Welcome to our blog!

February 01, 2019

What makes the pasta in Italy so much better than the pasta in the U.S.?

First and foremost the ingredients: Italian law mandates that pasta has to be made exclusively with 100% durum wheat semolina flour. Health and food safety inspectors check pasta factories routinely to make sure that no bad stuff ends up in your plate. Next come the sauce: Italians do not like to put on their staple food anything that comes straight out of a jar or a tin can. It has to be made fresh from few good ingredients (onion or garlic, extra virgin olive oil, ripe tomatoes, etc.) and topped with freshly gra

March 09, 2017

The correct definition of Artisan Gelato

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 ingred

March 02, 2017

Italian Olive Oil 100%? Not always

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.

There is an important label to understand if an olive oil is authentic: DOP Denominazione di origine protetta which means that the specific oil comes exactly from the region in Italy is stated in the label.

It is important though to know if the oil brands we found in our groceries are made with Italian olives or not. If they declare to be Italia

February 19, 2017

Not Better, Just Different

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.

He mocks some of his

November 10, 2016

Calories in Gelato

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.

Is it accurate to only calculate the calories of a gelato, considering the calories of each component, or should we also consider the calories burnt by the body? The second hypothesis has been made by Dr. Brian Weiner, New Jersey.

He believes that whatever contains ice or whatever has been frozen should use a different

September 02, 2016

Here's The Scoop About Gelato Vs. Ice Cream Vs. Frozen Yogurt

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?

Since gelato is Italian for ice cream, if you go to Italy and ask if you should have gelato or ice cream, they may look at you funny. But here in the United States and in many other parts of the world, gelato and ice cream mean different things. Both have similar base ingredients: water, fat (in the form of milk or cre

July 27, 2016

What’s Up With These New San Marzano Labels?

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

June 10, 2016

New Gelato Flavors - Summer 2016

During Summer, new exotic Gelato Flavors at Dolce Vita.

The first one is Hibiscus! A flower as gelato! What is it? Hibiscus is a genus of flowering plants in the mallow family, Malvaceae. It is quite large, containing several hundred species that are native to warm-temperate, subtropical and tropical regions throughout the world. Member species are often noted for their showy flowers and are commonly known simply as hibiscus, or less widely known as rose mallow.

Another new Flavor is "Fior de

April 21, 2016

Extra Virgin Olive Oil Fraud: A Guide to Purchasing Olive Oil

by John P. Thomas
Health Impact News

Do you trust the label on your Extra Virgin Olive Oil? Numerous scandals have been uncovered over the last twenty years which have revealed that many extra virgin olive oils being sold in the United States do not meet the high standard for this product. Many have been adulterated with lower grade olive oils or with nut and seed oils. Others simply have serious flavor and aroma defects, which should prevent them from being called “extra virgin.” The con

March 18, 2016

Italy won again the Gelato World Cup in Sigep Rimini

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”.

Second Spain led by team manager Antonio Sirvent Lopez, and composed by Judit Comes Prats Ice Sculptor, Marc Piqué Casas Chef, Adolfo Javier Romero R

February 26, 2016

History of Gelato

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.

It was during the Italian Renaissa

August 28, 2015

10 Facts about Italian Cuisine

1. Pasta – al dente or not al dente?

Entire chapters can be written about pasta! After having eaten overcooked pasta over and over again, especially abroad, I would say that the biggest sin about pasta is probably overcooking it. Not only doesn’t

August 19, 2015

10th Best Gelato Shop in USA!

We are thrilled lately, proud and somehow shocked!

Yahoo Food did a survey and search among all the frozen shops in USA (including Gelato, Ice Cream, Frozen Yogurt and any other Frozen treat store in USA).

There are approximately 100,000 stores in USA sellng frozen products.

And they named Gelato Dolce Vita as the 10th Best Store in USA. Looking the ranking we are even more proud because we are the 2nd Gelato Store in USA (some of the stores ahead of us are ice cream or frozen yogurt).


June 10, 2015

Extra Virgin Oil in USA

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

At Gelato Dolce Vita we import only original extra virgin oil from Italy and exactly from two of the importers that are named on that website

In fact unfortunately the Extra Virgin Oil market became so large that a

June 08, 2015

Our Italian Pastries

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.

We have mostly of them and all of them are handmade

Italian croissants

In Italy are served traditionally with Cap

June 08, 2015

Why Gelato in Arizona

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.

April 08, 2015

Welcome to our Blog!

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!


Dolce Vita

Home made quality gelato, panini, and pastas. Large assortment of Italian meats and cheeses along with crucial grocery items. Gluten free items are also available.

Contact Us

Opening Hours

  • Monday Closed
  • Tuesday 12:00 PM - 9:00 PM
    (Restaurant Hours: 12pm-2pm/4pm-8pm)
  • Wednesday 12:00 PM - 9:00 PM
    (Restaurant Hours: 12pm-2pm/4pm-8pm)
  • Thursday 12:00 PM - 9:00 PM
    (Restaurant Hours: 12pm-2pm/4pm-8pm)
  • Friday 12:00 PM - 10:00 PM
    (Restaurant Closes at 8:00pm)
  • Saturday 12:00 PM - 10:00 PM
    (Restaurant Closes at 8:00pm)
  • Sunday 12:00 PM - 8:00 PM
    (Restaurant Closes at 7:00pm)