Gelato isn’t merely the Italian word for ice cream — just ask the folks at Pitango Gelato in Penn Quarter, who will tell you that because gelato uses a higher ratio of milk to cream mixed at a slower rate, it has a has a smoother texture and more intense flavor than ice cream. What’s more, Pitango Gelato uses only grass-fed, organic whole milk and high quality fruits, nuts, and chocolates in its gelato, which means you can be sure you’re getting the tastiest possible treat.
Peruse the glass case filled with brightly colored gelatos, ranging in flavor from intense (and slightly tart) raspberry, to the richness of toasted coconut or dark chocolate, which some regulars say is the best chocolate treat around. Enjoy your gelato on its own, or pair it with an Italian espresso. Adventurous eaters can even combine the two in an affogato!