Pitango Gelato

It’s always difficult to get what you want at Pitango Gelato, but the fault lies entirely upon you and your inability to make a decision. Strawberry and Chocolate Noir? Espresso and Crema? Maybe Lemon and Rhubarb? The combinations are endless. Fortunately, part of the experience at this bright gelato shop includes that initial decision-making process, where you can stare longingly at the wall of choices and sample many flavors before committing to the perfect one.

The Fells Point (and now Logan Circle in Washington) gelato shop features ingredients from the Spring Wood Organic Farm in central Pennsylvania. It boasts organic milk and cream from certified organic, grass-fed cows and organic eggs from free-ranging chickens, all residents of the Pennsylvania farm. Fruits are organic, in-season and locally grown, and sugars are also organic. Pistachios and hazelnuts are not necessarily organic, but they are imported from Italy, because of their unique variety, high quality and flavor. Vanilla beans are organic and imported from Papua New Guinea. The chocolate, too, is undoubtedly organic as well.

Chocolate hazelnut is one of the shop’s most popular flavors, along with chocolate noir and crème fraiche. The fresh-fruit sorbets make a great warm-weather treat. Mojito is an interesting twist to the drink, and Quince is a uniquely tart and fragrant flavor. Mango is always a winner, made with organic ones from Haiti. Definitely sample every flavor, even if you’re not going to commit to an entire serving.

In winter, the gelato is light enough to continue enticing frozen passerbys outside, but it’s also Pitango’s rich hot chocolate and coffee that brings them inside. The hot chocolate is at one would imagine hot chocolate should be: rich, thick and full of chocolatey flavor. Choco-latte adds frothy steamed milk to the hot chocolate, while the marocchino mixes in a shot of espresso. For the ultimate in decadence, the affogato blends espresso with either hazelnut or chocolate gelato.

Gelato comes in three sizes and can also be taken home in pints. WiFi is also available, and some enjoy spending an afternoon sipping their coffees, eating gelato and watching the world pass by through the large sunny windows.

- by Rin-rin Yu, Baltimore Reporter for HelloMetro  (Click to leave a message)

Rin-rin Yu

Rin-rin is an award-winning writer and journalist based in the Baltimore-Washington area. Her work has appeared in China Daily, DAYSPA magazine, Luxury Home Design, Aquatics International, Not For Tourists and other publications. Rin-rin has also worked for ABC News, WHDH-TV (NBC) in Boston and Hanley Wood Business Media. She has a master's degree from the Medill School of Journalism at Northwestern University. She is an avid world traveler and maintains a travel blog, www.mytravelhats.com.