Sanbitter - The Mysteries Revealed

Here at CapoPenn, we have a display of all our bottled drinks in front of the register. Literally 1 out of every 5 people who come up to order or pay for something will pick up the small red bottle out of the display and wonder aloud: "what is this?"

"Is it strawberry soda?" they ask hopefully. Nope, we reply. "Is it...cherry soda?" their brow furrows with confusion and minor concern. Nope. "Is it...?" but then they trail off, because what else could this totally adorable bright crimson drink possibly be?

Well, we finally reply...it's sanbitter! which is an aperitif soda produced by san pellegrino, whom you probably know from their excellent sparkling water and elegant fizzy citrus drinks. Sanbitter, however, is not like any other: with very little fizz to speak of, it is, true to its name, quite bitter, with mineral, medicinal notes. This kind of bitterness is a flavor sensation that people either love or hate, and the italians just love it, especially before kicking off an epic meal. Have you ever tasted Campari? Sanbitter is kind of like Campari, but without the alcohol.

That's basically the explanation we give to customers, most of whom then gently set the bottle back on the counter, and order a diet coke or coffee instead. Even though I understand the wariness about this oddball foreign beverage (I'm a recent convert myself), I urge you all to try it at least once! Not only is it good to try new things, but because Sanbitter and other bitters are ubiquitous in Italy and many parts of western europe, it's a taste of another culture. Also, damn that bottle is cute.

If you are still not convinced, there are some ways to take the edge off of Sanbitter. A splash of fresh orange or grapefruit juice does wonders to tame the bitterness and add a bright sweetness. A customer recently ordered a Sanbitter and a small bottle of S. Pellegrino, and mixed them to make an extra bubbly and less bitter drink. And for those of you over the legal drinking age, our bar makes an unbelievable wine cocktail called the Maniago - crispy white wine with a big splash of Sanbitter and a fat slice of orange floating on top...basically the definition of refreshment.

So don't be scared! Do like the Italians do (cuz you know they do it better), and prime your palate and your belly with a zippy pre-meal aperitif - make it a Sanbitter!

Goodbye Sweet Summer, Time to Sleep.....

So yes dear friends, it is time for our little scoop shop in the village of Yunk to hibernate. No worries, we will return when the cherry blossoms on Kelly Drive are in bloom.

We planned on this when John was beckoned to come down South and look. Perfect spot, perfect hood, perfect neighbors...let's do a scoop shop!! With our family pics on the walls, it was home. We have greet peeps working there. No worries, they are off to other Capos in West Philly and Center City to return in Spring.

Please come in, have a gelato, a coffee and say goodbye to the conistas! This is our last weekend! November 1st! We cannot wait until spring!

Bacione...

Hey Punkin', How Ya Doin'?

Nothing stirs up good warm feelings of fall like pumpkin pie. Even better, pumpkin pie a la mode. We've one upped the classic combo in our Long Neck Pumpkin gelato. It's really what pie and ice cream want to be when they grow up and find their life passion. There's thanks to go out to our superior kitchen staff that prepares this autumn treat, but also thanks to the "pumpkins" themselves.

We play favorite when it comes to pumkin varieties, and only one shines in our eyes among the rest. Long neck pumpkins are hands down the best, and what's more, they're native to our area, so you can pride yourself in knowing you're feeding your growing locavore hunger. With their elongated features, weighing in at around 12-15 lbs each, they wouldn't be able to make the trek from Chile intact anyway.

Most of ours come from Glenn and Green Meadow Farm, and our weekly produce deliveries are chock full of these peculiar looking squashes well through Thanksgiving. Not only are they delicious when transformed into pumpkin gelato, but they're the easiest to prepare. Those pesky seeds with their slime and tendency to stick to the good meaty parts that you're after only reside in the tiny little bulb at the base of the squash. That extra long neck, is pure pumpkiny goodness, ready to be cubed and roasted and turned into something grand. The skin is smooth, so there's no gnarly ridges to work around, too. Gosh, I could go on.

Start your love affair with pumpkin gelato soon, so you'll be able to get your fill before the well is all dried up. Pairing ideas: Amaretto, Pecan, Dulce de Leche, Apples & Mascarpone, Apple Cider, Bourbon Butterscotch, just to name a few of mine... or when all else won't live up to it, a simple smack of fresh whipped cream does the trick.

Pucker Up Cutie Pie!

My taste buds are a fan of the tart stuff. The serious stuff. I probably pop a bit of lemon or lime sorbetto into my mouth at least ten times a day. I just can’t get enough of the delicious, tart, citrus love-power.

‘But what’s wrong with plain ‘ol regular lemons?’ you ask. Nothing, my muffin cake, nothing. Meyer lemons are simply different. Special, if you will, and you know how we prize our special-ness.

Meyer lemons are native to China, and were brought here by a totally tubular dude named Frank Nicholas Meyer, in 1908. Meyer lemons are rounder than true lemons, and are thought to be a cross between a true lemon and a mandarin orange. If you put a true lemon next to a Meyer lemon, you’ll notice that the Meyer lemon (when fully ripe) has a slightly darker, almost orangey tint.

The Meyer lemon has a less acidic flavor and some say it’s a bit sweeter as well. The skin is edible and surprisingly fragrant, so it’s great for zests and garnishes and whatnot. The blossom of the Meyer lemon is absolutely gorgeous. Check out the picture above. Meyer lemon trees are often used as ornamentals because of their smaller size. Come to think of it, I want one.

These are seriously some of the most beautiful fruits I’ve seen, and certainly a favorite citrus. Not only do citrus flavors cleanse your palette, they are jussssst delicious. Meyer lemons are coming into season, so be sure to check our flavors in the morning, or peek at the tweets for the day to see if and where we’ve got it.

For anther out-of-this-world citrus, check out Buddha’s Hand, a crazy looking citrus that is more skin and pith than pulp. One of the coolest fruits I’ve ever seen. And you can soak it to make one awesome tasting vodka. Maybe we’ll experiment with some of these babies and bring you yet another mind-blowing delight ;)

Creamery Pennsylvania

Many of you are unfamiliar with the workings of a real life dairy. Yes, Capogiro is a real live dairy. We source our own milk from an Amish farm, and we create our gelato and sorbetto with our own hands! Shocking, I know. We never outsource our gelato to some other dairy. We have purchased all the stuff necessary and have jumped through all the hoops to make the best product we know how to do. Why? Cuz we just don't trust anyone to do it "to our standards". We will manage our own standards, thank you very much. The result is that we know our farmers, we test the milk ourselves to make sure there are no antibiotics or growth hormones, and you can taste the difference. That difference is the freshest milk from cows grazing on grass in nearby Lancaster. The freshest fruit not grown with pesticides and other chemicals that is allowed to vine ripen. We can establish relationships with actual people, imagine that?!? I have visited these farms, pet the cows and have chased a little Amish 3 year old around the barn. I have asked for items to be grown from other farmers and BAM! the herb is planted just for me! Control!!!!

I know, being a control freak is not always the best thing, but you decide. Would you rather eat something that someone says is made to their "standards" in a far away place, they have never seen? A place that makes other products "to their standards" for many companies? Or, better yet, would you rather eat something that is grown and raised by farmers, who use the land like they always have for generations by natural standards. Farmers who refuse to go mass? Then the farmer's work is then used by people who love what they do and won't settle to just sit on the sideline, but like to roll up their sleeves and get to work? Wow. Talk about going on and on. Had to. Necessity.

Dan and I had to go to Creamery Pennsylvania a few weeks ago to take a test about milk testing. I got 2 wrong and Dan got 4 wrong. Sorry Dan. I would not have mentioned it, if you had not asked me to not torture you about it. I cannot mention nachos around you, so this had to be done. You know what I am talking about. Anywho, Creamery is everything you think it is. The Department of Agriculture is next to the 4H show grounds. There was a guy riding a tractor with no shirt on! Pinch me.

This Day in History

From the Journals of Friar Envictus, October 22, 1411

An epic journey awaits us. As we peer through the sightglass and regard the Obelisk, the temple priests construct a monument to our departure from discarded palletine. The astrolabe has been consulted, and the constellations yawn in indifference. Auspicious sign! Hooting from the ramparts, the Emperor's choicest courtesans sprinkle expensive oils onto the heads of our retainers and their pages, as a blessing. Fattened oxen are slain and choice barrels of ale are rolled forth from the storehouse. Tuns of the finest gelati and sorbetti are brought forth, spun from exotic ingredients donated by our most esteemed merchants and traders. Jugglers, bards, fools and kitten-headed children march through the crowds--amidst the chaos of a thousand revellers--singing merry songs and mewling ancient poems.

Who is that, there, sitting aloof on the bone pile? Is he a leper, or a criminal philosopher bent on denouncing our endeavor? Is he a sage or a mystic, drawing on the powers of death towards some vague prophecy? Nevermind: a large and ancient bird has just now swooped down and carried him off in its talons.

"When will the Unicorns return?" an idiot asks the sky, and those around him laugh while patting him roughly on the back. He looks confused at not being taken seriously, but does not continue his query. An old crone shambles around the periphery of the crowd, picking up chicken bones and sticking them in her hair. Occasionally, a cuckoo pops out of her empty eyesocket and pecks lice from her eyebrow. A group of children watch her, and begin to play a game based on aping her actions. Some drunken adults take notice and follow suit, becoming a bizzarre chain-dance of lurching revellers in hideous pantomime.

Camels and horses move into positions, with their monkey-grooms hurredly adjusting the animals face armor and checking that all the cargo straps are secure. Carts are attached to the leathery flanks of docile hippos. Winged waitresses fly by, breathing sugared fire in myriad colors to the delight of the assembled masses. Only one person, by some slim chance, sees the sinister rune carved in the the rump or the bluest waitress, and is transfixed. A figure in a dark cloak walks up behind him and gently places a hand on his shoulder. The man shudders briefly, but does not turn around, and is quietly led away.

The King's Vizier makes his way onto the bandstand and waves his hands in the air for the assembled throng to be quiet. After a long while, the yelps and shouts die down to a murmur and the Vizier speaks:

"People of Heyouse: listen to me! I have nothing to say, but you, and you, and you have--on your lips--the collected history of all the people who ever have lived. I won't ask you to recite it. But now, on the eve of this great adventure, I ask all of you to breathe in unison the dusty air of this hilltop and remember it forever. Breathe it into the mouths of your livestock and onto the plants in your fields. Make a pottery of it, and sell it overseas in the farthest-flung markets. Trample your gravel strewn pathways in search of a tiny speck of meaning, and let a beetle be a marvel unto you always. And now, with no commercial interruptions, is a message from our hero. Here he is."

A deafening applause roars up from the crowd and a man appears, materializing from thin air, onto the platform. He is magnificently attired in close-fitting breeches and a gaily colored blouse of fine cotton. Atop his head, like an acorn top, is a small-brimmed cap. Scanning the crowd for a moment, he chooses his words, and speaks.

"Hello. Well, thanks for coming out, and everything. I will let you know how it goes. Oh! check this out."

Suddenly, he is astride a two wheeled contraption. The crowd gasps as he momentarily loses his balance and only just manages to keep from falling. With supreme concentration, he remains upright and sits, perfectly still on his wheeled steed. For what seems an improbable amount of time he remains immobile; the only evidence of his labors the sweat beading on his forehead and his tensed muscles.

We stand, and watch, and are still watching.

This is it!

On Monday, October 26, we'll be holding our last showing of the season! We're sad to be going into hibernation for the winter, but not to worry, we'll be going out with a bang...well at least we hope so. We need your help! Our resident film buff Lydia, who's been handling the movie nights with such grace and poise, is super swamped with work and work and french classes and hasn't been able to choose the perfect ending to our summer fling with y'all.

So, here's where you come in. WE NEED YOU TO SEND US SOME REQUESTS! We're talking, your most favorite, most celebrated, most gets you excited film. We know we got readers, and we know you got opinions, and we know you like movies. We'll let you know what we choose as the best bet tomorrow evening. Send your request in a quickie e-mail to capoyunk@gmail.com
GOGOGO!

Party Time '09!

So you're at your usual office party or something. Did you hear what Kathy did with the Murphy account? Blah Blah Blah.......... BAM! All of a sudden you show up on a snow mobile blaring Huey Lewis and the News, holding one of these bad mamajama's. "Whoa! Where did that come from?" You'll start to tell about your cool new snow mobile, and how you got it up 12 flights of stairs, but you'll be silenced. The hoards will demand; "The cake! Its beautiful.......Where did it come from?" The Rittenhouse Capogiro will be the answer.

Pop into our store, and at the opposite end of the gelato case (hidden away to avoid freezing customers like deer in headlights) you will find a selection of cakes ready for you to take home. Today we have the Triangolo, our most popular cake. Cioccolato Scuro, Fior di Latte, and Bacio with a caramelized hazelnut coat. La Bomba is a dome shaped cake full of raspberry and kiwi sorbetti with a coconut gelato shell. Il Mattone, "The Brick," is layered with Toasted Almond and Mascarpone, then coated with nuts. The Della Signora has alternating layers of Pistacchio Siciliano and Burnt Sugar, separated by caramelized hazelnuts and adorned with lady fingers. I think this is our most beautiful cake.

Come in or call to ask about our other cake options. They are customizable to your liking. We ask for 48 hours in advance for any customized cake. We will put it in a pretty blue box with ribbon and bow, and surround your cake with dry ice. BooYow. Headline your train.

It's “CHO CO LAH TO” Conrad... but thanks for the AWESOME video!

We love Conrad and will forgive him for the ugly American accent. We love you! The Cioccolato Calda con Panna. Have you met it? Italian Hot Chocolate served with Fresh Whipped Cream. Uh, did you just get tingly all over? I sure did. Dark cacao plus sugar plus milk plus a secret ingredient (aside from love) makes an incredibly delicious, thick, chocolaty, sweet, and heavenly concoction.

The Cioccolato Calda con Panna is the ultimate warm-you-up drink.
Consume as you please. Sips or spoons may be used, and while you may
be tempted, we advise against plunging your face into the cup in eagerness.

The cooler weather is moving in. We'd love to say it’s not so, but we're not too worried. You can rest assured that your fingers, toes, and taste buds will be deliciously toasty. Now if you'll excuse me, I'm busy making googly love-eyes at my beverage.

Check out the video! Consider it a generous preview of a potential new
love in your life.

Cioccolato Con Panna from Capogiro Gelato on Vimeo.

BE THE HERO!

We have all been there at the power point presentation. The office’s fluorescent lights are humming, flickering and taunting you. Suzan from accounting has been tapping her god-forsaken pen on the table for the last twenty-seven solid minutes… The room is too cold or too hot. The seat squeaks, furthermore, you have to resist the urge to make it squeak. AND...it’s your presentation. You have to torture them, it’s your duty - you must. So, why not be a hero.....  

Let Capogiro Cater! 

You know and trust us for our gelato, but did you know that we take the same care in everything that we do? We use the freshest ingredients, both local and seasonal, and we create delicious healthy breakfast and lunch!   

For Breakfast!

Are you able to run and bake fresh croissants, roast La Colombe coffee and make your own granola parfaits in a single bound? No, of course not.  We can though and then you can take all the credit. We won’t tell....  Besides, caffeine will keep them alert! .

1 gallon of La Colombe coffee

(serves  up to 8 people, depending on the addiction) $17

3 gallons of La Colombe coffee (serves up  to 24 people) $60

Pastries from Au Fournil (Le Bec Fin’s former baker)

Yogurt Parfait, Pequea Valley Yogurt, House made granola

with seasonal fruit. $5 Per person

Small, serves 6 to 10 people $35

Large, serves 16 to 20 people $65

Times are hard, but don’t ignore reason and eat unhealthy food.  We can put together a healthy, hearty lunch for every budget.   

Individually packed lunches that are ideal for large groups on the move

BASIC – panini, beverage, biscotti  $14.50

UPGRADE – panini, beverage, popcorn, biscotti $15.50

DELUXE – panini, beverage, popcorn, biscotti, gelato $18.00

And for when you have really punched them in the proverbial gut, they will forgive you if you give them gelato!  Works every time like a magical serum! 
 

We can supply pre-packed pints, pans of gelato and sorbetto OR we can send our inPHamous gelati cart fully stocked, with or without a conista (that’s a “gelato scooper” for you non-Italians)….

Give us a call for a list of prices and seasonal flavors.

Give us a call to save your meeting your power point presentation and your sanity.

 Grazie!