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True Love: Capogiro Gelato Update

Six pints of true love.

Just the other day, I was sitting in my office on the nineteenth floor; tasks-to-do in a mental queue and meetings pending as usual. A knock on the glass sliding door was heard. I motioned the universal hand sign for “come in,” barely glancing up. A man not much older than I, wearing a black jacket with “Fedex” emblazoned, walked in carrying a mid-sized package. Admittedly surprised, even though I was forewarned, I signed for it. As soon as he left, sliding the door shut behind him (I was back within the safety of my corporate enclosure), I immediately and excitedly began to open the package with a pair of dull scissors. Inside of it was a Styrofoam icebox, wrapped with care in blue tissue paper, tied with red string and a small white envelope. I put the envelope aside for later (against the upbringing of the “read-the-card-first” mantra). I opened the icebox and to my delight, under a paper bag of very cold dry ice, lay anxiously six pints of Capogiro Gelato, compliments of Stephanie and John Reitano (proprietors of Capogiro Gelato, Philadelphia). The manifest of flavors was as follows:

Sweet Potato with Pecan Praline
Cioccolato Scuro
Pompelmo Rosso (Ruby Red Grapefruit) con Campari
Ananas (Pineapple) con Sage
Melograno (Pomegranate)
Fico d’India (Cactus Pear)

As soon as I got back to Kelli’s midtown apartment with the gelato, she and I conducted a very professional taste test: we opened each container expediently and haphazardly and, both armed with an oversized spoon, commenced to quite properly stuff our faces (the way it was meant to be eaten, I’m sure). Beyond our stomach’s limit, we broke infrequently to try and mutter our reactions: Kelli loved the Cioccolato Scuro (dark chocolate) gelato; I was in love with the Pompelmo Rosso (Ruby Red Grapefruit) con Campari sorbetto. It was much better tasting than we could ever dream gelato or sorbetto being.

Looking back on that night, it was gelato puppy love I’m sure. Now that my tastes have developed, and the initial passion has subsided, I can confidently say that it is true love bar none. Capogiro Gelato, like Kelli, is here to stay.

Ironically, as I write this in my warm apartment and it’s snowing outside (supposedly a New York City eight inches), I am enjoying a heaping bowl of Fico d’India sorbetto (what’s left, that is). I do not doubt that it is quite an experience to go to the Capogiro Gelato store in Philadelphia, but there is something to be said about eating it at home, in the comfort of warmth when it’s blistering cold outside. It is, for lack of a better word, funny. Like love I guess.

Previous Post: Capogiro: Gelato Artisans

To get some delivered to your doorstep, order online:

Or, if you are in the Philadelphia area, visit their store:
119 S. 13th Street
Philadelphia, PA 19107
(215) 351-0900


Ralph Wiggum says on February 26th, 2005 at 6:09 pm:

Ok, that amount of gluttony is totally unnecessary. How was the Melograno?

Andrew says on February 27th, 2005 at 12:28 am:

Before the other day, I hadn’t had a pomegranate since I was a child. From what I remember, I never really enjoyed them. But I loved the Melograno sorbetto, so it makes me think, should I go and give the pomegranate a second chance?

Christy says on February 27th, 2005 at 10:50 am:

What are your suggestions for a good brunch place in the city? I’m in a eggs benedict sorta mood…

And because this is a dessert blog…SOME KICK A#$ DESSERT!!

:) I think he’s quite happy – not evil as Patar put it…

Andrew says on February 27th, 2005 at 11:24 am:

Christy, here are three good places for brunch in Manhattan:

Balthazar (My personal favorite, great eggs benedict and awesome desserts!)
80 Spring St.
Between Broadway & Crosby

Mogador Cafe (Moroccan food, great eggs benedict. Some selection of desserts.)
101 Saint Marks Pl.
Between 1st Ave & Ave A

Grey Dog’s Coffee (traditional brunch, I’m not sure if they have eggs benedict, but you can bring your dog too! Selection of pies.)
33 Carmine St.
Between Bedford & Bleeker

Tell me how it goes!

Jessica says on February 27th, 2005 at 10:48 pm:

Oooh yum, but $60 is more than I spend on food for a whole week! Maybe this can be a birthday present… How does Capogiro compare with il Laboratorio del Gelato?

Andrew says on February 27th, 2005 at 11:43 pm:

Jessica, it probably would be a good comparison to make. Unfortunately, guilty as charged, I have only heard of il Laboratorio del Gelato, I’ve never tasted it. But, I’ll make a point of it and then write something up.

Kelli says on February 28th, 2005 at 9:59 am:

In defense of our sinful indulgences, I think we were quite restrained around such tempting gelato. Yes, we tried all flavors and went a little crazy but we only had a few bites of each (then again, this comment is coming from the girl who lives for dessert :) ). I must say this gelato is beautifully packaged and tastes wonderful. It’s a perfect gift or treat for yourself. Thank you Capogiro for bringing this to the US the way it was meant to be!

Julie says on March 2nd, 2005 at 12:40 pm:

Hi, I just found this wonderful blog through MUG and I love it! Great work. I’ve been to Capogiro in Philly and can honestly say that it’s the best gelato I’ve ever had. It’s better than Il Laborotorio, and that’s REALLY hard to do. Everyone should stop working right now and go!

Andrew says on March 3rd, 2005 at 10:29 am:

Thanks for the kind words Julie. Everyone keeps talking about Il Laboratorio so I must go there and make the comparison myself. Oh, and I second that motion! Let’s all stop working and get some dessert!…..imagine, if only.

Meryl Freedman says on March 4th, 2005 at 10:05 am:

Il Laboratorio is not really authentic gelato, it is very good ice cream. There is nothing like Capogiro around, it is outrageous!!!!!!

Green says on April 25th, 2007 at 5:37 am:

Hi Sam! Photos i send on e-mail.

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Lovescool is the documentation of a journey to discover what sweet things are out there, why people love them so much, and perhaps what it takes to start something new.

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An interest, that turned into a blog, that turned into a career. Kelli Bernard is now the owner and baker of Amai Tea & Bake House.

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