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Artisan gelato is a food preparation obtained by mixing ingredients, brought to the doughy state and to consumption temperature (approximately –8 to –13°C), through quick freezing and simultaneous stirring which provides a moderate incorporation of air. They are commonly considered and separated into milk-based gelato and fruit and water-based gelato, called sorbets.

Artisan gelato is normally made fresh that day with primary and characterising ingre ...

Everyone knows that the Italian olive oil is one of the best in the world. There are so many brands around and a lot of them can be found in our Groceries.

My husband, daughters and I frequent a gelato place called Dolce Vita. It’s owned and operated by an Italian immigrant and his wife. They sell authentic Italian groceries, and prepare food from scratch, including the BEST gelato you could ever eat. Walter is the quintessential snob. He’s not afraid to be snooty with you and if you complain too much, you’ll be kicked out of his shop for life.

How to calculate the calories in gelato is clearly hard to know. There are many flavors with different techniques that it is very difficult to setup a standard calories calculation.

Which one should you have: ice cream, gelato or frozen yogurt? I know that some of you are answering “yes”, but that’s not a possible answer. What’s the real answer?

Dolce Vita will be closed starting Monday 9/5 till Tuesday 9/13.

Most people know that the tomatoes in these cans are not from Italy. If this is the first you’re finding out about it, I’m sorry to drop the bad news on you. Simpson Imports never made any claims that the plum tomatoes in these cans were imported from the volcanic slopes of Mount Vesuvius. Their cans clearly state, in very tiny letters, that the product within was “Grown domestically in the United States.” Even so, most consumers who have heard of this particular cultivar associ ...

During Summer, new exotic Gelato Flavors at Dolce Vita.

by John P. Thomas
Health Impact News

The team led by Diego Crosara from Altavilla Vicentina (VI) and composed by the gelato maker Luigi Tirabassi from Subiaco (RM), the chef Alberto Carretta from Thiene, the pastry chef Antonio Capuano from Riccia (CB) and the ice sculptor Amelio Mazzella di Regnella from Bacoli (NA) won the world Cup with the theme “the contrast of the sea”.

Gelato is an age-old delicacy that dates back thousands of years. The earliest beginnings of frozen desserts are recorded in 3000 B.C. when Asian cultures discovered they could consume crushed ice and flavorings. Five hundred years later, it became a custom for Egyptian pharaohs to offer their guests a cup of ice sweetened with fruit juices. Italians joined in as the Romans began the ritual of eating the ice of the volcanoes Etna and Vesuvius, and covering it with honey.

We inform all our customers that we will be closed from 9/14 till 9/21 included. We will be back soon!

1. Pasta – al dente or not al dente?

We are thrilled lately, proud and somehow shocked!

Source: http://www.chicasysalud.com/2015/06/la-horrible-verdad-del-helado-comprado.html

We are closed 4th, 5th and 6th July, Happy 4th July to everyone.

We found an interesting bunch of articles on this website about the Extra Virgin Oil distributed in USA.

There is a huge tradition in Italy about pastries. Each area has different sweet pastries but some of them become famous all over the world.

After years of corporate stress in Bergamo, Italy, Walter and Marti decided to make their passion for gelato into a career.  They attended the Gelato University near Bologna and then apprenticed in two different gelato shops to gain experience.  No franchises could satisfy their creativity and desire to bring true Italian gelato to Arizona, so they opened Gelato Dolce Vita in Mesa.

We have a blog! Meantime we will prepare tons of gelato, sometime we will write something about news, new products, our daily life and anything else that we hope could be fun and interesting for all of you!