Pitango introduces pastries
I'm a big fan of the gelato at Pitango Gelato in Fells Point. Now, the shop is introducing a new line of handmade Italian baked goods.
The bakery menu includes cantuccini, traditional Florentine biscotti; brutti ma buoni ("Ugly but Good"), a meringue cookie with premium imported hazelnuts; chocolate-cherry biscotti, made with fine imported cocoa; biscotti di meliga, traditional Italian cornmeal cookies; and double chocolate cookies made with top quality, organic couverture chocolate.
Pitango's pastry program is led by pastry chef Samantha Weigand, a veteran of some of DC's finest restaurants including Bistro Bis and Hook. Samantha is also a faculty member in the Pastry Arts Program at Maryland's L'Academie de Cuisine.
The pastries will only be available at the Fells Point store for now. The DC locations will get theirs later this year. Suckers.
photo Christopher Novashinksi, courtesy Pitango