Looking for a little piece of Italy in Philadelphia? Ever wish you could bring back those memories of your trip to Florence or your semester abroad in Rome? Look no farther than Capogiro. Since December of 2002, owners Stephanie and John Reitano have been satisfying Philly's need for Italian ice cream. They call themselves "gelato artisans," and it's easy to see why; the restaurant makes wonderfully amazing frozen dessert.
Inside Capogiro is a veritable cache of frozen goods. At the 13th Street location, blue lights hang from metal springs, illuminating the bright blue walls and wooden counters. Tiny sets of tables and chairs invite guests to sit and relax while they eat; there are even magazines on the tables. But despite the funky decor, the most eye-catching thing in the store is the gelato. A rainbow of flavors sits behind the glass counters, and the employees are more than happy to give you a sample of the flavors.
And the flavors are plentiful; the store offers over 300 flavors for your tasting pleasure. Flavors cover every inch of the taste palette, ranging from the simple (pistachio and cioccolato) to the exotic (pomegranate and Thai coconut milk) to the unimaginable (Rosemary Honey Goat's Milk). Even the accoutrements are interesting; tiny fluorescent-colored spoons sit in the gelato for your use. The quality of the gelato, however, is what's most enticing. Flavors are rich and vibrant; the tartness of the fruit and the creaminess of the milk is heightened to its potential. The prices are a bit steep, but worth it; cups range from $4.25 (two flavors) to $6.75 (four flavors) and cones range from $4.50-5.75. If you're too cold for gelato or hankering for a meal, Capogiro also provides soups in the winter months as well as an array of paninis and salads. Prices for these items range from $3.75 for soup to $6.75-7 for salad or panini.
But don't call it ice cream; according to Tacy, an employee, Capogiro's home-made gelato differs from traditional ice cream; "Gelato is made a lot like ice cream, but instead of using mostly cream, gelato uses whole milk." She also noted that during the freezing process, the churning process is slower so that less air is whipped into it, producing a denser product. And don't expect frozen supermarket fruits to go into the ice cream. According to Tacy , most of the ingredients come from local suppliers. "We get all our milk from Lancaster County," she says, "and we get our fruits locally when possible."
The gelateria's attention to detail has caught the eye of many on the East Coast. In Philadelphia, Capogiro has become so successful that it opened up a second location on 20th Street in November 2005. And establishments from New York to Connecticut, from supermarkets to restaurants, are now offering pints of gelato for $10. So say arrivederci to those other ice creams; get a taste of Italia at Capogiro.
