371 replies to this topic

[Andrew Fenton]

What a co-venture with Monk's or Brigid's this could be!

Or with one of the local breweries, for that matter. I'd love to see them team up with Yards or somebody like that.

[Rich Pawlak]

What a co-venture with Monk's or Brigid's this could be!

Or with one of the local breweries, for that matter. I'd love to see them team up with Yards or somebody like that.

A Trubbel de Yards gelato would kick ass, very champagne-like with lots of rock candy and hop notes.

As might a gelato made with Monk's own bottled Flemish Sour.

Then there could be a Victory Golden Monkey gelato. And one with Sly Fox's Incubus. Flying Fish Coffee Porter gelato...and a Heavyweight Perkuno's Hammer Baltic Porter number, all plummy and dark..

Oh man, the possibilities are endless.

[cdh]

What a co-venture with Monk's or Brigid's this could be!

Or with one of the local breweries, for that matter. I'd love to see them team up with Yards or somebody like that.

I was thinking more along the lines of the co-venturer selling the gelato on the dessert menu at their restaurant, not just supplying the brews...

But maybe the beer gelatos would go over well enough to sell in Capogiro's display case too...

I think it would be cool to be able to finish off a meal at Monks with a glass of beer and a dish of beer gelato...

[Andrew Fenton]

But maybe the beer gelatos would go over well enough to sell in Capogiro's display case too...

Sure, I've seen liquor gelati, and I'm pretty sure they've had one that incorporated champagne. Might as well pick up a set with a beer gelato.

Not that there'd be anything wrong with a beer gelato at another restaurant. Oh no.

[TarteTatin]

Sept 13, Monday:

Cilantro and lime
Bitter Chocolate
Mexican Chocolate
Goat milk and honey
Sicilian Pistachio

Delicious.

[Holly Moore]

I stopped by the new Vespa dealership on South, across from Whole Foods. Smack dab in front of you as you enter a coffee and gelato bar, the gelato being a dozen or so of Caporgiro's finest.

[KatieLoeb]

Quick stop this afternoon as I had to walk right past (as if) on an errand.

A small dish that was half Heiroom Apple sorbetto and half Black Fig sorbetto.

Outstanding.

[CMN]

Bittersweet chocolate
Burnt caramel
Creme fraiche

Mmmmm.....

[shinyboots]

Just bought a Pint of the "Marscarpone Fig" at a local purveyor (Du Jour Catering in Haverford). I have to say it surpases my expectations. The fig flavor is perfectly balanced between tart and sweet, likely because of the superb marscapone (it just melts!)...One thing: the somewhat largish fig pieces aren't appealing in the least

[KatieLoeb]

Just bought a Pint of the "Marscarpone Fig" at a local purveyor (Du Jour Catering in Haverford). I have to say it surpases my expectations. The fig flavor is perfectly balanced between tart and sweet, likely because of the superb marscapone (it just melts!)...One thing: the somewhat largish fig pieces aren't appealing in the least

The flavor I had was specifically identified as "Black Fig" and was relatively smooth with no big fruit pieces in it. It was delicious and everything a Fig Newton pretends to be.

[katbert]

yesterday: concord grape, cherimoya, tropical sunrise (papaya), pear+wild turkey, pumpkin+pecan, sweetpotato+caramel, cinnamon, regular green grape, persimmon, quince, bacci (those little chocolate hazelnut wafer balls in silver & blue foil). The citrusy fruits are mostly gone. I thought the persimmon, quince & cherimoya were too subtle for me. The pumpkin and sweet potato ones both had swirlies of crunchy caramelized sugar bits. mmmmmmmmm.

[foodE]

I do love the Mexican chocolate. It is quite amazing! Its good with banana to relieve the spiceness alittle.

[chowfun]

I recently had persimmon and black plum. I enjoyed the persimmon more than the plum. It does have a subtle flavor, but it is delicious.

[TarteTatin]

Last night, party of three:

1) Me: Goat milk with honey, PEANUT BUTTER (outrageous) and Bitter Chocolate.

2) Him: Quince, Asian Pear and Bitter Chocolate.

3) Teen Guest: Red Grape, Burnt Caramel, Chioccolet (sp)

Interesting Others we didn't have:

SQUASH (yes, really!)
Rosa (Rosewater)
Ginger-Sesame
Chocolate-Banana and Regular Banana looked great.

Plus, they now have "ice cream sandwiches" made with sweet brioche!!!!!!

I have to try that next time!

[chowfun]

I tasted the rosemary goat milk and honey, and the rosemary was too overpowering for me. The butterscotch bourbon is a winner. I tasted the bittersweet chocolate and wondered why I had never ordered that before. It tasted like dark chocolate cake.

[shinyboots]

I tasted the rosemary goat milk and honey, and the rosemary was too overpowering for me.  The butterscotch bourbon is a winner.  I tasted the bittersweet chocolate and wondered why I had never ordered that before.  It tasted like dark chocolate cake.

Rookie... (I kid)

The Rosemary Goat's Milk with Honey may have been the most extravagant cream dessert I've ever had. Loved every lick...

[rlibkind]

I tasted the bittersweet chocolate and wondered why I had never ordered that before.  It tasted like dark chocolate cake.

Upon finishing her portion last night after a dinner at Lolita, She Who Must Be Obeyed said of their bittersweet chocolate: When it melts you can use it for a chocolate sauce on top of ice cream!

[katbert]

Tingly burning! Cold!
Hot pepper and mascarpone
with swirly fig jam.

Capogiro's new website lists the flavors made daily. I don't know what I was thinking when I picked the hot pepper one; it wasn't super hot but it would've been more appropriate in between courses as a palate cleanser than as half a cone of tingliness. I liked the avocado and the gooseberry also.

Also, to everyone who goes- do you tip in the tip jar? (I do since I know one of the staff.)

[KatieLoeb]

I had Salted Bitter Almond and Wild Turkey/Poached Pear last time I was there. Two of the very best flavors I've ever had ANYWHERE.

And their pistachio tastes more like pistachio than an actual pistachio nut does. How do they do that???

[TarteTatin]

Yes, we usually tip. At least a dollar. Sometimes more if they don't weigh it and if there are lots of us.

Went to a new place in Paris that had great interesting flavors on the left bank. I have to find my notes, but I do remember Caramel avec beurre sale that was outrageous. Dammond is the name of the place.

[shinyboots]

Finally, the wait is over. The site looks very nice, and is certainly going to be a new incentive for me to get down to CapoGiro more often...


Capogiro's new website lists the flavors made daily.

[philadining]

Acorn Squash: like a nice slice of pumpkin pie, but, well, colder...

and Bitter chocolate, because, one should always find an excuse to have the bitter chocolate.

[KatieLoeb]

Acorn Squash: like a nice slice of pumpkin pie, but, well, colder...

and Bitter chocolate, because, one should always find an excuse to have the bitter chocolate.

But have you tried the Mexican Chocolate, when they've had it???

Ohmigod! Cinnamon and a little tingle of residual heat on your lips. It's heavenly! And it pairs incredibly well with the Pistachio, don't know why.

[Andrew Fenton]

Sign @ Capogiro says that, starting in January, they'll be offering Italian lessons. Which, when you think about it, is a brilliant idea.

(Although I really start speaking Italian best after a couple of glasses of wine, not ice cream...)

[KatieLoeb]

Sign @ Capogiro says that, starting in January, they'll be offering Italian lessons.  Which, when you think about it, is a brilliant idea.

(Although I really start speaking Italian best after a couple of glasses of wine, not ice cream...)

Ciao mi amico!! Anybody want to take Italian with me?? I've been wanting to learn for quite some time.

Anybody??

And we can have a weekly gelato fix. What could be bad about that?

[herbacidal]

Sign @ Capogiro says that, starting in January, they'll be offering Italian lessons.  Which, when you think about it, is a brilliant idea.

(Although I really start speaking Italian best after a couple of glasses of wine, not ice cream...)

Ciao mi amico!! Anybody want to take Italian with me?? I've been wanting to learn for quite some time.

Anybody??

I'm in. I've been wavering back and forth between French and Italian. Maybe I'll try a little of both. Now all I need is Beau Monde to offer French lessons.

[TarteTatin]

Last night:

Me-
Bitter Chocolate, so creamy and dark.
Mexican Chocolate, cinnamon and not as spicy as I remember, just delicious.
Clementine, subtle and tasty.

Him-
Chestnut, whole bits of chestnut in it!
Quince, light and nicely astringent and nicely sweet.

[wkl]

Anyone know if this stuff travels well? Say, back to Wilmington.Can it keep overnight in the fridge?

[Andrew Fenton]

Anyone know if this stuff travels well? Say, back to Wilmington.

Yes, if you pack it in dry ice or the equivalent. See
this post and subsequent posts from upthread to see how Chris Holst did it.

Can it keep overnight in the fridge?

I'm going to go say no on this one. While Capogiro gelato can do just about anything, it's still ice cream, after all.

[Andrew Fenton]

Sign @ Capogiro says that, starting in January, they'll be offering Italian lessons.  Which, when you think about it, is a brilliant idea.

Ciao mi amico!! Anybody want to take Italian with me?? I've been wanting to learn for quite some time.

Anybody??

And we can have a weekly gelato fix. What could be bad about that?

So it looks like I'm going to have to de-rustify my Italian in the near future. And what could be a better way than this? Anybody still interested: Katie? Herb?