Capogiro loosely translates from Italian as “head spinning.” Owners Stephanie and John Reitano hoped for this effect when they opened the nouveau gelateria in 2002, upon returning to Philadelphia from John’s native Italy.
As of June 16, 2006, Capogiro had generated 306 flavors of gelato and sorbet. They feature 27 flavors per day, each bin decorated with the respective flavor’s core ingredient. This section features Chilean table grape, grapefruit with Campari, pineapple mint, and black fig, among others. [A sad fact of gelateria photography: display cases never seem to photograph well. Must be the glare.]
This small cup was overflowing with two creamy scoops: honeysuckle and pineapple with Lancaster County meadow mint. Near the green spoon, if you look closely, you can spot a honeysuckle flower. I never knew plantlife could taste so good. Capogiro tends to highlight local, seasonal ingredients, so you won’t find honeysuckle in the fall or winter.
I liked Capogiro enough to return two days straight. Only a day later, there were already plenty of fresh options. This cup held mojito sorbetto and strawberry tequila sorbetto. The scoop of mojito was flecked with mint leaves, and the strawberry was distinctly liquored-up. Neither lived up to the honeysuckle experience, but it was worth a return stop.