Mark & Elizabeth are a husband & wife team whose travels inspired them to bring the taste of Italy back to Utah. They set to work learning the purest methods from the world’s finest gelato makers, finding the most premium flavors & ingredients to craft custom recipes. In 2006 they opened Dolcetti, Utah’s only authentic artisan gelato, located in Salt Lake City. It was not long before the gelato created a local buzz. Their product has been added to the menus of many fine restaurants.
Mark and Elizabeth love creating whether it’s at home or at work. They welded the chandelier at the cafe and a fence that winds around their yard at home. They raise bees and use the honey in some of the gelato flavors. Elizabeth is a designer by trade and did the design work for the cafe. Mark is an artist and collector. His artwork is featured on the walls of the gelateria. He made an object table that contains an eclectic mix of objects. Each week we add an object. Come guess what it is and get a free cup of gelato.
The First Gelato was made in ancient Rome by bringing snow from mount Etna and mixing it with fresh fruit. Bernardo Buontalenti is credited wtih perfecting the frozen dessert in Florence in the sixteenth centery. He discoverd he could use sugar instead of honey which gives gelato its wonderful texture. In southern Italy gelato is leaner, using corn starch as a thickener. In the north they thicken the gelato with cream and egg yolks. The Tuscan traditional recipe uses milk as it’s primary ingredient. Most of our recipes come from Tuscany. We are committed to the finest traditions of Italian Gelato. We use the best ingredients from Italy, Madagascar, Argentina, and local fresh fruits in season.
After learning the craftfrom Italian Atrisans, we are excited to bring gelato to Salt Lake City. Our products are handmade from scratch using the finest natural ingredients. We blend imported Italian flavors, choosing the best that each area in Italy has to offer, such as pistachio, hazelnut, tiramisu, gran caffe, amerena (wild cherry) and Pernigotti chocolate. We also create seasonal flavors such as pumpkin, cranberry, eggnog and peppermint in the wintertime. Spring follows with delicate flavors such as rose sorbetto, lavender honey, blood orange and pear, plus 75 more. Summer is bursting with fresh fruits from farmer’s market to make lemon, canteloupe, trawberry and raspberry.
Our milk is all RGBH free from Rosehill Dairy in Logan, Utah. We use locally grown, hand-selected fruits and berries in season for our sorbettos. Free from heavy creams, Dolcetti provides delicate and exotic flavors. Whereas traditional ice creams add air to increase volume, gelato’s extreme density gives intense flavor and a smooth, creamy texture, with 1/3 the fat. Our fruit sorbettos are dairy free with no fat, making them an ideal option for guests who are lactose intolerant or vegan. We also make sugar free chocolate, pistachio and hazelnut.
Come by our store at 902 S. 900 E. SLC for a free gelato tasting.
Macarons are gorgeous and they taste divine.The basic macaron starts with two almond flavored meringue cookies that have a thin outer crust that breaks easily when you bite into it, yet inside they’re wonderfully soft and moist. Elizabeth spent 4 months perfecting her macarons. She uses the best ingredients. Most of the cookies are made with almond flour. She grinds pistachios, pecans, and cashews for other flavors. Some favorites are Passionfruit, Pistachio, Lady Earl, Lime Raspberry, Espresso, Salted Caramel, Nutella, Biscoff, Lavender Honey, and Rum Pecan.
Our Premo Espresso blend is custom blended for Dolcetti by a local roaster. We use 2/3 French Roast made with 3 beans: Costa Rican, Columbian and Smuatra. 1/3 Columbian Supremo to an American Roast. It is full bodied, complex but not sharp. The flavor is a combination of sweetness and bitterness with a rich and intense flavor. Crema will last a long time while being diluted with milk. Beans are high grown arabica coming from small plantations.
We are so excited to be able to offer The Queen's Tea, a local company started by two University of Utah students, at our store. The tea's are heavenly. Come in a smell some teas.
Regal. Luxurious. Delicious. Our tea is both a drink and an experience.
As the world’s most widely consumed beverage, the varieties of tea are endless. The Queens’ Tea bridges peoples and cultures, bringing them together by sharing the worldwide variations of this exquisite drink. And since it has been cherished for thousands of years, tea rekindles our connection to history, the earth, and each other. Indeed, tea is the original social media.™
As one of the world’s best superfoods, the rich antioxidant and nutrient content in tea are naturally calorie-free. (Ya hear that, frappawhoozylattiatos?) We take great care to provide you the freshest whole-leaf goodness that maximizes all of those healthy qualities. From our leaves to your cup, it’s a difference you can see and taste.
Which brings us to the number one reason you’ll love our teas: because the flavors are incredible. Having searched the Far East, we are dedicated to bringing you the finest loose leaf blends. Our original and premium selections will take you on a journey through the living archeology of greens, blacks, whites, oolongs, pu-erhs, and herbals. Whether it’s your first sip, or the culmination of a lifetime of brewing, you will discover an experience fit for royalty.
So, come—indulge yourself. The perfect cup is waiting for you!
Our classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. We use pearl sugar in the batter, that melts and create pockets of caramelized, crunchy sweetness . We serve it with fruit and whipped cream or gelato and whipped cream. They’re even good eaten plain.
Pure taste & less fat. Our Artisan Italian gelato is made with fresh local milk and it has only 8% fat. Italian sorbetto has no dairy and is fat free, made with fresh fruit and fruit puree. American Ice Cream is made with heavy cream containing as much as 25% fat, leaving your mouth coated with fat. Since gelato has only 1/3 the fat all you taste are the pure ingredients.
Italian gelato has about 20% air, so each mouthful is dense and the flavor is intense. A pint of our gelato weighs twice as much as a pint of ice cream. American Ice cream has about 50% air.
Italian gelato is served at 5 to 10 degrees so your taste buds can really taste the true flavor. Because American Ice Cream has so much fat, extra air and a colder temperature, you miss the flavor rush and your mouth is left with the taste of butterfat and artificial flavors.