Throughout the month of August, Tribune writers are tasting our way through some of Utah’s finest frozen confections including ice cream, gelato, frozen yogurt and shave ice in an effort to beat the heat. Today’s pick:
Strawberry balsamic gelato • Yes, the kind of balsamic vinegar you might put on your dinner salad. Mixed with the fresh berry flavor of Dolcetti’s wonderful gelato recipe, the sweet and tart of fresh berries yields to the sharp presence of balsamic that’s at once invigorating and stimulating. In short, this tastes like no other ice cream you’ve had all summer.
Dolcetti Geloto Italian Fusion Desserts • 902 E. 900 South, Salt Lake City, 801-485-3254; 390 E. 4th Ave., Salt Lake City, 801-990-7012. Both locations are open from 11 a.m.-10 p.m. Monday-Thursday; and 11 a.m.-11 p.m. Friday and Saturday. Dolcetti Gelato also is sold at Whole Foods and served at Grand America Hotel, Pago and Michelangelo’s restaurants in Salt Lake City and Holladay and Dolce Cucina in Cottonwood.
Price • Piccolo to Mezzo to Grande sizes cost between $3.50 to $4.90.
Shop talk • Dolcetti’s gelato comes straight from the heart of Italy, thanks in part to owners Mark and Elizabeth England’s travels in Venice and other cities of continental Europe, where the gelato is made with flair and attention to ingredients. In this case, that means crafted from RGBH-free milk, with only a one-third to a quarter the amount of butter fat you’ll find in traditional, American ice cream. Dolcetti’s 9th & 9th store boasts Mark’s intriguing paintings — he’s an MFA graduate from Brigham Young University — in addition to his eye-grabbing chandelier. The sounds of Edith Piaf waft through the store, making it an ideal place to park your Belgian waffle-cone or to sip on the “San Pellegrino Float” ($4). This unique strawberry lemonade is a mix of strawberrry sorbettto and lemon-flavored San Pellegrino.
Give us the inside scoop
I Do you have a favorite frozen treat you’d like to see featured in The Tribune? Email your suggestions to email@example.com or leave a comment on sltrib.com/blogs/BitebyBite.