There are few things on this earth as heavenly as real Italian gelato. Last night after I closed up the shop, Phillip and I ventured off for our bi-annual trip to Leesburg to the Hamburg Doner. I first heard about this place on the radio and in an attempt to surprise Phil, I stuck him in the car over a year ago with a promise of something wonderful and a long car ride. He was very doubtful but when we finally arrived at our destination, he was pretty excited. Phil spent a semester in Germany and ate a lot of food from street vendors. The Doner place is Leesburg still cooks out of the street car that they started in, even after they acquired actual restaurant space (which is amazing and retro themed, by the way). Last weekend was their Oktoberfest, so we headed out to grab Phil some sourkraut and brats. He was a happy boy. On the way home, my craving for gelato started. Now, a bit over a year ago I discovered the single most amazing gelato place on earth while in Baltimore: Pitango. Their first shop is in Fells Point.  I was so excited to find out that they opened in Dupot and Reston! On the way home we jumped off the highway in Reston, and despite the cold, I scored a cup of almond and dark chocolate orange. I am working on convincing the owner that he MUST open a shop in Old Town, which seriously lacks in the way of quality ice cream. And this man knows his gelato. They source from a PA dairy farm, all organic and grass fed. They use real egg yolk as a stabilizer instead of the fake stuff our chains use. The imported ingredients are brought from all over the world: hazelnut, pistachio, vanilla. If I sound like an info-mercial, I am sorry. I really have a thing for this place!! Until you have eaten gelato or ice cream made from grass fed cows, you don’t know what real ice cream is. I am already plotting some sort of yarn and gelato tasting….I don’t know that we can wait until spring. Does everyone else eat ice cream all winter like I do?