Dolce Neve

About Dolce Neve

After spending six long, unsweetened years as a doctorate student in Columbus, Francesca decided it was time to take the matter into her own hands and introduce the Italian gelato art to the US delicacies. She received formal training at Carpigiani Gelato University and refined her skills working for Gianfrancesco Cutelli at Gelateria De' Coltelli, one of the best and most famous gelato shops in Italy.

At Dolce Neve, they have chosen to make their gelato from scratch working with raw natural ingredients. To make a great gelato you must first start with the best ingredients you can find locally or from around the world. They believe in the slow food movement and they know each of the farmers and producers they source from. The quality of their gelato depends on the quality of how their ingredients are grown; this is why their farmers and producers are so important to them.