When Kiyo and I went to Philadelphia, I obviously did a lot of food research beforehand. There were two desserts I wanted to try: butter cake (we sadly never got around to it), and gelato from Capogiro Gelato Artisans.
It was the unique flavors on Capogiro’s website that enticed me. Here are a few of their current mouthwatering offerings (the menu changes periodically):
- Arancia con Cardamomo: Sweet oranges with spicy cardamom.
- Avocado: Delicious and very green!
- Champagne Mango: The only mangoes we use. A.K.A. ataulfo mangoes. A.K.A. the best mangoes ever!! Creamy, smooth, incredible!
- Fior Di Latte: Milk gelato. Milk from an Amish family’s single herd of hormone free, grass fed in Lancaster County.
- Mojito: Tart lime, cool Overbrook Herb Farm mint and rum.
- Nocciola Piemontese: Hazelnut gelato made with nuts from the Piedmont region of Italy.
- Thai Coconut Milk: Sweet smooth coconut gelato made with coconut milk from Thailand and a hint of coconut rum.
I didn’t anticipate the intense anxiety I experienced when deciding which flavors to order, once we arrived. There were so many, they all sounded incredible, and I wanted to stay for the rest of the day sampling them all.
In the end, I went with dark chocolate (“Cioccolato Scuro: Rich, black and serious”), caramel (“Dulce De Leche: Our own decadent Argentine caramel swirled into Fior di Latte gelato”) and sea salt. The sea salt flavor, which I’ve never seen offered anywhere else, was brilliant, and accentuated the other two flavors. The chocolate was super rich, just the way I like it, and the Argentine caramel, mixed into that Amish milk gelato, was heavenly.
Kiyo went with a fruity combination: grapefruit Campari, kiwi and chocolate. I obviously had to try his and it was equally delicious. If you go to Philadelphia, I cannot stress enough that you must try the gelato, from one of Capogiro’s three locations.
Location: 117 S 20th St. Philadelphia, PA 19103 Phone: (215) 636-9250