Dolcezza takes up a cute little corner spot at the intersection of Q Street and Wisconsin Avenue in Georgetown, an area perhaps better known for its shopping than for the university just a little father west. The gelato here is made in the Argentine style, meaning it contains no eggs but more cream (more cream!) than Italian gelato. It is, quite simply, some of the finest I’ve ever tasted — among the ranks of Capogiro in Philadelphia or the Bent Spoon in Princeton.
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