Dolcezza

A colorful cafe with marvelous Argentine-style gelato and creative sorbets.

From April 2006 Dirt Cheap Eats

Owners Robb and Violeta Edelman Duncan spent two years in Buenos Aires learning to make the Argentinean-style gelato (lots of cream, no eggs) for their mod Georgetown cafe. As you'd expect, there's plenty of dulce de leche in the case (try it swirled with coconut). But the most addictive flavors are pistachio, Italian coffee chocolate chip, and croccantino, a delightful melange of nuts, honey, and rum. The couple is forever experimenting with sorbet flavors (blood orange or mango), often with terrific results. 

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.