Dulce de Leche Dolcatta. How can anyone achieve a better harmony of flavors? We made our first batch of the year this week. It starts with a dulce de leche gelato, folded with fresh strawberrys (cooked up with sugar so they don’t freeze) and finally, mixed with broken pieces of merengue. We first made this flavor in Buenos Aires under the direction of a wonderful maestro heladero, Aversa, who has been making gelato for over 30 years. When done right, this gelato sings solos in your mouth – “Hallelujah” “Hallelujah” it says…it says…