Dolcetti Gelato — Restaurant in Salt Lake City

I went here for a special occasion and ended up having a terrible allergic reaction due to their poor food preparation practices. I have a tree nut allergy and asked to try two nut-free flavors. Immediately after putting the second in my mouth I could tell I there was a nut in it--my mouth and throat started itching and feeling like sandpaper. We asked the girl at the counter if they had nuts and she said no. Suggesting--not apologizing--that perhaps there was contamination from the adjacent pistachio flavor. I had some water to clear my mouth and sat outside for 15 minutes while my boyfriend ate his gelato. The reaction seemed to subside so I went back in for a complimentary cup. I got the "white wine" flavor that I sampled earlier--the one that wasn't adjacent to the pistachio. After having two spoonfuls I realized THIS WAS THE CONTAMINATED FLAVOR!! The counter girl was wrong; the problem was Dolcetti's horrendous food prep practices! The nut was IN the gelato. But not listed on the ingredient list. We went home, my mouth and throat felt like someone was grinding it with a power sander, I felt nauseous, queasy, sick, my whole upper body was itching, my lungs became tight and I had trouble breathing, my eyes were watering, I got in bed, took Benedryl, and had several puffs of an inhaler. I almost had to be stabbed with epi pens. TERRIBLE... It ruined the entire evening and night. You, reader, may not have a nut allergy, but the obvious broader lesson from this is: Dolcetti cannot be trusted to make a high quality product. Making gelato is neither difficult nor complex. They should be able to separate the nuts from the bolts and clean up afterwards. There's no tolerance for this type of screw up. (This was written by my boyfriend and approved by me, as we...

This place has great service and great tea, especially fun and hip vibe with a coziness to it. However, im giving it just three stars because, in the beginning, the whole point of dolcetti according to its owners was they wanted to bring back from Italy the authenticity of the gelato, which they did: true gelato is churned with milk, not cream, for hours and hours. The results are thick and dense gelato with its own creaminess to it and all the natural milk sugars broken down to make it sweeter, thus needing less sugar than American ice cream, and much richer than cream itself. It lays low and flat into the pans. I came back to dolcetti recently and found that they switched it up to “imposter” gelato, which is basically ice cream with hydrogen added to it to make it super fluffy with added refined sugars and artificial coloring, and gives the look of “overflowing” the pan. It still tastes great there, but It’s cheap, quick, yet they charge almost the same premium without it being real and with real flavors. Thanks dolcetti for misleading your customers about your story and selling out 🤷‍♂️. This what I’ve observed in my own opinion after visiting Rome and learning the art of true gelati/gelato. update In response to the owners; I just know the difference and It’s too sugary for me, and not the same dense, creamy quality that I’m used to. The flavors are still amazing, but not what I’ve experienced as true Italian as in Rome and Milan. Its ice cream with better flavor and rich, creamy texture! I could be wrong, but I myself have noticed a change, definitely. I’m sure you’re protecting your assets, for what company ever admits a downgrade? You do have amazing tea, and I support that. 😉 I recommend the coconut-almond...

I found Dolcetti "by accident" in that I happened to stay at an excellent Airbnb right across 9th South. So I stepped out the door of my room, looked left, and there was the Dolcetti sign. It was Saturday morning at 8:30am but, hey, never too early for gelato. I was lucky I went so early because I walked in, was served right away, and enjoyed their reportedly famous "coconut sticky rice" gelato paired with some mango sorbet. The owner recommended it and was super nice to me, despite it being my first time. I say lucky because that same night, at 8:00pm, I decided to take my teenagers over there. We stepped out our door and, boom, that's almost where Dolcetti's line ended. They had customers spilling down the street. People were willing to wait any amount of time. We went back inside and checked occasionally to see if the line went down. It moved fast, but didn't get smaller. Finally about 9:00pm we joined the queue and it took only about 15 minutes to get served. Again, well worth the wait. The owner saw me back again the same day and thanked me for coming in twice. Anyway, we'll be regulars now, when we're in Utah....