Wild Abundance paid a pre-Thanksgiving visit to Dolcezza gelato in Georgetown for a delicious conversation with owners Robb and Violetta.  Some tasty bits of this episode include:

• Sweet sampling
• It gets down to the fat - gelato versus ice cream and sorbetto
• Developing unique recipes and flavor combinations - Robb's inspirations
• A seed planted in Argentina - the Dolcezza story
• Ingredients - a beautiful local and seasonal evolution
• Belief - the most important base ingredient
• The people need gelato - distribution farmer's markets, restaurants, Whole Foods
• Really?! - popular flavors
• What's next for Dolcezza
• Work, life and happiness

 

Dolcezza is a charming little gelateria located in Washington DC, serving daily-made artisanal gelato in three cafes and several downtown farmers'markets. We produce small batches of hand-made gelato every morning in our Georgetown shop, using the best available ingredients: local fruits, herbs, eggs, cheese, milk and cream. Combining old-world methods and a curiosity for innovation, we create an exquisite gelato with a conscience. Most ingredients are grown locally by our farmer friends, who hand-pick their produce at peak ripeness before bringing it to the market the next day. We squeeze the citrus one by one, melt the chocolate, infuse the herbs, grind the spices and roast the nuts, all with our own hands, every step of the way. Creating an artisanal product has taught us to measure time with the seasons and to stay close with our local farmers as they bring us beautiful bounty from their land.

Our philosophy is simple. 

Be curious. Be spontaneous. Play with your food. Support local farmers and make exquisite gelato.

dolcezzagelato.com