The first gelato ambassador is bringing Italy to D.C. | DC Refined

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Gianluigi Dellaccio is the first official gelato ambassador to the United States, but his mission isn't just about spreading the joy of Italian ice cream; he's bringing a piece of Italy to D.C. at Dolci Gelati, his chain of gelaterias which has locations in{ }Shaw, Alexandria and Takoma Park. (Amanda Andrade-Rhoades/DC Refined)

Gianluigi was born in Naples, Italy, and he spent his youth as a professional water polo player. He moved to Germany after retiring and learned to make gelato with his cousin. Later, he moved to Milan, became a certified gelato maker and instructor, and eventually immigrated to the United States. Still, he always kept Italy close to his heart as he became more involved in the craft - even now, Gianluigi tries adhere to traditional techniques when he's expanding his catalogue of 450 flavors. (Amanda Andrade-Rhoades/DC Refined)<p></p>

Gianluigi became the first gelato ambassador after his fig, mascarpone and honey gelato was named the best of the best at{ }Sigep, an international gelato competition. His duties include bringing gelato to a bigger audience and he hopes to eventually open an international gelato school. (Amanda Andrade-Rhoades/DC Refined)<p></p>

According to Gianluigi, the major differences between gelato and ice cream is the fat content. Gelato is denser and doesn't leave a coating on your mouth because it has a lower fat content, plus the flavor is more concentrated.{ } (Amanda Andrade-Rhoades/DC Refined)<p></p>

The Dolci Gelati location in Shaw is about to offer up an entirely new side of Italian cuisine. The cafe recently started selling the first buffalo mozzarella cheese made in D.C., made with imported milk from Italy, but in March the menu will expand to include authentic Neapolitan pizza and deli items.

Gianluigi says that American buffalo mozzarella cheese contains preservatives and vinegar, so it will likely be a new experience for diners.{ } (Amanda Andrade-Rhoades/DC Refined)<p></p>

Still, that doesn't mean Gianluigi is leaving the gelato business. Over the years he's served celebrities and figureheads including{ }Pope Benedict XVI, who favored the lemon sorbet, and vice president Mike Pence, who went for salted caramel.{ } (Amanda Andrade-Rhoades/DC Refined)

Gianluigi has a penchant for off-beat flavors, such as cherry blossom, but he's also committed to keeping gelato accessible. This week, he's rolling out a non-coconut based vegan gelato that he hopes will expand his flavor offerings.{ } (Amanda Andrade-Rhoades/DC Refined)

Still, Gianluigi admits there are some failures. While working at{ }Galileo restaurant, he tried to make a scallop gelato that was too fishy. (Amanda Andrade-Rhoades/DC Refined)

Dolci Gelati's menu has something for everyone, whether you want a perfectly balanced vanilla or something out of your comfort zone.{ } (Amanda Andrade-Rhoades/DC Refined)<p></p><p></p><p></p>

Gianluigi has no intention of giving up his ambassador title. He's the first person to have the title and there are no term limits.{ }{ } (Amanda Andrade-Rhoades/DC Refined)

(Amanda Andrade-Rhoades/DC Refined)

(Amanda Andrade-Rhoades/DC Refined)

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