Gran Caffe L’Aquila

BACKGROUND

Set in the heart of center city Philadelphia on 1716 Chestnut Street, Gran Caffe L’Aquila serves, among other things, Italian-style food, pastries, coffee, and gelato. Although it only recently opened this year in Philadelphia, the original cafe was set in L’Aquila, Italy. In 2009, however, an earthquake destroyed most of L’Aquila (including the cafe). When Stefano Biasini (the original cafe owner) met Riccardo Longo (who is now co-owner of the cafe with Biasini), the idea that this business could be relocated to the United States was conceived, and after three years of development and hard work, it is open and fully-functioning.

Outside Cafe

Simply walking into the cafe, one feels as if they have been transported to Italy; everything from the decor to the menu options is authentically Italian. With a different Italian city inspiring the menu every week, customers can delight in the delicious culinary specialties from that region and attend the cafe’s cultural school every Wednesday to learn more about the city’s history.

Interior

GELATO

One of the most popular attractions of this cafe is the gelato. Pistacchio, hazelnut, nocciola, and arachide are among the many flavors available to indulge in. The gelato is made every few hours (so that it is served fresh) with machinery that Stefano brought directly from Italy. The ingredients, each individually sourced from areas known to specialize in this food (like pistachios from Piedmont), make the product extremely natural, clean, and light on the stomach.

Stefano–who is an Italian Gelato Champion, International Press World Champion, and the head chef and gelato maker at this cafe–actually has a background in engineering. His ability to bring mathematics and art together has not only made his gelato truly flawless, but it has also enabled him to constantly innovate. One of Stefano’s greatest innovations is what he calls “gastronomic gelato.” Some of the various flavors featured include parsley, white truffle, roasted pepper, and pancetta. This special gelato complements different dishes; for instance, the parsley gelato is paired with arrosticini di totano. Stefano is the only person who produces gastronomic gelato, and, ultimately, he hopes to shift the perception of gelato. He wants people to understand that it is so much more than a dessert; it can, and should, be eaten during any course.

Parsley Gelato

So, whether you like your gelato in a cone or on top of an entree, don’t hesitate to visit Gran Caffe L’Aquila. As University of Pennsylvania student MaryCate Muschett insists, “This was the best gelato I have ever had. Everyone needs to try it!”

*All information from personal interviews with cafe owners. All pictures taken personally*

Visit the website for more details:http://grancaffelaquila.com/index.html