Everyone, from Town and Country and Oprah's O Magazine to Food and Wine and the New York Times, is raving about the gelato at Capogiro. It really should be no wonder why — the gelato here is literally a work of art.
Before you visit, cast aside any preconception of gelato that you might have, especially if you are at all familiar with Philadelphia Water Ice. Unlike mass produced "gelatis," authentic gelato is infinitely richer and creamier than ice cream, while containing about half the fat and calories. And Capogiro Gelato is gelato at its finest.
Owners John and Stephanie Reitano will tempt you with more than 25 varying flavors of gelato and sorbet every day. 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. Some of the most popular house favorites are Bitter Chocolate, Rosemary Honey Goat Milk and Sicilian Blood Orange.
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.