Last Tuesday morning, I woke up feeling a bit under the weather. Kevan already had a nasty cold, and I was afraid I’d catch it if I didn’t nip it in the bud with plenty of rest and fluids. So I decided it was a work-from-bed day.
When lunchtime rolled around, nothing much in my fridge looked appealing. But I know that food is the best medicine. Growing up, the pinnacle of any good sick day was when my Dad would bring me a de-carbonized ginger ale and the blandest crackers he could find for my lunch. Since he worked from home, our Dad would play the “Doctor Dad” role, catering to us while we’d read on the couch (If we actually had a fever, he’d let us watch TV!). But, alas, Dad isn’t in DC, so I was forced to fend for myself. And rather than venturing to the grocery store to find some gluten-free crackers, I opted for a quicker fix: gelato.
There is healthy competition in the Washington, DC gelato market, and one of the crowd favorites – Pitango Gelato – has a storefront just 100 yards from my apartment. And in full disclosure, I’d already been a couple times before I stumbled over there last week. But my first visit occurred long before I started this blog, and the steep prices (over $5 for a small cup) have largely kept me away. But on this particular winter sick-day, I was more than willing to fork over big bucks for some homemade gelato.
Pitango Gelato was actually started in Baltimore back in 2007, but the small chain has really blossomed in DC. And while the original Fells Point storefront remains open in Baltimore, there is a lot of buzz about the four DC locations. The one in my neighborhood of Logan Circle is nearly always open and busy. In the morning, most patrons leave the store not with gelato but with cups of Italian-style espressos and lattes. Pitango is known to make a mean espresso. But, of course, the real focus here is on the gelato (and sorbet).
Pitango Gelato focuses on local, high-quality and often organic ingredients for their gelatos and sorbets. They get all the organic milk and eggs from a family farm in Pennsylvania. Using these fresh ingredients, Pitango makes their homemade gelatos and sorbets in small batches.
On any given day, Pitango offers around 20 flavors in each shop. While some traditional Italian flavors are constant fixtures on the menu (like Stracciatella and Chocolate-Hazelnut gelato or Strawberry and Lemon sorbet), the more-interesting ones rotate on and off. But you won’t find anything reminiscent of cotton candy or cake batter here 🙂 The flavors are all refined; the ones that caught my eye today included Walnut and Cinnamon gelato and Quince and Bosch Pear sorbet.
Now remember, the prices are STEEP at Pitango; this little cup cost me over $5. But of course, higher-quality and local ingredients do come with higher price tags. And I’m always happy to support a local gelato-maker and family-run dairy farms.
|Top half of cup: Bosch Pear sorbet
Bottom half: Cinnamon gelato
The verdict? The gelato looked so enticingly cool and creamy that I couldn’t help but start licking the top of my cup while crossing the street to my apartment building. Even in the freezing temperatures, the gelato was refreshing and soothing on my sore throat. I tried the Cinnamon gelato first; the spice wasn’t overwhelming but simply softly accented the sweet cream. And it was a perfect complement to the sweet and sophisticated Bosh Pear sorbet. Pitango’s version of this fruit sorbet was just as good as the versions I had in Italy a couple years ago. Both flavors were authentic and true-to-form, and neither was overly sweet. By the time I finished my last bite, I wanted more! And, sure, naysayers may say it was all in my head, but this cup of gelato DID make me feel better.
Now the question remains… Is Pitango Gelato the best gelato in DC? I plan to find out in 2014!
Multiple locations in DC, Reston and Baltimore
(My spot is at 1451 P Street NW in DC)