Story, photos by Brittany Harlow
Located on the 200 block of Chestnut Street, in the heart of Old City, among majestic and historical architecture, cobblestone pathways and a cornucopia of nightlife you may come across the small but mighty Capofitto, Pizzeria and Gelataria. Should you for whatever reason, not come across it naturally in your stroll, seek it out.
Philadelphia popularly boasts one of the oldest and largest Italian neighborhoods in the country, so it may feel easy to dismiss each Italian restaurant as one of the same. This of course is a severe injustice and grave dining mistake. Capofitto is unique itself, for its incredibly light alternative fair. At the media press party I attended, we were introduced to new management and veggie heavy delicious, an unusual feature in most carb heavy Italian restaurants. Capofittio offered us plates of fresh, gooey and all in all delicious mozzarella and tomato salads. Dripped in a bit of classic herbs and seasoning. I couldn’t get enough honestly. The mozzarella was perfect and you could tell the kitchen put great care into the appetizer, as opposed to less passionate restaurants who think offering super market mozzarella slices are just as good.
Another incredible and light alternative dish offered was the spaghetti squash. The classic spaghetti look alike was ever so lightly dressed in oil, herbs and seasoning. If you’ve heard of spaghetti squash but you just aren’t sold on its ability to stand up to your beloved starch macaronies, give it a try at Capofitto. Their spaghetti squash dish was appetizing for sure and readied or bellies for the main course: house designed wood fired pizzas.
Fitting in with their modern Italian, healthier fare scheme, Capofitto designed a menu of light, doughy wood fired pizzas, bountifully topped in classic Italian meats and veggies. If you’re yet to get on the wood-fired pizza craze that’s taking over, you need to get on it. I enjoyed their varied selection of pizza options at Capofitto, but the outstanding favorite among my date and I, was the Romana. The Romana pizza consists of red cherry tomatoes, milk cream mozzarella, Gaeta olives, Sicilian capers, Sicilian extra virgin olive oil, and basil. Apparently it is a very special treat to find green olives as a pizza topping, and it was a popular fan favorite.
A dinner at Capofito would not have been compete without their seasonal drink options or a house made gelato ice cream to finish. I especially appreciated the Philly native’s “Yards Cezanne” summer brew and the Italian tribute “Mascapone” gelato.