About Dolci’s dolci

Dolci-Italian-Bakehouse-homepage-topThere are two distinct types of sweets in Italy, and traditionally, neither of them is eaten as a dessert following a meal at the end of the day, as we tend to do here.

The first type is rich, fancy and elaborate made primarily by pastry chefs and sold in Italian pasticerrie (pastry shops), and they are purchased from the pastry shop to be eaten on very special occasions.

The second type is simple and rustic, primarily made in the home. This style is called dolci casalinghi (homemade sweets), and it is the Dolci Italian Bakehouse style, too. In the past, these desserts would be whipped up by Italian homemakers to take advantage of fresh local produce, to celebrate local festivals, and to have for everyday use, including breakfast! Usually, these dolci use just a few staple ingredients, not cloyingly sweet, perhaps enlivened with candied citrus peels or spices (spices provided flavor and had the added benefit warding off evil spirits!), and they keep well for several days.

At Dolci, we use extra virgin olive oil, organic eggs, premium chocolate, fresh hazelnuts, almonds, and pine nuts, spices, imported liqueurs, pure essences and oils, and no preservatives ever.

You will find that our dolci casalinghi are not too sweet, not too fancy, made with simple ingredients, and perfect for everyday. At Dolci, we use extra virgin olive oil, organic eggs, premium chocolate, fresh hazelnuts, almonds, and pine nuts, spices, imported liqueurs, pure essences and oils, and no preservatives ever.   You don’t have to feel guilty about these peccati di gola (sins of the throat)!

Have them on hand for visits from friends, informal get-togethers, afterschool snacks, put them in the office break room, eat them for breakfast, or when the afternoon coffee break demands a nibble to go with it.

Or, be a rebel and enjoy them for dessert!