always been a synonym of top quality and has won the Oscar for the best chocolate in the world for as many as 4 years running (from 2005 to 2009).
The high quality of this aromatic cocoa with its incredible taste will lead you in a sensorial experience.
Gorgonzola and Walnuts
In this ice cream the marbled goat's milk cheese (Blu di Pecora) is combined with Sorrento walnuts for a flavour at the service of typical local products.
• Seasonal specialty: Sergio proposes this flavour only when the ingredients reach the right degree of seasoning.
Vinsanto Eggnog
His creamy Zabaione is enriched with a Vinsanto of San Gimignano, that has been aged for 10 years.
An exclusive specialty of Gelateria di Piazza is it’s research and promotion of local products, in this case, the famous Vin Santo.
Vernaccia sorbet
This legendary sorbet created by Sergio in 1992 is always present in the display cabinet.
Made with the best vintage Vernaccia wines of the San Gimignano area, it is part of Sergio's path to enhance typical local products in an artisan manner.
Ricotta and Carmignano figs
Fico Secco di Carmignano is a typical Tuscan product of Carmignano and Poggio a Caiano (Prato
territory) where it is produced following the traditional methods of drying.
Since some years it has been recognized as Presidio Slow Food.
Praliné
Praliné almonds and hazelnuts. Pralinè is an hazelnuts paste used mainly to give taste to creams, gelato etc. or for filled chocolates.
Sergio uses only italian almonds.
Michelle®
Saffron Cantuccini, Avola almonds, honey, bitter orange peel. Sergio chose saffron for this recipe as it's a typical San Gimignano's product and honey for its sweetness that reminds him Michelle Obama's refined sweetness.
