Excellent video, great format. It's everything I love about Europe, seeing people passionate about their craft. Also, the mix of languages makes it fun, I'm about 90% OK with German and Italian but do need the subtitles from time to time.
We went there two months ago and Mr Dondoli was super nice and made a point out of talking to every customer. Him speaking german was a nice surprise. Also literally the best ice cream I ever had, especially the Crema di Santa Fina.
Now i can dream of my childhood with my parents on holiday in itally, riding Rikschas in the evening, strolling along the harborfront walkways while eating gelato and when not then begging to have another cone at the next gelato stand. It is barely 40 years ago, just a small step away in my memory :) Thanks DW
Wonderful series, and this is the best episode this far! So charming with the Italian speaking German. I can understand why he is the one that won the championship twice, with all that passion and love put into his gelato.
@@pwp8737Sergio Dondoli is actually very Italian. You can even hear that even if he's speaking German, he has the typical tuscanian accent, which makes everything so strange haha! (In a good way).
I went there to eat few years ago. Me and my friend believed it was the usual "tourist trap" in the city center, with overpriced low quality food. But we were utterly wrong. One of the best gelato I ever had, not even overpriced! P.S. I'm reading so many weird comments about how gelato and ice cream are the very same things. They are not! Ice cream is made with cream and has a higher sugar density, while Italian gelato is made with milk and has lower sugar density. They differ in service temperatures and overall they have many other differences. It's like calling pizza and focaccia the same just because they LOOK/APPEAR similar. They are two different things, so you call them in two different ways.
@@DWFood Thanks for the reply, I didn't believe you were still following this video's comments after all this time! I tried Strawberry and another one with salt (Himalaya salt if not mistaken), but I cannot remember what it was, perhaps some kind of choccolate cream, but for sure I remember it tasted amazing.
You made a little error there, gelato compared to ice cream does not use cream as you said, or very little. and therefore has less FAT, not less sugar, actually it typically has MORE sugar than ice cream :)
Noi italiani per "gelato" intendiamo sia quello industriale e sia quello artigianale . Anche il sorbetto è un gelato . - In Italia il gelato artigianale si può fare con o senza panna , con o senza uova ... etc ... con materie prime naturali o semi preparate ... etc . Dipende da chi fa il gelato . - Il merito degli italiani consiste nell'aver sviluppato il comparto del gelato artigianale : macchinari , gelaterie , gusti ... etc ... .
I'm Italian and I went to San Gimignano years ago and eating the Dondoli gelato is still my most vivid memory from going there. Defintely one of the best gelati I've ever had, and I've tried a lot of them in my travels across northern Italy.
Alton Brown has a joke that while the Americans were innovating their space program, the Italians were perfecting their gelato production process. Sounds like a good trade off👌🏻
Actually Italy has it's own spacial agency as well and when Americans were innovating their space program they did with tons of European knowledge and scientists as well.
Als Mediterraner aus Ägypten freut es mich so sehr, wenn ich eine leckere Eistüte am Meer genieße. Darum kann ich die Leidenschaft der Italiener verstehen.🍦
The most i did for gelato was in Venice during winter 2012? I took my pistachios gelato in wrap in a brown bag, crossing many bridges at night, and enjoyed it by sitting in front of the heater 😅
Lindo maravilho com te respeito o senhor um magico dos gelatos parabens estou tentando aqui em minha cidade fazer o gelato mais la testura nao e boa me da uma ajuda 😊
Watching the video as I am having a Dondoli gelato. Just wanted to watch some video about gelatowhile enjoying the gelato and it is a compete coincidence that I am having the same
Excellent video. Im obsessed with gelato..ask the wife..im always making it! If only the master would have given more on the recipe to help me!! I want to master vanilla but it never comes out to my liking. Im using single cream now but the gelato is too hard.
The fat content of the cream should be above 36% so single cream wouldn't be ideal, also sugar plays a big role hence he spoke of the balance of ingredient. You also need the proteins ie skimmed milk.
@@bettyrodriguez1150 Binding agent = Emulsifier. Egg yolks or if not using eggs, soy lecithin or other 'binding agents. I'm guessing the milk powder also helps in binding. Also check out stabilizers sometimes used alongside with similar and other effects. I just got a small ice cream machine a few days ago so still learning!
Here's a general definition of it: "A binder or binding agent is any material or substance that holds or draws other materials together to form a cohesive whole mechanically, chemically, by adhesion or cohesion." Source: Wikipedia 🙌
Is this the same place from nana tour seventeen , I remember Mingyu and other members having gelato from here and I was very curious to know about this place!💎
+DW Food : a proposito di gelato , in Italia ogni anno c'è il M.I.G. ( Mostra Internazionale del Gelato ) . Potrebbe essere interessante fare un video .
Good afternoon people : What's name of German elder man with hat Panama ? He is famous? Someone know why he went to live to Italia ? Greetings from a Peruvian living outside of Lima a long time ago.
I'm going to go out on a limb and guess that, after an entire lifetime of mastery in the art of making gelato, he just picked up one of his serving cups without thinking about its impact on the global balance of materials, energy, climate change, labor equality, and commerce, and then ENJOYED SOME F%CKING GELATO!
German can be rather rough on the ear, particularly when the speaker is overemotional. Greek, Russian, Arabic, three Latin-rooted, and the Slavic languages all have heavy accents and some intense pronunciations, making them at times sound. ..gruff.
@@msr1116 yes .No offence meant. Just a observation by a non speaker as to how it sounds to a foreigner .generally latins ie Spaniards Italians French etc have a little flowing way of speaking . Or maybe it's a stereotype
@@sachaadmi6203 ...no offense taken at all. The examples are from my lifelong experiences of living, working and being schooled in areas with multiculturalism. Not everyone has gotten along and so I've been witness to some heated shouting matches in various foreign languages. Wow, some people sure are hotheads 😲, who can't bear to lose face when challenged.
@Vandole .....whathe hell are you going on about? I myself have centuries of German ancestry and this is a comments section, you know. No need for your defensiveness or vulgarity. It's bad enough we Germans can't shake off being associated with nazis-- that word now in common usage for a regimented dictatorial personality. Your overreaction is simply perpetuating the stereotype.
@@DWFood There is a direct translation in English: it's "ice cream". How would an Italian call industrial ice cream made by an international detergent & margarine chain and sold in a supermarket? They would call it GELATO! The semantic extension of both terms is the same.
Some deft ignoring of the fact that many think ice cream as we know was actually first formulated in England in the 16th century - known as Cream Ice and really, so much drama over bloody frozen custard
Agreed. That’s the problem with poorly educated people, they have the palate and the food knowledge of a teenager. So basically pasta and ice cream are to them the greatest things ever.
I'm all for organic farming, but the idea that you can 'never give the cows antibiotics' seems problematic. Do they just die of curable diseases so you can keep that organic license then? There should be a middle ground, where we know they are not given antibiotics to fatten them up but do have access to practical veterinarian care, right?
Because they are not contained in concentrated animal feeding operations (CAFO) they are not subjected to the illnesses and diseases that cows that are farmed in CAFO are. Happy and healthy not so crowded cows produce healthier milk without the need for drugs. No-one is suggesting that they don't get proper veterinarian care if sick.
@@rhenry7369 Ok maybe this is true for these people in Italy but where I live in the United States "antibiotic free" is a label recognized by the Department of Agriculture that actually does mean these cows are never given antibiotics ever in the course of their lives. I'm sure these cows in this video are well taken care of but the label of antibiotic free meat does mean the animal is never given antibiotics even if its in sepsis.
i was enjoying the video and all the knowledge being shared until i reached the mention of the italian saffron probably being the most expensive in the world. such an italian comment to make haha now ive lost trust in the rest of the knowledge :P
How do you prefer your gelato? In a cup or cone?
Cup so I'm not worried about it melting and because I'll take the experience fully as I used in my childhood years (my parents got me used to it)
@@appleslover tukish ice cream. except sorbet, gelato shouldn't be melted ...
In my mouth
Ofc Fresh waffle cone!?
Cup, no mess, just pure enjoyment
As a German learner, I love listening to the gelato ambassador's German accent😍
It sounds like mine
and is easy to understand
I was getting so confused between the chopping and changing of German and Italian ahahahah
Haha, the gelatiere used to live in Germany for some time, that's why he speaks German so well
I was like tf am I hearing. Then I heard icht und 'und' too many times to not know lmao
Haha, why? 😃
I like that you didn't dub over the interviewees. I prefer subtitles and hearing the original language to dubbing.
Thank you for your feedback🙂
Excellent video, great format. It's everything I love about Europe, seeing people passionate about their craft. Also, the mix of languages makes it fun, I'm about 90% OK with German and Italian but do need the subtitles from time to time.
Glad you like it Alan 🙂
His gelato was truly amazing. Loved it during my trip over there! Even walked up the hill again to get another!
We went there two months ago and Mr Dondoli was super nice and made a point out of talking to every customer. Him speaking german was a nice surprise.
Also literally the best ice cream I ever had, especially the Crema di Santa Fina.
Now i can dream of my childhood with my parents on holiday in itally, riding Rikschas in the evening, strolling along the harborfront walkways while eating gelato and when not then begging to have another cone at the next gelato stand. It is barely 40 years ago, just a small step away in my memory :) Thanks DW
Happy to provide content that triggers such lovely memories :)
Wonderful series, and this is the best episode this far! So charming with the Italian speaking German. I can understand why he is the one that won the championship twice, with all that passion and love put into his gelato.
Thank you so much for your kind words, Elvenkind!
Italian speaking German, or German speaking Italian? From his name I think the later
@@pwp8737Sergio Dondoli is actually very Italian.
You can even hear that even if he's speaking German, he has the typical tuscanian accent, which makes everything so strange haha! (In a good way).
Literally amazed by everything in this video. The people, the cinematography, the story, it is so inspiring! Thanks for such great content
Very glad you enjoyed it :)
Que hermosura! La delicadeza y rigor en la receta. Pero lo más hermoso que vi es el trato y cuidado con las vacas. Muy lindo.
Gelato is indeed simple happiness
He is Italian but German is fluent with not so heavy Italian accent im Impressed.
Thank you that was enjoyably informative!✌🏾
Well done DW,
Your shows are a pleasure to watch and I greatly relish watching them :)
Thanks folks.
Thanks for your lovely comment 🥰
I went there to eat few years ago. Me and my friend believed it was the usual "tourist trap" in the city center, with overpriced low quality food. But we were utterly wrong. One of the best gelato I ever had, not even overpriced!
P.S.
I'm reading so many weird comments about how gelato and ice cream are the very same things. They are not!
Ice cream is made with cream and has a higher sugar density, while Italian gelato is made with milk and has lower sugar density. They differ in service temperatures and overall they have many other differences.
It's like calling pizza and focaccia the same just because they LOOK/APPEAR similar. They are two different things, so you call them in two different ways.
Wow! Which flavours did you try?! 🍨 And good point - gelato is made with more milk than cream, and therefore has less fat.
@@DWFood Thanks for the reply, I didn't believe you were still following this video's comments after all this time! I tried Strawberry and another one with salt (Himalaya salt if not mistaken), but I cannot remember what it was, perhaps some kind of choccolate cream, but for sure I remember it tasted amazing.
You made a little error there, gelato compared to ice cream does not use cream as you said, or very little. and therefore has less FAT, not less sugar, actually it typically has MORE sugar than ice cream :)
Which location in italy
Noi italiani per "gelato" intendiamo sia quello industriale e sia quello artigianale . Anche il sorbetto è un gelato . - In Italia il gelato artigianale si può fare con o senza panna , con o senza uova ... etc ... con materie prime naturali o semi preparate ... etc . Dipende da chi fa il gelato . - Il merito degli italiani consiste nell'aver sviluppato il comparto del gelato artigianale : macchinari , gelaterie , gusti ... etc ... .
Thank you for the reportage. Amazing knowledge
Fantastic! Thank you!
This video is as it’s said: mouthwatering.
I'm Italian and I went to San Gimignano years ago and eating the Dondoli gelato is still my most vivid memory from going there. Defintely one of the best gelati I've ever had, and I've tried a lot of them in my travels across northern Italy.
The real treat was seeing the culinary genius of that national treasure
Thanks for info.Grear shots of gelato.🎉🎉🎉🎉I love Itali.I love Gelato.
Alton Brown has a joke that while the Americans were innovating their space program, the Italians were perfecting their gelato production process. Sounds like a good trade off👌🏻
Hmm... Finding alien life or developing the perfect whipped pistachio...👽
Actually Italy has it's own spacial agency as well and when Americans were innovating their space program they did with tons of European knowledge and scientists as well.
I’d get Fragola Sorbetto and Ciocolatto. In a cup, of course. Around 4pm or so. Delicious. 😅
THANK YOU🙏
His shop is packed of people everyday, especially in these holiday season
Visited Tuscany in 2019 with my family and had his famous gelato. We really loved it!
Jealous! ❤️
Gelato Pistachio di Bronti in a brioche + a cappuccino = the best breakfast
*pistacchio di Bronte
This video makes me happy
GOOD!! ⭐ ⭐ ⭐ 💫 💫 💫
Was really glad and relieved when I heard Fabio speaking lol
❤ thanks ❤
He speaks German so well!! this video really has the vibes from Netflix's Chef's table!
How wholesome:’)
I got a whole other respect for gelato now .. great clip
Sergio Dondoli il più grande maestro di tutti i tempi.saluti.
Thanks
bravo
Als Mediterraner aus Ägypten freut es mich so sehr, wenn ich eine leckere Eistüte am Meer genieße. Darum kann ich die Leidenschaft der Italiener verstehen.🍦
Wonderful to see a passionate man. I was wondering about the thing he said that is the binder, what binder does he use?
Pessoas lindas 😍❤️
The most i did for gelato was in Venice during winter 2012? I took my pistachios gelato in wrap in a brown bag, crossing many bridges at night, and enjoyed it by sitting in front of the heater 😅
You really know you're in Italy talking to an Italian gelato master when he speaks to you in flawless German!
Lindo maravilho com te respeito o senhor um magico dos gelatos parabens estou tentando aqui em minha cidade fazer o gelato mais la testura nao e boa me da uma ajuda 😊
Watching the video as I am having a Dondoli gelato. Just wanted to watch some video about gelatowhile enjoying the gelato and it is a compete coincidence that I am having the same
I didn't know there was DW Food channel!
Welcome! 🤗
Love, GELATO 🇮🇹🇮🇹🇮🇹🇺🇸🌞🌞🌞
Encantado
I am from India but I love gelato very much🍨very good information about real gelato 👌👌🧁
Are there many good gelato spots where you live? :)
great video all i could think of was Grouch Marx though
Can I substitute the milk with something non dairy
I loooooove gelato!
Top flavours?😋
@@DWFood I love everything! Especially pistachio :)
In USA Gelato welcome at anytime.Even 4 AM In Morning!😂😂😂
Wishing there were a gelateria near me...
Sicilian Cassata? Yummy!
OMG i miss italia so much 😭
You can get gelato anywhere in the world, relax. All you need is good ingredients and a machine doing all the work.
El señor es la fusión perfecta entre Berto y Buenafuente
The einstein of the cream theory.
Excellent video. Im obsessed with gelato..ask the wife..im always making it! If only the master would have given more on the recipe to help me!! I want to master vanilla but it never comes out to my liking.
Im using single cream now but the gelato is too hard.
The fat content of the cream should be above 36% so single cream wouldn't be ideal, also sugar plays a big role hence he spoke of the balance of ingredient. You also need the proteins ie skimmed milk.
True - heavy cream is a pillar of traditional gelato! 🍨
And the binding agent????
@@bettyrodriguez1150 Binding agent = Emulsifier. Egg yolks or if not using eggs, soy lecithin or other 'binding agents. I'm guessing the milk powder also helps in binding. Also check out stabilizers sometimes used alongside with similar and other effects. I just got a small ice cream machine a few days ago so still learning!
can someone tell me what is binding agents please?
Here's a general definition of it: "A binder or binding agent is any material or substance that holds or draws other materials together to form a cohesive whole mechanically, chemically, by adhesion or cohesion." Source: Wikipedia 🙌
I'd say it's carrageenan 😃
FINALLY SOMEONE GETTING THE LEAVES OF STRAWBERRIES CORRECTLY WITHOUT A KNIFE AND WASTES
Is this the same place from nana tour seventeen , I remember Mingyu and other members having gelato from here and I was very curious to know about this place!💎
How do I prefer my Gelato?
Free flow of course.
Great Vid.. but why Mandolino Music from Naples??? Epic Fail!
What is binding agent? Is that vicenzo?
❤️🦋❤️
+DW Food : a proposito di gelato , in Italia ogni anno c'è il M.I.G. ( Mostra Internazionale del Gelato ) . Potrebbe essere interessante fare un video .
recipe for home?
💖💜💜🍦🍦🍫
I call it whatever kids call it they know best
8:56 attention, attention Industrial Espionage
You can get finger icecream in India
Italian gelato maker speaks good german 😂
Good afternoon people :
What's name of German elder man with hat Panama ?
He is famous?
Someone know why he went to live to Italia ?
Greetings from a Peruvian living outside of Lima a long time ago.
It's stated in the beginning of the video: Sergio Dondoli
But how do they make it so soft and yet theres so little cream in it??
dextrose and a binding agent, which I think is a glucosesyrup of some sort
I feel like I'm holiday.
Holiday mode: on
Binding agent?
Sometimes i wonder why ppl only make strawberry sorbet instead of strawberry gelato
to elevate strawberry taste.
Um, isn't that how just about everything, on Earth is made? Having the right proportions? That's why scales and measuring cups exist, lol!
“It’s probably the most expensive saffron in the world and surely some of the best”
Surely he has never seen Iranian saffron then.
Iran is one of the major saffron-producing nations, so chances are he has had some.
@@aubs400 The best grade Iranian saffron is just levels above any other in the world
Indeed he said "some of the best" not "the best", relax
I speak both German and Italian and this video was a trip with the constant changing of languages haha
Are they italian or german?
My brain "huh?!" Oh he is speaking German..
Gelato is much better than ice cream
And caffé is much better than coffee, right?
What language did he speak? Sounded like a mix between german and italian.
Sergio speaks beautiful German.🍨
10:44 If he's eating his own gelato why doesn't he use a nondisposable cup to prevent waste?
I'm going to go out on a limb and guess that, after an entire lifetime of mastery in the art of making gelato, he just picked up one of his serving cups without thinking about its impact on the global balance of materials, energy, climate change, labor equality, and commerce, and then ENJOYED SOME F%CKING GELATO!
"Wie Italian sind bekannt..."
Plait-il ? What is that ?
Mamma Mia
Yum
Never heard so musical a German tone
Guess it takes a non German to make German sound mellifluous .
Hahaha 😂
German can be rather rough on the ear, particularly when the speaker is overemotional. Greek, Russian, Arabic, three Latin-rooted, and the Slavic languages all have heavy accents and some intense pronunciations, making them at times sound. ..gruff.
@@msr1116 yes .No offence meant. Just a observation by a non speaker as to how it sounds to a foreigner .generally latins ie Spaniards Italians French etc have a little flowing way of speaking .
Or maybe it's a stereotype
@@sachaadmi6203 ...no offense taken at all. The examples are from my lifelong experiences of living, working and being schooled in areas with multiculturalism. Not everyone has gotten along and so I've been witness to some heated shouting matches in various foreign languages. Wow, some people sure are hotheads 😲, who can't bear to lose face when challenged.
@Vandole .....whathe hell are you going on about? I myself have centuries of German ancestry and this is a comments section, you know. No need for your defensiveness or vulgarity. It's bad enough we Germans can't shake off being associated with nazis-- that word now in common usage for a regimented dictatorial personality. Your overreaction is simply perpetuating the stereotype.
Gelato literally means concrete in Arabic
And in Italian it just means freezed/iced. It's not a name, Italians call it "ice-cream" in English like I call it "sorvete" in my language.
gelato 吃了不容易肥 明天也搞个简易版的gelato
i've tried them all. the best one is turkish ice-cream in the world
Gelato is ice cream. Don't tell me what words to use.
How do you eat gelato with a mask over your face
I’ll call it whatever I want bruh, if you’re charging me 2X the price I might as well call it milkshake
Fair enough 😁 It's just a special, sophisticated kind of ice cream and there's no direct translation in English for it.
@@DWFood There is a direct translation in English: it's "ice cream". How would an Italian call industrial ice cream made by an international detergent & margarine chain and sold in a supermarket? They would call it GELATO! The semantic extension of both terms is the same.
@@DWFood Sophisticated? Relax, it’s ice cream made 100% by a machine.
Some deft ignoring of the fact that many think ice cream as we know was actually first formulated in England in the 16th century - known as Cream Ice
and really, so much drama over bloody frozen custard
Agreed. That’s the problem with poorly educated people, they have the palate and the food knowledge of a teenager. So basically pasta and ice cream are to them the greatest things ever.
So do you think that highly educated people don't love pasta and ice cream? 😜
@@DWFood Not quite the point I was making, but try again.
I'm all for organic farming, but the idea that you can 'never give the cows antibiotics' seems problematic. Do they just die of curable diseases so you can keep that organic license then? There should be a middle ground, where we know they are not given antibiotics to fatten them up but do have access to practical veterinarian care, right?
Because they are not contained in concentrated animal feeding operations (CAFO) they are not subjected to the illnesses and diseases that cows that are farmed in CAFO are. Happy and healthy not so crowded cows produce healthier milk without the need for drugs. No-one is suggesting that they don't get proper veterinarian care if sick.
@@rhenry7369 Ok maybe this is true for these people in Italy but where I live in the United States "antibiotic free" is a label recognized by the Department of Agriculture that actually does mean these cows are never given antibiotics ever in the course of their lives. I'm sure these cows in this video are well taken care of but the label of antibiotic free meat does mean the animal is never given antibiotics even if its in sepsis.
@@WelfareChrist There are other ways to treat a sick animal in the US, besides with antibiotics.
i was enjoying the video and all the knowledge being shared until i reached the mention of the italian saffron probably being the most expensive in the world. such an italian comment to make haha now ive lost trust in the rest of the knowledge :P
In internet cerca : associazione zafferano italiano .
0oo
Per quelli come "noi" da evitare assolutamente il gelato color viola e la coppetta color viola .
I don't get why the Gelato Ambassador speaks German and no Italian?.. Just curious...
Deutsche Welle is a German broadcaster and he used to live in Germany. He is using the feature as an excuse to exercise his German 🙂
Sorry Mister
Real gelato has
No "Stabilizer"
No "Dextrose"
No "Powder Milk"
Real Gelato is Milk, Eggs Yolk, Cream, and any flavor you want to add