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Noah Dan, who spent his childhood in Trieste, Italy, founded Pitango in 2007 to re-create the pure and wholesome gelato of his youth. Still a family-owned business, Pitango now has six locations in DC, Maryland and Virginia.
A quest to find the best milk led Noah to a family farm in Maryland with a herd of grass-fed Jersey cows. We set up our own dairy onsite to produce gelato with the freshest milk possible. We also prepare our sorbets there, starting out with whole, fresh fruit—not mixes or purées.
After flavors are blended on the farm, we churn every batch of gelato and sorbet on location in each of our shops to ensure peak freshness.
We churn our made-from-scratch products in house-- free from colorings, flavorings, and preservatives. We think you’ll taste the difference.
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