Southern Living, July 2008. Baltimore's Cool Treats Pitango Gelato Lick away the heat of a July day at this chic little gelateria. Owner Noah Dan purchases the best ingredients--local organic milk and cream from grass-fed herds, pistachios from Italy, Ecuadorian organic chocolates--and uses time-honored techniques (i.e., no factories) to produce his gourmet treats.
Don't miss flavor: Crema possesses perfect characteristics of a French vanilla ice cream. It is simple yet satisfyingly custard-like. Spicy Chocolate adds a hint of pepper, while Hazelnut captures the husky flavor. Try the sorbets made with organic sugar, unpasteurized fresh fruit, and spring water.
--Annette Thompson
American Way magazine: April 15, 2008
Pitango Gelato Baltimore, Maryland This gelateria, one year old and located in Baltimore's lively Fells Point neighborhood, has quickly become beloved by both late-night partiers and health-food nuts. Thank the all-organic flavors, like lime-and-mint mojito and local Pennsylvania wild wineberry, and the late-night hours -- it's open until two a.m. on summer weekends. --Kate Siber
Style Magazine: THINGS WE LOVE, January/February 2008
We love their gelati. And now we love their coffees, too. Just in time for winter, Pitango Gelato in Fells Point is offering coffees made from Italian Illy Caffe beans as well as deep, dark hot chocolate concocted from Ecuadorean organic chocolates. But what really gets our hearts jumping is the Affogato, a double shot of espresso combined with a dollop of hazelnut gelato. “At 3 o’clock in the afternoon when you can’t focus, you pick it up and you’re good for the rest of the day,” says owner Noah Dan. “It’s got all the caffeine and sugar you need.” And it tastes much better than Red Bull. $2 for a single shot and $3 for a double. 802 S. Broadway, 410.702.5828.—J.S.
Style Magazine: Cream of the Crop, September/October 2007
Looking for something to make the summer last a little longer?
You could do no better than a gelato at Pitango, Noah Dan’s delightful Fells point gelateria. Made with organic milk from grass-fed herds in Lancaster, Pa., Dan’s gelato has less fat than super-premium ice cream, but you’d never guess it from the gelato’s creamy and dense consistency. And then there are the flavors, made from organic and local ingredients whenever possible. Choose from classics like sumptuous Crema (vanilla custard) or Dan’s favorite, Nocciola (hazelnut), seasonal peach or nectarine, or Mojito or Pink Grapefruit sorbet, with enough tang to make your eyebrows wiggle. Dan credits the inspiration for his shop to summers spent in Trieste, where an older cousin took him for gelato twice a day, once before the beach and once after. Might we all have cousins like that…. --Mary K. Zajac
Visit Pitango on the radio: Beltway Gourmet, WBAL, October 2007.
