THE DOLCI GELATI STORY

Dolci Gelati, an artisan gelato company, was started in Washington DC in 2006 by pastry chef Gianluigi Dellaccio. Dolci Gelati offers many great varieties of gelato with a consistent level of quality that can only be achieved with artisan precision. The process starts every morning with deliveries from local dairy farms and includes handpicked fruits, fine chocolate which Chef Gianluigi imports from a small sustainable farm in Ecuador and tempers himself, and other fresh, rare ingredients.

 

Then, like a chemist, Gianluigi begins to make his creations, creating the perfect harmonies between fruit, sugar, milk and chocolate. Gianluigi’s rich experience in pastry allows him to make creative magic in his “Laboratorio del Gelato” or gelato laboratory.

Gianluigi uses an authentic Italian recipe that has been in his family for generations but mixes in local ingredients and exotic flavors to create a modern twist to a traditional Italian favorite.

Chef Gianluigi Dellaccio

Founder

 

Gianluigi Dellaccio was born in Naples, Italy in 1975. Originally a star water polo player, Gianluigi played for Naples as well as for Italy and became the Italian champion scoring the winning goal in 1993. In 1996, Gianluigi made a major career change deciding to pursue his other passion, pastry and the art of making gelato. Gianluigi packed his bags and made the move to Milan to study pastry culinary arts and gelato at the "CAPAC" (polytechnic of commerce), a top gelato and pastry school. After completing his studies Gianluigi moved to Bonn, Germany to work with Lazzarin, a famous gelato chain owned by his cousin. It was here that he was able to fully cultivate his secret recipe and skills. After his time in Germany, Gianluigi moved back to Napoli where he worked at Scaturchio, a famous pastry shop where the world famous sfogliatella was created. 

 

All this experience led Gianluigi to take his passion and future to the United States. In 2000, Gianluigi packed his bags and took his pastry and gelato expertise stateside. Gianluigi has lived in Washington, DC for quite some time. Gianluigi's experience includes time at the Ritz Carlton and six years as head pastry chef at Washington's Premier Italian Fine Dining restaurant Laboratorio Del Galileo. Gianluigi has made pastry for Bono, President Clinton, Queen Rania of Jordan and even the Pope. Gianluigi has experience in producing his desserts not only for restaurants, but also for large catered events, cooking classes, and various fundraisers.

In 2006, Gianluigi left Galileo to open his gelato factory, Dolci Gelati. Gianluigi distributes gelato to various restaurants, specialty supermarkets such as Dean and Deluca and Wholefoods, catering companies, food carts at venues like The National's ballpark. Gianluigi has two kids, Valentina and Gianluca and a Goldendoodle named Belle. He is married to Anastasia who does all of the marketing, PR, business development and Social Media for the company in addition to doing outreach for the United Nations Foundation.

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