Noah Dan grew up in Italy, where fresh, handcrafted gelato was available practically on every street corner. But when he relocated to the D.C. area, he realized there was nothing quite like the dessert of his childhood in the area. So in 2007, he and his family opened Pitango Gelato to bring the same high-quality Italian dessert to his neighbors.
First things first, Noah had to find the top-notch dairy he was accustomed to. When he couldn’t find something that suited his standards, he decided to open a dairy farm on Pennsylvania’s Spring woods Organic Farm. They specialize in single-herd, grass-fed, organic dairy. Combined with free-range eggs from the farm and fruit from local orchards, the team at Pitango has everything they need to craft perfectly delicious and creamy gelato. The ingredients come fresh from the family farm, but the staff makes the gelato in small batches in-house—which means they don’t have to use any preservatives to keep it fresh. Stop in to try their unique Italian flavors, like the Croccantino, featuring a base of Fior di Latte gelato combined with homemade caramel praline and chopped hazelnuts.