Baltimore Sun, June 11, 2008
Takeout: Lemon Italian ice
BEST BITE I tasted fruit, fruit, fruit in this excellent lemon treat made, I was told, with organic fruit and raw sugar. The texture was amazing, almost creamy. The balance between citrus and sweetness was just right. This frozen delight comes at a pretty price. I paid $4.77 for a 6-ounce container. But it did take the sting out of a humid afternoon. -- Rob Kasper http://www.baltimoresun.com/entertainment/dining/bal-fo.takeout11jun11,0,517778.story
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 http://www.americanwaymag.com/tabid/2855/tabidext/3831/default.aspx
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.
City Paper: Best of Baltimore 2007
BEST GELATO
Gelato? We'd forgotten all about gelato--which, since the 1980s, has been dumbed down into near oblivion--until one night last spring when we stumbled into this new gelato spot. Love at first lick. The owners are obsessively serious about their gelato, crafting it from grass-fed organic milk (from Roman Stoltzfoos's organic dairy farm in Pennsylvania), fresh egg yolks (instead of artificial stabilizers), and prime ingredients like the imported Bronte pistachios grown in the shadow of Mount Etna. The spicy chocolate gelato is a marvel of balance, with just enough heat to dazzle the tongue; the pistachio truly tastes like something, and the hazelnut is divine. Anyone can taste the difference. Sorbets, too, made from fresh fruit--peaches, blackberries, wild wineberries--from Stoltzfoos' neighboring Pennsylvania farms. All summer long, you'd find us on one of the benches outside of Pitango, and you'll be finding us there for a long time to come. Pitango Gelato, 802 S. Broadway, (410) 702-5828, www.pitangogelato.com Baltimore Magazine: August 2007
"A new gelateria is a little bit crazy and a whole lot delicious"
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.
