Dolcetti (CLOSED)

Pastry Chef Marianna DiBartolo is the guru here, a guru who learnt from an expert – her Sicilian-born mum, who painstakingly baked everything from scratch. Dolcetti’s sweet treats are utterly exquisite, and the doughnuts are no exception. There were three varieties available the day we visited: custard, Nutella and sour cherry, in sizes both small and larger. We recommend the small, so you can sample more flavours – you will want to. The custard variety gave particular pleasure – none-too-sweet and filled with loads of gorgeous eggy-yellow, velvety custard that you can scoop out with a tea spoon. A brilliant counterpoint is the sour cherry, the deep-red tart jammy inside giving a sweet-and-sour tang. Zia mia, this joint is a joy.