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Our mission is to promote the Excellence of Italian artisanal Gelato, preserving the very best of tradition, while applying the rigour of industrial production.

Dolceitalia was born from the will of two partners who have always been passionate about ice cream who have decided to give shape to their desire: to bring Italian culture abroad and delight their customers with artisan delicacies made with a good and quality ice cream.

About us image
The quality of a homemade ice cream is determined by various factors that we define characteristics and which concern multiple aspects of the product.

  • Consistency characteristics: the melting ice cream is too soft so it has no consistency. The ice cream that "breaks" has too much and becomes an ice cream to "chew". The ice cream must be "palatable" therefore semi-hard. The optimal consistency of the ice cream must be consistent, homogeneous, harmonious and uniform to the eye. Possibly it should not have a too watery, gelatinous, or floury consistency.
  • Structure characteristics: an optimal ice cream is the result of both fine, healthy and balanced ingredients, but also of a careful and meticulous process. A misstep can somehow alter the structure of the ice cream. The variables of this feature are: lightness or heaviness (depending on the amount of air incorporated in the freezing); "Coarseness" (I lie too often due to errors in the freezing and hardening phase); "Sandy" (excess lactose); "Buttery" (lacking in the homogenization process).
  • Nutritional characteristics: ice cream must be a complete and balanced food in nutritional aspects and not possibly have contraindications (such as being too fat). Within a good artisan ice cream we must find: water, carbohydrates (which include sugars), lipids (animal or vegetable fats), proteins, minerals and vitamins.
  • Organoleptic characteristics: It is an aspect that mainly concerns the personal sphere, taste. But it is also the most important factor that conditions the customer's consent or refusal.
The "Gelato" image
Curiosity image
There are many theories about how artisanal "gelato" (Italian ice-cream) originated.
There are a few things we do know: for example, in Florence, gelato was the brainchild of two fathers: Ruggeri and Buontalenti. In 1565, Buontalenti was responsible for organising a sumptuous banquet for a Spanish delegation visiting the Duke; one of the things he prepared for them was gelato. Thanks to his knowledge of chemistry, he prepared a mixture that is very similar to that used today to produce artificial ice.
The Spanish spread the news all over Europe and Queen Caterina De'Medici invited the Florentine gelato-makers.
Another version claims that ice-cream was first created, still in Florence, by a chicken-breeder named Ruggeri, who took part in a cooking competition with a frozen mixture of sabayon, cream and fruit.
He later moved to Paris, and rapidly became both rich and famous.
The turning point for ice-cream making took place in 1927, when Otello Cattabriga from Bologna built the first automatic gelato machine. The more recent history is better-known, and the developments of the last couple of decades have led us to where we are today, although at one point in the 1950s and 60s, artisanal gelato nearly disappeared forever.
The onslaught of commercial ice-cream, with its new products and omnipresent advertising, often using stereotypes "borrowed" from artisanal gelato, almost replaced the production of real traditional gelato.

  • Etelä-Suomi, Finlandia
  • Mall of Tripla-Floor 1
  •  +358 449326872
  •  dolceitalia.h@gmail.com
  •  Monday 09:00 a.m. - 09:00 p.m. Tuesday 09:00 a.m. - 09:00 p.m. Wednesday 09:00 a.m. - 09:00 p.m. Thursday 09:00 a.m. - 09:00 p.m. Friday 09:00 a.m. - 09:00 p.m. Saturday 09:00 a.m. - 09:00 p.m. Sunday 11:00 a.m. - 07:00 p.m.