White Truffles Make Me Happy

Last winter, John and I went on a food odyssey in Italy. We tended to some gelato business in Milan and then went on a 10 day tour of Piedmont. It was chilly and damp; for some odd reason, I love Italy draped in weather which is probably considered uncomfortable. We wrapped up in heavy coats, wore sturdy waterproof shoes and hit the cobblestones. All our odysseys usually involve food and this one was epic: it was truffle season and we were going all out. After talking with friends, we nailed down the cities: Alba, Monforte d'Alba, Torino, Barolo...to name a few. In each town, we had a mission - find the best restaurant with the best truffles and wine and enjoy. It was epic. Did I already say that? Well, it was. The truffles were as intoxicating as the scenery.


Over the holidays we had many dinners with family and friends. I have already written about Casamento's. When John received a call from our friend Jean Phillipe stating that he managed to get his paws on some truffles from Alba and can we bring dessert, I started counting the minutes down. Jean Phi can cook. I mean really cook. His friends were bringing the wine, excellent wine, and we were in for something great. So off we were to join JP, his lovely smart wife, her mom, his sister, and her husband and his wine genius friends. Sounds like it could get ugly.

Needless to say, it was glorious. We started with eggs and truffles, then beautiful fresh beans with truffle mayonnaise and truffles, then truffle risotto with more truffles, Jean Phi made fresh papardelle with butter,
parmesan and truffles, duck confit with potato gratin with truffles, and finally dessert. With each course was a new bottle of wine. Beyond words.

One of the most glorious things about truffles is that they are seasonal.
You can buy truffles in butter and oil year round, but why? It is the new year and why not try eating seasonally? Here at Capo, we only use fruit that is seasonal: it is not worth it otherwise. Strawberries in February, why? Tasteless and grainy, hard and too cold. When you eat seasonally, you appreciate the quality and the flavors much more. Trust. A New Year's Resolution - Eat Seasonally, increase happiness.

The Future is So Bright....

Today is the first day of the new year. I have big hopes and dreams. Nothing unobtainable (I hope). It really does seem like yesterday that we dreamed up Capo and made the leap. Just look above at my two boys! It makes my heart heavy. Time goes by so fast. I should be eating chili at Gibbs and Morgen's house at their annual chili party, but John is not feeling well (he's passed out snoring on the couch - not common) and, honestly, we are exhausted. It is the first day of the new year and some well needed rest is just what we need to start off the year right.

Last night our neighborhood was wild. Parties up and down the block complete with sparklers, fire crackers, and drunken howls. The five of us tucked in and I made gnocchi. We toasted with glasses of prosecco and sparkling apple juice for the kids. It was lovely. The world outside was crazy, but we were quiet and reflective.

It has been such a difficult year. We opened two new stores plus a Big Kitchen. Everyone has been asked to tighten the ship. This is a new year with big things ahead! I am going to march into the Big Kitchen on Monday, make Tiffany's Sweet Potato with Pineapple gelato, work on tartufi and candy the hell out of citrus peels. It is going to be a good year!

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!

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.

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.

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.

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!

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

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.