Food & Drink

Capogiro Gelato Artisans

More than 25 delectable choices of gelato and sorbet will make it impossible to resist

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Overview

Everyone, from Town and Country and Oprah’s O Magazine to Food and Wine and The New York Times, raves about the gelato at Capogiro.

It really should be no wonder why — the gelato here is literally a work of art.

Prepared each morning from scratch in small batches, the gelato is made using the freshest and most natural local ingredients from Pennsylvania’s rich farmlands.

Depending upon what hand-picked produce is in season, Capogiro creates their wonderful assortment of flavors, which sometimes includes unusual ones like Avocado and Mojito.

Capogiro was founded in 2002 by Stephanie and John Reitano.

The Experience

Capogiro (Italian for “dizzy” or “giddy”) was conceived during the Reitano’s vacation to John’s native Italy.

Inspired by the Italian pleasure, Stephanie and John opened a gelateria back home in Philadelphia using the artisan method, the highest level of gelato making.

Whether it is winter’s Persimmon Sorbetto, spring’s Honeysuckle Gelato, summer’s Lemon Opal Basil Sorbetto or fall’s Back Walnut Gelato, your palate will be aroused.

And if the gelato has you craving even more of Italy, you’re in luck: delicious panini sandwiches, homemade soups and great coffee are also on the menu.

You’ll definitely want to visit Capogiro’s Web site before you go.

There you can find out what flavors are on the menu that day, learn fascinating background about gelato and Capogiro, and even order pints of Capogiro’s out-of-this-world gelato to be delivered right to your door.

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