Dolcezza Gelato
About Dolcezza Gelato
The idea for Dolcezza was birthed in Buenos Aires in the year 2000, that first, warm humid night in South America, under the lights at the popular gelato shop, Freddo. Robb & Violeta had just landed in Buenos Aires, after an epic journey, which began in the Brazilian Amazon and finished 3 months and 4,000 miles later in São Paulo. To say that possibility was ripe is an understatement, the idea came from a moment in time when the engines of synchronicity revved loudly. We opened our doors in Georgetown in July 2004 without having ever made one batch of gelato, we just knew we wanted to create something with our own hands, something we would be proud of and something delicious, and we did. Today, Dolcezza serves Argentine gelato in 6 shops, 100 restaurants and 2500 grocery stores throughout the country. Our gelato is regarded by many, including Saveur, Bon Appetit, Wall Street Journal and The New York Times, to be among the very best in the country.
Current Positions
Store Manager
Washington, District of Columbia•Full-time
Store Manager
Washington, District of Columbia•Full-time
Cafe Team Member
Washington, District of Columbia•Full-time
Barista
Fairfax, Virginia•Full-time
Barista
Washington, District of Columbia•Full-time
Café Team Member
Washington, District of Columbia•Full-time
Our Philosophy
To say we make everything with our own hands using local ingredients is now such a worn out, over-used phrase, so, we won’t launch into it. The proof of what we do and how we do it is in the cup, whether it’s a cup of freshly spun gelato or a neatly poured cappuccino, we put our craft and our stamp on everything we do, with care, precision and attention. That’s what we like doing, whether it’s at our shop or in our home, it’s our craft and it makes us feel deeply satisfied.