Every batch begins with fior di latte, a base of whole milk, cream, and sugar that is pasteurized for thirty minutes and then rested for twelve hours. Churned in a vintage gelato machine, it takes in less air and less fat than ice cream, which keeps the texture dense and the flavor intense. Melted semi-sweet chocolate is ladled into the spinning base so it hardens into fine flecks that shatter when you bite into them.
Washington DC
Dolci Gelati
Stracciatella Gelato
Whole milk / Heavy cream / Granulated sugar / Semi-sweet chocolate / Refined coconut oil
Signature Dish
From Prep to Plate
Tucked beneath the National Gallery of Art, Dolci Gelati has been serving world-class gelato since 2008. Host Seth Tillman goes behind the counter with owner Gianluigi Dellaccio — a Naples native who brought authentic Italian gelato-making to Washington, D.C. — for a factory tour and a taste of the classic stracciatella. Learn what really separates gelato from ice cream!
Unexpectedly in the lower floor of the art museum is a really good food area. This includes a gelato stand, and the line was forever but it was worth it!
Tripadvisor reviewer
