Capogiro's gone, and now we're realizing we may need to call an Uber to consume the . But if you’re already venturing into the city, go a little further. Visit Capofitto Pizzeria, owned by Capogiro, for a Neapolitan dinner and dessert. Capofitto, located in Old City, has the world–famous gelato in the front, but expands into a full lunch–and–dinner sit–down restaurant in the back. Walking in, you get the feeling that you’re not in Philly anymore, thanks to the the dim lighting and full view of the authentic pizza oven (flown in from Naples and assembled by an Italian artisan).
If you’re a meat eater: Try the polpette ($9), two large meatballs—made with local short rib and pork, covered in pomodoro (tomato sauce) and served with focaccia—that melt on the tongue.
If you’re a vegetarian: Try the capra salad ($11), made up of baby arugula, toasted almonds, goat cheese, and pancetta, served in a red wine vinaigrette. The baby arugula is locally sourced from Green Meadow farm and blends with the goat cheese and hints of toasted almonds, all brought together by a light, lemony vinaigrette dressing. The salad is large enough for three people to share, so be careful to not fill up before the main course.
The Charcuterie and Formaggi Tasting Board ($18)
This tasting board could put the the Italian tourist industry out of business. The prosciutto is perfectly dried and salted and meshes well with the three cheeses on the plate (a creamy goat gouda, a harder and sharper mixture of goat and sheep milk, and a soft cow, sheep and goat cheese mix). Also noteworthy is the bresaola (dried beef tenderloin) that tastes like a smokier, darker prosciutto. The board is served with focaccia, a berry jam, and nuts covered in a sticky honey glaze. The nuts and honey glaze may have overshadowed the meat and cheese: especially on top of focaccia, the nuts gave the honey an earthier edge to combat the sugary sweet taste.
If you’re a meat eater: Try the prosciutto di Parma ($19), a classic prosciutto pizza with mozzarella, micro arugula, and tomato sauce. The prosciutto is balanced with the arugula underneath on top of the thin crusted but fluffy dough. The crust is just as good as the pizza itself—slightly blackened, salty, and chewy.
If you’re a vegetarian: Try the Genovese pizze blanche ($15). This white pizza, served with pesto in place of the usual tomato sauce, is artfully decorated with sliced eggplant, piennolo tomatoes, and shaved ricotta cheese. The tomatoes give each bite an extra burst of flavor, and the shaved cheese gives this pizza a lighter and less greasy feel.
If you’re adventurous: Ciro pizze blanche ($19), named after the chef’s mentor in Naples, was a standout. Made with mozzarella, red onions, gorgonzola cheese, and pig lard (pig fat), this is not your average pizza. Of the three pizzas, it was my favorite—the gorgonzola cheese combined with the lard and onions creates a rich and smoky experience that suggests a bleu cheese influence. This pizza was irreplaceable, and I may come back just to have another.
Incredible, as always. It was named the best gelato in the world by National Geographic (Yes, the world—take that, snobby Europeans) for a reason: the creative flavors are unparalleled in taste and consistency. The dark chocolate is a popular choice, but needs another flavor to balance out its richness. I had the dark chocolate with hazelnut—Ben and Jerry’s, who? The Burnt Sugar is also a standout—it tastes like the top of a creme brûlée and is a lighter choice than the chocolate–based flavors. The gelato is handmade each morning, with workers arriving at 6 a.m. and leaving at noon to create the perfect experience for your taste buds.