August 25, 2010 | Posted by Joshua Yospyn
Vendor Profile: Dolcezza Artisanal Gelato
In this town of scatterbrained workaholics, we are in dire need of sensations that clear our heads and reduce our existence down to a single, simple pleasure. Fortunately for me, the Dolcezza in Dupont Circle has two such options: iced cream and fine coffee. The beans are as bold as owner Robb Duncan’s decision to serve it two doors down from a Starbucks, yet highly advisable for gelato given the surrounding Italian restaurants, Tomate and Sette Osteria. Not to mention the sweaty nature of a DC summer, the number of District fashionistas who spent time studying in Italy and how our citizens go hysterical for similar treats like cupcakes and frozen yogurt.

Dolcezza’s Valrhona Chocolate Amargo gelato (above), made with 70% dark chocolate, is like a frozen whipped ganache that resembles all the potential energy of a freshly made truffle (Valrhona is the same French chocolate used by Co Co Sala in Chinatown and routinely ranked as one of the world’s best). Cocoa aside, my favorite Dolcezza flavor is Blackberries & Cream and there are several others to choose from. Customers are encouraged to try before they buy.
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