Wednesday, December 30, 2009

Resolutions


Have you got yours? You know what I'm talking about, that time of year when you decide to change something about your life. Cut the fat, stop eating waffles, drink more water, buy more speedo's. It doesn't matter what it is really, the question is whether or not you'll be able to keep it.

I wish I could give you good tips and tricks here to help you keep whatever New Year's resolution you decide upon, but my track record, like most, isn't that great. Regardless, we'll be there for you on New Year's Day at our Midtown Village and Rittenhouse Square locations to offer up coffee to fuel your resolution, or maybe just a little sugar rush from our gelato to get you through that crazy parade of Mummer's.

Best of luck to your resolutions and see you next decade!

Tuesday, December 29, 2009

Passions and Preferences



You say to-MAY-to, I say to-MAH-to. We all have our way of doing things. I think I can speak for just about all Capogirians when I say we all have a passion for food; different preferences, but the common thread is definitely passion. We talk about food, we argue about food, and we are always talking about what we are going to eat next while we are eating. When someone travels, you hear, "Oh! You must try (insert bar/bakery/cafe/restaurant/street vendor/younameit here). Do not leave until you do!" Kamala returned from West Virginia with Oliverio peppers, Dan returns from Wisconsin with curds and eye patches (don't ask), Tacy returns from Maine with tales of lobsters and blueberries (you cannot bring those back), Lorenzo returns with artichokes, and I return with hot sauce and beignet mix. We are passionate.


Today we discussed what we ate in our holiday haunts. The highlight for me was probably one of the most delicious sandwiches I have ever had. See this beauty? It is an Oyster Loaf from Casamento's on Magazine Street in New Orleans. I am not one for white bread, but I lovelovelove oysters. This was near perfection. My brother-in-law, Tiger, took John and I for lunch. He said that he brings out of town-ers to Casamento's. 3 dozen oysters, shucked by the most adorable men, oyster stew, fried crab claws, 3 1/2 oyster loaves, and 6 Abita Gold beers served by the sweetest woman, who started out surly because we were mucking up the runway for the servers. Agreed. As I said, I am not one for white bread, but this was not your ordinary white bread: it was buttery and, quite honestly, worth fighting over. The oysters were shucked moments before and fried perfectly. These people are worthy of worship - Food Titans.

That was not the only perfection of the week. There were others. I'll save it for later. Another time.

I am home and thinking I need to create some new flavors. I feel inspired.

Monday, December 28, 2009

Barista-On-Barista: Ryan R.


It's that time again!! Time to get to know your bright eyed, smiling faced, always-happy-to-see-you Capogiro baristas: This week we've got the scoop (get it, "scoop", we sell gelato... hahaha) on 13th street's Ryan R., or, as he signs off on all of his cleaning tasks by, "R²". [Just so ya know, this photo is from our Holiday party last week, he doesn't work like that.]

As a customer, you probably know Ryan as that sweet guy who can handle an out-the-door Saturday night summer line quickly and with the slightest of ease. Getting you from anxiously waiting at the back of the line to lounging in our cafe with a full cup of Avocado and Lime sorbetto all within a matter a seconds, and with the style and grace demanded of a Capogiro gelato artisan. (It is a serious art, if you didn't know. I mean, you've read all about how we scoop this stuff, haven't you?)

To me, Ryan is that guy that I can always count on to be consistently AWESOME. No seriously. Ryan's been at Capogiro for a little over 2 years now, and he's got his barista game on tight. But Ryan is much much more than a barista, I swear...

A journalism major at Temple University, Ryan has just finished up an internship at Philadelphia's Magnet magazine. He was even so popular there that they ended up interviewing him about music, about Magnet itself, and yes, even about Capogiro... (You can read that interview HERE.) Ryan's set to graduate school this spring, and has plans to move to Iceland with his fiancé, Joe, after the summer. (Gay marriage is legal there, so legal that they even have an openly gay President... Did'ya know that?)

We'll miss you Ryan, but till then, keep scoopin' those eggs (I told you, read that post)...

Roots and rituals.



How was the holiday? Does your arm hurt from all that Wii action? Are your pants a liiiiiiittle tight this morning??? Mine sure are! I destroyed every hollowed out loaf of bread with spinach dip inside it from here to the Alleghenies.
We spent the weekend in West Virginia (save your kissing cousin cracks; I've heard them all a hundred thousand times before and furthermore, my cousins are for the most part wildly unattractive, overzealous religious fanatics or just totally unkissable...). I love WV in all of it's backwards glory. I love southern foods and traditions (though I hail from ABOVE the Mason Dixon Line) and I'd like to share a tiny piece of my family's heritage with you.





It's my grandmother's (Big Ma's) New Year's Day tradition and she would box my ears from the great beyond if I didn't prepare it annually. Black eyed peas, cabbage, collared greens and cornbread on the first day of every year is said to bring you good luck and prosperity. I'm not sure if it has anything to do with a ceremonial "cleansing" of the system.... but, ummm, thats one of the ritual's "perks".


I steam the greens in a big pot with a giant slab of bacon and force friends and neighbors to indulge. They're generally terrified at first. (Why does cabbage scare people so? It's not as if I'm asking them to eat chitlins and pickled pig's feet, sheesh, grow a pair...). After a few bites the fear dissipates and it's replaced with a newfound addiction to soul food. If you ask me, nothing says "Happy New Year" like black eyed peas and a slab of swine... MAN, I wish we'd make bacon flavored gelato... We ask all the time but, the Reitanos are very ANTI-meat based gelati. Party poopers. ;) Curb your craving with a pint of our Sea Salt Gelato in the meantime, we'll keep begging.

Whatever your traditional or non-traditional New Year's palate requires, I hope it finds you in good health and among family and friends. Happy Holidays, friends and don't worry about the extra pounds. I'd take bacon over a bikini any day.

Monday, December 21, 2009

Winter Wonderland!


This weekend was wonderful. A blanket of snow covered Philadelphia. My kids dove into the snow. As city kids, their snow memories are far different than mine or John's. John grew up in upstate NY where the snow was serious. I grew up on the beaches of New Jersey. Snow covered the joint, but it was usually nothing too serious. My parents would take us to the lone hills in the area and we would sled or tube down. Turkey Swamp Park was the place where we would ice skate and drink hot chocolate. My teen years were filled with football games on the beach with the snow: nice memories. John's winter was filled with snow - he has horror stories regarding the shoveling of his drive as a teen. Very different from snow in Philly.

The kids ran out the house and along with the other kids on the block, tunneled through the brick walks and between the cars. Our dogs tore up and down the block and snowball fights were had using the parked buried cars as cover. We walked a few blocks to view the art museum covered in snow and looking beautiful. A walk to the neighborhood deli to purchase bread and eggnog was fun. The city was quiet wrapped in snow. No buses, no sirens, no crazy people yelling through the streets. Shhhhhhhh, the city begged: it's snowing!

This past Saturday is usually the busiest shopping day of the year. Capogiro was quiet, but those walking in were so appreciative of the warm coffee and soup. Our baristi were happy to see those who ventured out. We did close early: we were worried about everyone getting home safely. For our friends who came out and enjoyed the hot chocolate and gelato, thank you for the company. The city in the winter.

Thursday, December 17, 2009

Barista-on-Barista..... Con-radical


Sooo, there's a guy at Capogiro 13th street who's kinda awesome. He's Conrad to most. In fact, once you meet him, he'll be Conrad to you too. Conrad is the go-to man for any and everything sweet-related at Capogiro. Gelato is a biggie (duh), but we've also got those crazy good cookies, caramels, gummy pandas, chocolaty things, gavottes, biscotti, brownies, newly discovered vegan treats... the list goes on!


Aside from his general awesomeness, his fancy beverage-making talents, and the stunning breadth of his knowledge about the sugary concoctions we offer you, Conrad is the author of Philthy Blog. That's right, THE author. I'm not much of a blogger or blog reader, but this one is worth it. Really and truly. Long ago, on my first day of training at Capogiro, I'm fairly sure that the first words to come out of Conrad's mouth (aside from 'Capogiro rocks my world!') were 'Hey I'm Conrad! You should check out my blog!" I did my best to absorb everything I was taught that day, and when I got home I headed to the blog.


There is absolutely no way to sum Conrad up in just a few words, but the blog actually gives you a pretty incredible look into what he's passionate about. What gets him thinking, gets him mad, some stellar photography; Conrad is one of the most knowledgeable and motivated people I know. You're sure to find easy conversation, and an intellectually challenging one if you're up for it. He's also a genuine charmer. No joke. The guy is adorable. Come say hi!

Wednesday, December 16, 2009

Last Chance Holiday Mixup!




I grew up in a mixed religion house: Menorahs and Christmas Trees sat side by side. My favorite holiday treat were TV specials; nothing, and I mean nuthin, would keep me away from those tv specials. (Hands down, the best was: “The Year Without a Santa Claus”). Light the candles... nope, not if Rudolph is on. To this day I can sing the lyrics of all the songs. Just a few weeks ago my sister-in-law Christine and I belted out the Heat Miser song while walking out of the Gorky (an absolute must!) exhibit at the Philadelphia Museum of Art. Spontaneously! Some people doing the Rocky run stopped and sang along. That stop motion cartoon was created in 1974! 1974! ..... nineteen seventy four!

So, what are your fond memories of childhood pop? Did you love the Heat Miser or did your heart squeeze for that dentist elf Perhaps it was Rudolph’s girlfriend.... What was her name?

Soon I will travel from Philly - running from a little Snow - to Christine’s home in New Orleans for a little Heat to create some holiday memories. My kids’ memories are filled with Po-boys from Domalise’s, beignets, linguine alle vongole, their cousins, and no snow. TV specials do not play into their traditions. How sad. What are your holiday traditions? Do you travel or stay put or watch movies and eat Chinese food? I have done them all...

Whatever your flavor, spot, or ritual, we have
flavors to pair! Order by midnight on SUNDAY,

DECEMBER 20th and we will get it to you!

Pomegranate
Perfect with Prosecco.

New Orleans’ Nog
Egg Nog Gelato spiked with Southern Comfort.

Apple Cider with Clove
Top it on Latkas. Trust.

Cioccolato Scuro
Scuro is Rudolph’s fave.

Cranberry Heirloom Apple
Tart and sweet, just like the holiday.

Cinnamon
Spicy! The perfect compliment to any dessert.

Click here to order 6 perfectly packed pints to be sent ANYWHERE in the continental US.


Happy Holidays!
Now, go watch Snoopy Come Home on youtube.

By La Regina

Tuesday, December 15, 2009

It's the Most Wonderful Time...


The holiday season is truly a wonderful time of year; in fact, I’d have to agree with whoever said that this is the most wonderful time of the year. There are twinkling lights and decorations everywhere, shoppers merrily bustling about and, almost more importantly, something that makes me love holiday time even more: Castagna or Candied Chestnut Gelato. This elusive and tantalizing flavor makes its appearance in our gelato cases every December, but enjoy it while you can because, unfortunately, chestnuts, like Santa himself, don't stay around for long.

This much anticipated (at least by me) seasonal flavor is light in texture but rich in flavor, and is swirled with tons of candied chestnut chunks. It’s like eating a fluffy cloud of sweet deliciousness peppered with yummy bites of velvety nuts - how could you say no? This gelato is so unique in flavor I almost always opt to eat it solo, however, with so many options why chose just one? I like to pair Chestnut with Cioccolato Scuro, but if you prefer things on the more mild side I would calm it down with the green wonder of the gelato case, Pistacchio Siciliano, or Rosemary Honey Goat’s Milk, for an all out holiday feel.

Christmas time in South Philly


One funny thing about living in South Philly (there are many) is that the neighbors always let you know what holiday it is. As of now, 1 out of every 3 row homes are littered with Christmas cheer. Mine is not. I'm very nontraditional and I really don't care to spend my time adorning my house with lights. It's enough of a struggle to manage a 3 year old, let alone a twisty mess of lights. And at the same time? Whoa. Brain freeze. (Which is what you won't get when you enjoy a lovely gelato.)

These cats in South Philly go all out. Three story row homes are encircled in lights. Can you imagine the ladder they'd have to use? Candy canes in windows. Snowmen. Santa. You walk down a side street and I kid you not, a house has a speaker on their stoop playing nonstop Christmas music.


And it's like this for every holiday/season that's on the calender. January's all "new year" themed, of course. Lot's of babies in diapers and top hats and sashes. February has windows full of valentines and love and cupid and blech. March, St. Patrick fills the streets with green lights and leprechauns and the pots of gold we all wish for. April is awash with Easter bunnies and fuzzy ducks.


May is spring. Isn't President's day in the spring. Do I have to capitalize "president"? Or "spring"? So the windows are full of flowers and spring type stuff. It's also Cinco de Mayo. Now my neighbors don't actually decorate for this one, but sure do celebrate it like most Americans. You can tell by the collection of beer cans in the gutters and storm drains. June. I am now consulting my daughters Highlights calender. Just found out that Presidents Day in in February. I do remember seeing photos of Washington and Lincoln in the windows. No lights, though. But Flag Day is June and there's lots of flags.


Of course July brings out all sorts of red, white and blue. American flags are freakin' everywhere. It's all USA. USA. USA. And surprisingly, a South Philly fireworks show rivals the one at the Parkway (especially at New Years Eve). August/September are pretty boring. Maybe you'll find a beach ball or two in the window; maybe some pre-fall leaves. But I guess everyone needs a break b/c the killer months are a comin'.


October is Halloween and this is when things really start to get crazy. Pumpkins, skeletons, gravestones, witches, that house I mentioned before now has "scary" music playing. Neighbors are going all out! There's a house that has this HUGE inflatable spider on the front. My daughter really likes that one. Which then leads into November and I wish I could count how many Pilgrims I see in windows. And cornucopias. And leaves. And turkeys. And everything Fall. And as soon as Thanksgiving is over, Christmas roars in like a drunk Santa and blindsides you with Christmas cheer.


Okay. I'm taking my girl to see Santa (but she says she won't sit on his lap! Don't blame her.) And her response for when Santa asks what she wants for Christmas will be: a hat - Easiest Christmas EVER. Sure, we'll listen listen to all that Christmas music. But as for decorations... call me Scrooge. Call me Mayor McDuck. I'll just let my South Philly neighbors decorate for me.

Monday, December 14, 2009

No, YOU look good!


So,

Our last month our friend Caroline at Looks good to me NOT ONLY wrote a really nice post about our Capogiro Gelato on her blog BUT to top it off, sent us one of her awesome illustrations to boot!!! Thanks Caroline!
(You can see the non goofy version of it on her site...)
We really appreciate the print and the post. Hope you have a great holiday and thanks for being a Capo fan!












Persimmons start arriving in November. During the first week of December, I place 6 persimmons on a plate on my counter. They soon become soft, dark in spots and quite frankly, if it were summer, they would gather flies. I carefully wrap and pack them to make the trip down to New Orleans. I give the gift of rotting fruit to my mother-in-law, Anna. Because I love her. Not kidding.


My mother-in-law was born in Padua, Italy and raised in Rome and spent her teen years back in Padua (which is between Venice and Verona).  The holidays were filled with roasted chestnuts, panettone, linguine alle vongole e cachi. Cachi are persimmons. The way to eat them is to let them ripen to the point of rotting, lean over the sink and rip into them.  I know she only eats them in privacy: I have never seen her indulge, she is too much of a lady. It is one of those things in which you need a moment alone. We all have one.


In celebration of the holidays and my lovely inlaws (and they are lovely):


Strange Holiday Gelato


Anna’s Persimmon Sorbetto
Uber ripe, sweet, slightly spicy and ultra Italian.


Roan’s Pure King Leo Stracciatella
Mint, smashed candy canes, bittersweet chocolate? Yes, please for my sweet nephew.


Francesca’s Coquito
Thai coconut milk, egg yolks, vanilla and rum. AKA “Puerto Rican Egg Nog” for my lovely friend Francesca, like a sister.


Domenico’s Nocciola
Just pure hazelnut for my father-in-law.


Julian & Gabe’s Sweet Clementine
For my nephews who are getting so tall I forget how little they are.


Quince
Quite possibly my favorite thing to poach.


Enjoy the holidays with what makes you happy and, well...different. We love different.


6 perfectly packed pints shipped anywhere in the continental US.!
Click HERE to order, just in time for Christmas!

Thursday, December 10, 2009

Party Favor Flavors


















As the holiday season descends upon us, the cards and party invitations start pouring in. Office parties, family parties, friend parties, kid parties, etc. Parties are fun and all, but it can be a bit overwhelming when you're expected to bring a little something to each one. A bottle of vino, a cookie tray, foil-wrapped candies: these are acceptable contributions, but don't they seem too played out after all these years? I mean, really - when is the last time a tray of gingerbread or sugar cookies really knocked your (or anyone's) socks off?

When heading to holiday parties this year, why not bring some Capogiro pints along? They are hand-packed into sturdy to-go containers in any of our three Philadelphia locations, and you can pick any flavor from our abundant gelato selections. Kids will love sweet-tart pomegranate and milky dulce de leche, while adults will appreciate rich and luxurious chocolate hazelnut, sophisticated Turkish coffee, or sinful single malt scotch. Thai coconut milk, dark chocolate, and lemon sorbetto are all guaranteed crowd pleasers. Our baristi will be happy to help you pick the perfect flavors (we have between 22 - 27 fresh flavors in our cafes), sure to add a creative flare to any dessert spread. All those dry and boring cookies will be given new life when used as bookends for gelato sandwiches!

If you're invited to soirees out on the Main Line, New Jersey, or even further, never fear - you won't arrive bearing gelato soup! Our gelato can survive the trip. We pack your pints up with ice or even dry ice, and both will keep them frozen for several hours.

So this year, bring the party favor everyone will fight over - pints of Capogiro's beautiful, artisanal gelato!

Tuesday, December 8, 2009

Start Your Engines!

Your holiday cake buying engine! We've told you about them before, I know, but it's in full swing now, baby! Be the envy of your guests at your next holiday party, family gathering, or misfit toy club meeting.

Layers of fresh, seasonal gelati and sorbetti shaped into exotic shapes, like PRISMS (ooh, like that pink floyd album) and DOMES (like those bullet guys from mario bros. what were they called?) Whoaaaaa.

We keep our case fully stocked with some of our favorites:

Il Mattone - Or the brick to most. Alternating layers of sweet Mascarpone gelato and indulgent Amaretto gelato in a rectangular shaped cake coated with toasted almonds.

Triangolo - Our most popular cake. Three layers of gelato in a groovy prism shape. Contains a layer of each: Cioccolato Scuro, Fior di Latte, and Bacio, with crushed house-caramelized hazelnuts pressed into one side. Slice it backwards to hear secret messages from a non-denominational demon of your choice!*

Della Signora - Men, fear not! It's only a lady cake because of the finger shaped cookies on the outside! A layer of Pistacchio Siciliano gelato topped with a layer of Burnt Sugar gelato with those caramelized hazelnuts (they're something special) in between and on top. It's finished off with a ring of lady finger cookies and a fancy pants bow.

Not something you were thinking? We have other cakes in our reportoire available for special order. La Bomba is a sharp little number of two seasonal sorbetti, surrounded by a layer of Thai Coconut Milk gelato with flaked coconut pressed into the exterior in a sleek half sphere shape. Or maybe you're going to dress to impress with an L'Alaska al Forno: a brilliant cake made up of a 2 flavor core and then topped with beautiful peaks of Italian Meringue. Placed in a 500 degree oven for a minute or two (wait, gelato in the oven? no lie!) to get the meringue brown and toasted. It'll knock the pants off your guests, if that's what you're goal is.

Or, choose to keep it simple. Ciclone comes in two cyclone shaped sizes with up to 4 layers of seasonal sorbetti. Circles make you dizzy? The Quadrato is a traditional square shaped cake with up to 5 alternating layers of seasonal gelati or sorbetti. You decide!

Maybe not your favorite seasonal flavor? Call us up! (215)-636-9250. Our gelato cake operators are always available to discuss our current seasonal flavor options with you for your very own, one of a kind, custom gelato cake. Keep in mind they're only made at our 20th St location and we'll need a few days to whip up something custom for you.

*We kid, we kid. Only our cioccolato scuro is demon endorsed, start saving now to buy his soon to be released basketball sneaks.



Monday, December 7, 2009

Vegan Apple Cider Donuts!!

Yeah, that's right... We used the "V" word.

If you haven't stopped by 13th Street to taste one of these mouth watering creations, you need to schedule a visit soon.

Mike Landers, the mastermind behind the North Port Fishington Cookie Factory treats, has completely reinvented the cruelty-free goody. "But vegan?", you ask? YES. We know. But try it for yourself, they're only 50 cents. Moist, dense, and delicious: grab a couple of mini apple cider donuts with your morning cappuccino and start your day!

The North Port Fishington Cookie Factory delicacies are made in Philly's own kitchen share. (Did you even know Philly had a kitchen share? Very cool Philly.) Along with the donuts, 13th Street carries North Port's Chococochip, Peanut Butter and Crasin Oatmeal vegan cookies.

You don't have to be vegan to like these goodies, or even know what a vegan is... You just have to like goooooooooooood treats!!

Thursday, December 3, 2009

Cats, Dang It!


Cats love our gelato--it's true--but they shouldn't eat too much of it, 'cause they will get spoiled rotten and maybe also gain secret mind powers. Spoiled kitties moving furniture with their minds is a really scary thing you don't want to have to deal with, trust me.

Unicorns used to eat gelato, but they are now forced to live outside the "irreality cone" and are lost to us. Someday (maybe after the next imminent polar shift) when the electromagnetic veil is lifted, we will hopefully be able to feed cioccolato scuro to our mythical, horned, ungulate friends.

My cat just mind-scanned me to see what I was thinking, and wishes to remind me that the now-extinct thylacene used to gobble triple cones of bacio, pistacchio, and stracciatella gelato so fast and so often that they had permanent "ice cream headache," thus the terrible grimace they always wore - Crazy! Thank you, dearest Cat Overlord! He also wants me to bring home a pint of fior di latte and to relay this special message to oppressed cats everywhere:

"mew! mew! miow! rowr!"

Wednesday, December 2, 2009

Cross Country Capogiro


Have you ever found yourself on a long business trip in Boston, going through Capo-withdrawal? Were you shaking in the corner of your hotel room, with your laptop propped open for you to stare at the daily flavor list like a lion gazing hungrily at a gazelle? Do you roam aimlessly through the streets mumbling in a mixture of tongues and broken Italian... forcing yourself into ice cream shops and leaving with feelings of emptiness and regret?

Fret no more, Bostonians!

We're shipping fresh gelato and sorbetto to this fantastic Zagat rated, Italian Wine Bar, Café called Piattini! They just got an awesome review in the Boston Globe and we wanted to congratulate them and wish them the best via Capo-blog shout out.

Thank you Piattini, for spreading the Capogiro love and furthering our (not so) secret plans of world domination.

Where in the world will we end up next? Any ideas?

Almost Phamous!



Hey! Our friends at Philebrity (one of our favorite local blogs and twitter pals) have listed us on their "Business of the year" poll in honor of their 1st Philebrity Awards Show! Oh, you just HAVE to go and vote for us. Please? Please... with a dollop of freshly whipped panna on top? Thanks for the props Philebrity! Holla Back.

xoxoxo,
Capogiro

What's In A Name?



We know you don't understand, and we sorta like it that way. It's that one little thing we can smile about on the inside when you ask us. It's an age old question round these parts "What's capogiro mean anyway?"

But shh...don't tell my boss, 'cause I'm gonna let you in on our little secret.

To have a capogiro is the Italian way of saying that you are a bit dizzy. Not dizzy in a feeling sick to your stomach way but, mind you, dizzy in a schoolyard crush kinda way. The one where you have to sit down cause the grin on your face is throwing off your equilibrium.

It breaks down like this: capo means head and giro means spinning. Are you picking up the breadcrumb trail I'm leaving for ya?

Here's what the fine folks who write Italian - English Collins Dictionary have to say

Capogiro - sm: dizziness
aver un capogiro - to have a dizzy spell
ho avuto un capogiro - I felt dizzy
da capogiro - astonishing


So come on in and let a Capogiro hit you: we have plenty of seats to rest your tush on and all sorts of refreshments for you to recover!

Monday, November 30, 2009

Barista On Barista: Getting To Know 13th Street's Nelson H.


If you ever stop by Capogiro 13th street and you hear Darwin Deez playing, it's a sure bet Nelson is behind the counter.

Nelson joined our team this past spring; he is a Temple University sociology major who enjoys long walks on the beach ;)

Nelson works a variety of times during the day and is awesome at finding nooks and crannies to clean. His cheerful demeanor and upbeat personality make for a fun experience for both customers and employees. His favorite flavor gelato is Chocolate Banana!

Stop by and say hi sometime!

by Alex F.

Seriously? Cyber Monday....


I am a horrible mother when I force the kids to listen to NPR in the morning.  Yup, I do. I feel like they should listen to current events and quite honestly, morning radio, other than NPR, is painful for the most part. Too much D.J. talk intended for an R rated crowd. Tho, I’m no prude, but the constant innuendo is not something I can handle explaining to my 9 year old before I’ve have  had coffee...I am running on and on...My point is that the reports this morning about "Cyber Monday" were plentiful. It made me think; "We should let people know, while they are tooling around online instead of working, that we send out gelato!" Who wants an ole fruitcake or a stupid gift basket with mini jars of jam and weenies? Not me: I want real food.


So get your real food right here....$60 plus shipping to anywhere in the continental United States!  Yup, right to your door.


Mascarpone Cheese with Heirloom Apples
If you must, here’s your cheese basket, Italian style! Imported Italian Mascarpone Cheese blended with Heirloom apples from Lancaster County. Heirloom apples are from trees whose seeds are from the late 1700’s.


Pure King Leo Stracciatella 
A gelato with a pedigree: Royalty no less. Hot house Swiss mint from Lansdale, Pennsylvania, infused and blended to make our mint gelato.  As the gelato pours from our batch freezer we mix in dark chocolate and crushed Pure King Leo peppermints.


Cachi (Persimmon)
The Greeks refer to persimmons as “Fruit of the Gods” or “The Wheat of Zeus.” Sometimes they’re even called a “Velvet Apple”. Wait..., VELVET APPLE!!?! Persimmons are slightly spicy and definitely for an adventurous palate. Think about it; Would Zeus want socks and underwear?


Castagne (Chestnut)
Unfortunately we cannot take you to streets of Florence on a crisp winter’s day to have some roasted chestnuts from one of the ubiquitous carts; but we can take hours and hours of our own time to simmer whole chestnuts in sugar and spices. Then we fold them into chestnut  gelato for your quick getaway.


Mandarancio (Clementine)
Sweet little clementines. History tells us that the clementine was an accidental hybrid discovered by Father Clement Rodier in the garden of his orphanage in Misserghin, Algeria. Regardless of its virtuous past, this succulent fruit is more delicious if juiced moments before freezing. So that’s how we do it.


Cioccolato Scuro
Always, the bitter must tame the sweet, or vice-versa. Deep, rich, black gelato to ease all those holiday worries... or fuel the fire. You decide.


Click HERE to order.

Saturday, November 28, 2009

Make It Pretty

When we make you a coffee drink, we want it to be the best possible version of itself. Capogiro baristi pride themselves on making delicious, beautiful cappuccini and lattes. Wait, did I say beautiful? That's right: not only do we strive to pull perfect shots and foam the milk to a heavenly texture and temperature, we want it to be pretty, too.

While this may seem a bit superficial at first, think about it: if the person making your coffee has taken the care to add the lovely finishing touch of a heart or rosetta, chances are that he or she has also striven to properly put the ingredients together. Also, it shows that they care about you, our customers, and want to add a little art to your day.

No special tools or magic are needed to coax beauty out of the milk and espresso; just very uniform, smooth foam, a steady hand, and a clear vision. Don't worry - we won't make you wait for your caffeine while we draw a caricature of you in your cappuccino (though I would like to learn how to make a latte kitten). Only a few moments are necessary to produce these special shapes. Stop by one morning and behold the craftsmanship of our openers Ted and Josh (both photos featured here are the work of Sir Josh)!

Wednesday, November 25, 2009

Sorry Michaela...




May all your birthday wishes come true, Capo-Mom! Happy 29th! May your turkey day go off without a hitch and for the love of god, stop rubbing your eyes after you cut hot peppers!


xoxoxo,
All yo' chitlins here at Capogiro

Tuesday, November 24, 2009

It's coming on...turkeys


Unfortunately, annually and about this time of year I fall into what my father affectionately refers to as the Slough of Despond, aka the Holiday Blues. I really couldn't tell you what precipitates this change in me - it may be the cold weather, which makes me balk and spit and cry and whine, or it just may be that people get so stressed out about making the season perfect that they tend to forget it's meant to be a joyous, appreciative time. With that in mind, knowing that the next few days tend to be the most frantic days for chefs and hosts of all kinds, I'm taking a minute away from my everyday cynicism to be thankful and recognize some of the things that make me smile about working on 13th Street.
First and foremost, I have to say that the regulars we have here are truly amazing. No joke. I mean yeah, some of them are completely...unique. Like butterflies. Weird ones. But what family isn't a little skewed?? You see the same people every day, and when you don't it's a distinct aberration. We get to know them by name (ok sometimes just by their coffee preference...) to the point where if a whole gaggle show up at once it tends to muck up the works for those who are only here for some coffee and gelato, and not to shoot the breeze. I got the strangest look from a newcomer yesterday because I was questioning one of our morning coffee regulars about the status of his cat, and how her broken leg was healing after an Evel Knievel style leap from a tree. This, I realized later, isn't the most common thing. I made some lopsided crack to a barista the other day as I was fixing my own coffee only to receive the "yeah nice, uh huh I'm not listening" smile and nod. Ego slightly bruised I realized that sometimes I'm not that funny, but mostly that it's a little uncommon to get to know the people you wait on as well as we do here.
So Thanksgiving. Yeah. If you happen to be like me and are feeling a little downtrodden, I can almost guarantee you that you're not alone. Those crazy, somewhat lovable people you see on a day to day basis remember you, and want you to be happy! For serious. Go home and watch A Charlie Brown Christmas, make some freakin' cranberry sauce and get to work!! After all, it only happens once a year. And you (maybe) live in Philadelphia, which means if nothing else, at least it's another excuse for a parade. Enjoy.

Friday, November 20, 2009


“I moved here from the West Coast about twenty, twenty-two years ago, man, and that was a trip because things were way different out there for sure. I used to, like, walk down the street, right, and there was the beach. And if we could get some kids together who had some money for gas, we could drive up to Mt. Baldy and there were usually a bunch of kids up there skateboarding in that big cement tube, or getting high or whatever. There were shows up there at this old ski lodge or something and it got pretty radical sometimes.
So, yeah, we would spend lots of time at the beach, surfing and screwing around. And if the surf was flat or blown-out we would skate. There were some good spots and a couple of empty pools we knew about that were, like, secret spots.

A lot of us had these stupid jobs—like mowing lawns or washing dishes or whatever--and what money was left over from getting burritos and beers or whatever during the day, we would spend on gas and go somewhere like Hollywood or somewhere stupid like that, and just cruise girls and hassle punks and be stupid. We’d get into these clubs somehow, with all these hair metal dudes and we would just…dude it was radical. Some of those guys, they had hair like Cher, or whatever, but they were tough dudes and a lot of us got pretty busted up by these prissy-looking metal dudes. And when one of us got beat by one of those guys, man the other dudes would just ride him mercilessly. But we all knew some of those dudes were tough.
The other guys that were tough were those cats from north of the county line. Ventura County, like Oxnard, or whatever? We made the mistake of going up there to surf some spots and had this attitude like we were the only thing running, you know? Well, those guys schooled us in the water, and then taught us some lessons in the parking lot after! Man, we were pretty hang-dog for a while after that, and a lot of us never really ventured up that way again, except once in a while when Rincon was really going off, or something like that. Harsh lessons, bro.
But things change, right? And guys get busted, or get a girl, or get a job and move away, and everything changes. I got into some really, really sketchy, bogus stuff that I don’t even really want to get into here, and dude, it was the lowest. So a buddy of mine who’s family was in the military or whatever, and he had to move out to New Jersey, right? Well, he says to me that he is getting a place in Philly and do I want to move there, too. I tell you what, dude: I had all kinds of people after me, no place to live, and $200 in my pocket that I owed to some crazy Samoan dude in Long Beach. Bad, bad, bad stuff, okay? So I’m like, yes I will see you there in five days, save a place on the floor for me!

I hitched pretty much the whole way except where I took the bus from the middle of Texas all the way to somewhere in Tennessee. That was a trip. The South tripped me out and I did not want to get off that bus! I’d never seen anything like that and was not about to check it out then. Sure, I’ve been down there since then, and it is pretty all right, depending on where you go, I guess. It’s cool. Some weird stuff, but people are pretty much the same everywhere, I guess.
Anyways, anyways…it’s an epic journey, right? Ha, ha. Philly’s changed a lot, I’ll tell you that. Dude, it was rock ‘em sock ‘em robots here for a lot of years, just ask anybody from back then. Not that long ago, either! Yeah…”

He stood there across the counter, staring right through me, nodding to himself in complete reverie. I nodded back, uselessly grinning to communicate my solidarity, but he was far away and didn’t notice.
Awkward silence settled in, and Jenn elbowed me in the side.
“Ow! Crap!” I squealed, with Jenn giving me the “what is wrong with you let’s get out of here” look.
I cleared my throat and feebly asked if maybe the coffee was finished brewing yet. He said, “huh?” and looked at me dully for a moment before coming back to his senses. With a start, and an “aw, man!” he ran back to the coffee brewing station and ran back with a tall, white paper cup with steam billowing from the top.
“Dude, I’m so sorry. Room for cream, right?”
“Naw, sorry. All the way up.”
“Right, bro. Sorry.” He ran back to the coffee pot and then ran back with coffee sloshing over the sides of the cup.
California Man put the cup down—gingerly, but decisively—onto the counter. “Dude, this one’s on me”, he said.
“No, no, that’s okay…” I feebly replied. His eyes narrowed, and his face grew uncomfortably serious.
He looked me squarely in the eye. I noticed now how clear and blue his eyes were, how the years of sun had created dark wrinkles around his eye sockets, how golden blonde his eyebrows still were. He smiled, and his teeth were perfectly white.
“S’okay, dude. I get to give out one ‘comp’ a day, and I want to give it to you. Thanks for listening to my b.s., okay? It was cool talking to you, man.”
I think that I said, “thanks”, and I’m pretty sure J put a couple of dollars into the tip jar. Then a bunch of college girls walked in, loudly talking on their cell phones while mincing toward the counter.
Our man turned their way and said, “helloooo, ladies…” and we slipped out into the crisp, Fall air.


Wednesday, November 18, 2009

Staving off the Pterodactyl Flu

'Tis the season.. Flu season, that is.

Everyone around you is hacking up a lung due to the common cold or flu or something more obscure. (I'm predicting that the next twist is for
archaeologists to expose us all to some ancient avian pterodactyl flu.) It's time to up that antioxidant intake with something a little bit more wholesome than effervescent vitamin supplements. The answer: white tea. Tea comes from a plant called Camellia sinensis. It was first discovered over five thousand years ago by the Chinese Emperor Shen Nung circa 2700 B.C. We offer teas from Two Leaves and a Bud, who use organically grown leaves from the hills of the traditional Chinese Fujian Province.

White teas are like the little sister of green teas. White teas come from processing the leaves of this plant to allow them to wilt slightly, losing that sharp taste that green teas have, leaving the drinker with a light and smooth taste. White teas have more anti-viral and anti-bacterial qualitites than green tea
Tea is powerful stuff: It contains cancer-fighting ingredients known as polyphenols. Tea can help protect cells from free radical damage. Also, teas can help prevent the blood from clotting and also can stimulate the immune system.
White tea is perfect even if you're already sick: it contains small amounts of caffeine to give you a boost. Since white tea comes from young leaves and buds, it also more of the amino acid theanine than other varieties of tea. Theanine is a relaxant and mood enhancer.

Summary, white tea staves off flus, viruses, cancer, and aging while making you more relaxed, aware, and happy. (Polyphenols also fight off bad breath!) Could it get any better?! Oh yeah, they are delicious!
We proudly serve two varieties of Two Leaves and a Bud white tea: Acai White Tea and White Peony Tea.
Acai berries come from Amazonian palm trees and are
high in anti-oxidants, amino acids and essential fatty acids. The acai tea is creamy and smooth with a fruity finish. The White Peony Tea actually contains no peonies. The name comes from the Chinese name "Bai Mu Dan" literally meaning white peony blossom. This tea is harvested only during a short period in the spring, while the buds are unopened. With added rose petals, this tea has a soft floral taste.

All T
wo Leaves and a Bud teas come in adorable pyramidal sachets. The shape makes it easier for the tea to circulate while it steeps. These are made of bioegradable cornstarch based nylon. They are good for the environment and good for you! (Many tea bags are coated with petroleum or carcinogenic epichlorohydrin.)

Tuesday, November 17, 2009

The International Coffee Break


Have you ever wandered into an espresso bar and innocently ordered a single espresso to go, only to be met with a mildly repressed scowl by your barista? Granted, your willing server is only looking out for you - please do not take their reaction (it's uncontrollable, I assure you) personally. The thing is, they probably just want you to appreciate the ritual. Take a break. Relax.
Have you ever wondered what exactly those bar stools we have set up along our counter are for? Aside from unwitting late comers on a Friday or Saturday night who can't manage to find a table? It's for YOU, dear single espresso drinkers! Shocking, I realize, but we want you to pull up a chair, have a chat, or just do the ever popular "stand and lean" move against the bar as you enjoy your mid day coffee.
The thing is, the first time I went to Europe it was to Italy - just like every other American. I'd been to Ireland and Asia previously, but Italy was my first foray into the wilds of Traditional Coffee Culture. I'd flown overnight into Milan and landed at approximately 9 am their time - aka "Sarah's way overdue for a coffee" time. I bolted to the nearest cafe and was absolutely astounded at the number of people hanging out at the bar, just drinking their coffees, reading papers...hanging out with absolutely no semblance of needing or wanting to go anywhere else. Where were the throngs of people on their way to work?? Where were the giant lattes and cappuccinos I'd become so versed in pouring back home??
Then, I realized...Europe was different.
I'm fairly convinced that we, Americans, are the only culture obsessed with cramming as much as we possibly can into a work day. My Italian culture shock was firmly in place by the time everything (and I mean EVERYTHING) shut down for a few hours in the middle of the day. My frustration at sleeping in on vacation only to wake up realizing I'd slept right through cafes being open for morning business never abated, and I found myself hauling out of bed as soon as I hit consciousness just so I could be in time for the best breads, pastries, and espresso.
It's just a different world. And, now that I've returned (to Spain, this time) and realized they have the exact same mentality, just with more booze, I came home desperately clinging to the hope that we too can participate in the beauty of what it truly means to take a coffee break.
So may I offer a suggestion? It's way cheaper to swing by a coffee shop and cozy up to the bar with your coffee than booking a flight on Alitalia. We have demitasse for a reason! Enjoy it! I swear, your day will be a little better if you take a whopping ten minutes and clear your head of the abrasive glow from your computer screen. This way, when you do get to take that vacation, you'll be able to stroll into espresso bar of your choice and revel in the notion that you too, know how to kick back like the Italians.

Friday, November 13, 2009

Eliot Ness: The Man. The Beer.


Eliot Ness was an essential figure in the bringing down of many illegal stills and breweries in the Chicago area during the Prohibition (1933). There was Al Capone, a few attempts on his life, and a successful career in public service (cleaning out police corruption, hunting for serial killers and directing a battle to fight prostitution). He even wrote a book about his life, The Untouchables, which was then turned into a pretty good movie written David Mamet and starring Kevin Costner.

The Great Lakes Brewing Company has a beer named after this pioneer for making life good for the citizens of the good ole U S of A. But this is what makes me chuckle: according to legend, Ness, when he was a safety director for the city of Cleveland, was a frequenter of the Brewpub's bar and is responsible for bullet holes at the bar which can still be seen to this day. He tenure at the bar, 1935-1941, just 2 years after his fight against illegal breweries and stills.

Whatever. At CapoPenn, we honor Mr. Ness by carrying his namesake beer for your enjoyment. Since 1995, this amber lager with rich, fragrant malt flavors balanced by crisp, noble hops has won 10 Gold and Silver medals at the World Beer Championships. Plus, it tops at 6.2% ABV. Nice.

So come on in to the bar at CapoPenn whether it's during Happy Hour from 5-7 or later on at night and raise a pint to Mr. Ness. Just leave your gun at home.

Wednesday, November 11, 2009

Elixir: A Tale


The morning was all wrong; it came in through the window uninvited and drunk with a kazoo in its mouth: "What are you doing here!?" It didn't know. My next thought was to hit snooze - punctuality be damned. It was a case of the dreaded close/open, and I was the very rascal who had scheduled it . When I hit the button that magically grants wishes in 5 minute increments to sleepy people everywhere, I became aware of something: a thirst. Why does whiskey, a liquid, make me soooo thirsty, I thought? No natural spring, hot or cold would do the trick. Then I had a vision; as clear as those people get a week off of work and pay hundreds of dollars to have on some 'quest.' Gears turning blades cutting and fruit exploding; a single word exits my mouth without any goodbyes or introductions: JUICE!

I have always loved orange juice. It's in my native soil. It's in my blood. If my hometown drops below an exact and evil temperature, the entire nation hears about it in the news and the grocery stores. Extra! Extra! California cold! Stockpile fruit!

Here at the Rittenhouse Capogiro, we have this great juicer that makes me feel like a little kid every time someone orders a fresh-squeezed OJ. Reminiscent of one of those kooky gumball machines, the fruit makes a dramatic journey through a labyrinth of slowly rotating circles. Round fruit passes through circles until it evolves and becomes aware - aware that I want to DRINK YOU! Yeah

Shell out a little extra coin than you would in a grocery store and get some. Any thing in a carton has been preserved pasteurized and all kinds of ized. It is dead drink. Our juice is alive! And as I'd earlier alluded to, it has the power to get your ass out of bed.

Tuesday, November 10, 2009

A Brief History of Time: Nutella


So there are good bedfellows, and there are bad ones. Sometimes it's easy to pick out good ones - lemon and lime, coconut and chocolate...sometimes it's not so easy, like salt and caramel. The bad ones often present themselves boldly, declaring "THIS WAS A MISTAAAAKKKEE" as they go down, occasionally in flames (sic: orange juice and mint, copious amounts of whiskey followed by rootbeer floats...you get the idea).
Really good bedfellows, however, sometimes present themselves in the most unlikely of situations. Like wars, for instance. When chocolate is scarce, people have been known to improvise.
And thus, the birth of Nutella. Once upon a time, in the 1940s, Mr. Pietro Ferrero had to come up for a quick fix to his cocoa shortage - being located in Piedmont, it must have seemed only logical to turn to hazelnuts. Nutella's first incarnation was a block of hazelnut and chocolately goodness that was meant to be sliced for sandwiches (oh my dear Lord...) but evolved over time and eventually settled into its spreadable jar we all know and love today.
Not only do we have a Nutella gelato, we also offer it spread on toast...! I mean really, what more do you need in life, people!? Crunchy breakfast treats with hazelnut flavored chocolate?? We must have it pretty good.
By the way, celebrate World Nutella Day on February 5! How random. But pretty great. Not nearly as great as Talk Like a Pirate Day (September 19), but then that's a whole other story, for a whole other day...

Cheers! Go eat Nutella on toast and drink lots of espresso and read A Brief History of Time! Cause it's fall and really, what else is there to do but read quantum physics and ponder the coming winter months? Nutella will make it easier to cope, I promise.

"I have noticed even people who claim everything is predestined look before they cross the road". Just a little Stephen Hawking, to brighten up your day.

Monday, November 9, 2009

Escapist. . .


I HOPE you're not reading this. I pray to the gods of mercy and light that you, sick to death of your dreary cubicle, opted out of the office today. I hope you faked a seizure and miraculously sprang back to 100% when the paramedics arrived. I hope your boss sent you home early just to be sure you're okay (and to avoid a lawsuit). I hope the SEPTA strike reacquainted you with your bike and the cardio has served you well. I hope you rode it to work today, thusly making the last leg of your great cubicle escape faster than the craziest cabby in Philly. I assume you're now sitting under a tree in Rittenhouse square, sipping a Capogiro latte and giggling at the people who put sweaters on their dogs and all the newest hipster fashion faux pas. I am confident that your coworkers are concerned for your well-being (figuring out who makes the best pumpkin loaf or cookies to leave at your desk [fyi, it's Bonnie]).
I know that your boss is convinced that the extra work load she/he has strapped to your back lately is the source of your ailment and will undoubtedly be giving you a healthy raise next quarter. When you show up bright and early tomorrow, you'll be the hero. A real trooper! Well played day, friend. YOU deserve a pint.


I suggest you take time out on this glorious, freakishly beautiful day for a casual stroll, a call to a friend, a wink at a stranger, a sip of the sauce, a song and a dance... something that makes your spirit feel all warm and fuzzy like it used to be. This day is a gift and a reminder to us that the sun, no matter how long her slumber, will always come back to us. Now if you'll excuse me, I need to go find a tongue depressant.


Salute!!!

Friday, November 6, 2009

What does a Genie have to do with Breakfast?


A few years ago while walking the beautiful beaches of Costa Rica early one morning, I ran into this fellow that was selling coconut milk. He had this large container full of coconuts and an even larger knife. I was game so I called on him for a bit of his tasty nectar. He grabbed a coconut, threw it up in to the sky and with a swift chop of the knife through the air, sliced the coconut in half. Sweet presentation. So I'm walking down the beach enjoying my breakfast treat when I suddenly found myself face first in the sand staring at a old, dingy bottle.

It was mentioned in an earlier blog entry that I have this "genie in a bottle." Well, it's true. And every now and then I turn to the genie for advice or wisdom or what the winning lottery numbers might be (still working on that one). On a recent Genie session, these two words kept coming up, break and fast.

"Breakfast." Turns out, this genie in the bottle really likes breakfast. In fact, he's the clever segue I'm using to talk about the amazing breakfast at CapoPenn. Oh, sure the other Capo's have breakfast fare, but we at CapoPenn, have Ted. Sure, sure you all know about Ted, but man, he sure does serve up a mighty fine cup of La Colombe coffee and an even better latte. You must experience his velvety foam first hand.

Sure, the other stores have sweet and savory pastries from Au Fournil (I highly recommend the Almond croissant), but it gets even better when you take one of the delicate croissants and add Lancaster double smoked bacon, fontina cheese and a hard boiled egg. Warm that up on the grill and you're set till dinner.

Oh, yes, thank you, Genie. Now our steel cut oatmeal is really hearty and satisfying, but let's say you want something a bit lighter, a bit fruitier, well then, may I introduce to you: the Granola Coppa Bar. Yep, we have two bars here at CapoPenn. A drinking bar at night (or the afternoon if that's your fancy) and breakfast bar in the morning. A wonderful cup of our house made granola with Pequea Farm yogurt (that organic yogurt, friends, is made from grass fed cows) topped with seasonal fresh fruit cut daily just for you.

So remember what your mom always told you, that breakfast really is the most important meal of the day. And no matter which Capo store you get your morning fare from, it's going to be the beginning of so many great choices for that day. The Genie says so.

Thursday, November 5, 2009

Maybe Next Year...

So I'd write a big 'ol stink about how upset I am that the Phillies lost, but I'd be making most of it up. It's not a like versus dislike situation though, it's more there's something missing in me: the missing part is the part that gets it.

Food, on the other hand, is something I do get - more and more everyday, and it's always rewarding. I mean, how could eating things not be rewarding, right? And when seasonal ingredients for a new flavor arrive in the shop, I get all giddy like a first crush. Enter: pomegranates.

They swoop in this time of year to the Capolands and gracefully replace the void left by the summer's bounty of berries, and usually manage to stick around until winter's juicy blood oranges from Sicily arrive. They're packed full of all sorts of good flu fighting things and each of those crazy little kernels, or arils, contains the tasty juice we use to craft our sorbetto. As their season develops, so does that deep red color, and the intensity of its taste.

Is your mouth watering yet?


Wednesday, November 4, 2009

Phillies!!!


It has been an exhausting few weeks with the Phillies being in the World Series. As a fan, you get all nervous, stay up late watching the game, and if they win you are too hyped up to go to sleep! So, now we are going back to the Bronx to deal with their fans, who leave during the 8th inning and are pretty quiet (my brother is a Yankees fan, so I won't get too mean). Philly has heart! We love our players and we love our team!
GO PHILS!

My fellow Phillies fan friend sent me these pictures this morning, not sure where they are from, but... let us know if you know where they are from so we can give you props.


Update! The cupcake in question DOES belong to the Phabulous folks at The Flying Monkey Patisserie.
Thanks for letting us use the pic*

Tuesday, November 3, 2009

We've Got High Hopes...


So I'm sure all of you know about Philadelphia. If you're not from here, once you've spent a few consecutive days in town you start to realize that life here is a little...left of center. There's that crazy Mummers cult you keep hearing about, what the hell is up with the Phanatic?? People are obsessed with cheese steaks, and most of all...their sports teams. As you may have heard, we've landed in the World Series for the THIRD time in thirty years!! Philly, despite all of her wonderful - albeit quirky - perks, isn't exactly known for winning (our public transportation crew did after all go on strike in the midst of one of the worst recessions this country has known...but that for a later discussion). The one thing you simply do not do is insult a Philly team to a Philly townie. I'm from Delaware and have grown up listening to the dulcet tones of Harry Kalas and I swear near cried when they showed his jersey in the dugout. We've never won much, but we do it with soul, and we always go down fighting.

So what does this have to do with Capogiro?? Aside from the fact that yes, we too are a little left of center (have you met any of our managers...?!), we also wear our Philadelphia pride on our sleeve. To that end, come hang out with us tomorrow night and cheer on the Phils!! We'll be listening to the game and doling out our usual charm and gelato to those of you who want to support the team as they were always meant to be heard: if not at the game, then listening to the crowds and announcers pull for them on AM radio.

We're in it til the end, kids and we haven't lost yet.

PS - did I mention that Brad Lidge came in for a visit a few weeks back?? No? WHAT a cutie.