Basic Course
1 Level


Basic Course


Along with the course,
you have access to concessions
and discounts dedicated to future courses
as well as useful tools.


Sergio Dondoli

Sergio Dondoli grew up with a passion for handcraft products.He has spent 18 years of his life travelling through the whole of Europe enriching his expertise through a wide experience in the culinary field as a restaurateur and Gelato maker. In 1992, he opened the famous Gelateria di Piazza in the heart of San Gimignano a unique ice cream parlour, included by Lonely Planet in the list of 10 “Best Gourmet Places in the World” in 2011. In the same year, Fisar appointed him ‘Gourmet Personality’.

He is a Lecturer at Gelato University and played the role of competition commissioner in many editions of the Gelato World Cup.He has participated in numerous “Slow Food” events, is Ambassador of Italian Gelato across the world and participated in the EXPO Milan 2015 with his specialty: Crema di Santa Fina®. In 2016, he received the MAM Master of Art and Craft Award.

In 2020, he was awarded the role of Ambassador being one of the “100 National Ambassadors”. This recognition rewards the commitment of those who promote Italian regions, such as agricultural-food, tourism, art and culture, food and wine and many others. The goal is to raise the awareness on the area of origin, the raw materials and the iconic style, in Italy and abroad.

Sergio Colalucci

Sergio Colalucci has been a gelato maker since 1980.

In 2006, he won the Gelato World Cup. He joined his father in their family business and in 1990, he became the owner.

He extended his knowledge of the world of gelato, originally by participating in numerous training courses and finally through targeted studies in Food Sciences, confronting with Italian and foreign colleagues. Teaching at Ciga Hotel Costa Smeralda since 2003 and at ALMA since 2012, in 2004 he qualified in third position at the “Gelato in Tavola” event.

As a Consultant at Carpigiani Gelato University since 2001, he received the honours of Gibellina for his excellence in the Gelato field and from the magazine “Il Gelatiere Italiano” as a world reference figure for gastronomic Gelato.