La DolCeLia

The mission of La DolCeLia is, in fact, to satisfy every palate, without making anyone feel excluded. Celiac for many years, Lia has decided to focus on a completely gluten-free offer, with particular attention to other types of food intolerances, such as those to milk, lactose, eggs or dried fruit. The production ranges from traditional to modern pastry. In Lia’s laboratory, her Neapolitan origins meet the Mantuan typicalities, the delicacies of various regions of Italy and a marked predilection for American desserts. Experimenting is the watchword: originality comes from unusual combinations and the desire to keep up to date. From the zeppola di San Giuseppe to the cheesecake, from the classic sbrisolona to a tasty mousse, those who choose La Dolcelia can taste past and present, Italian and international flavours, forgetting the ‘without’ of desserts made with love, simply good.