This is an archived article that was published on in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Throughout the month of August, Tribune writers are tasting their way through some of Utah's finest frozen confections including ice cream, gelato, frozen yogurt and shave ice in an effort to beat the heat. Today's pick:

Panna cotta gelato • Two of Italy's most popular desserts — panna cotta and gelato — come together in one dessert. It starts with a creamy vanilla base that's sweetened with a bit of caramel and some chocolate chunks. Simple but fantastico.

Capo Gelateria Italiana • 262 S. 200 West, Salt Lake City; 801-322-3556. Open Monday-Thursday 11 a.m. to 10 p.m.; Friday-Saturday 11 a.m. to 11 p.m.; Sunday noon to 9 p.m.

Cost • Small, medium and large cups, $3-$5

Shop talk • Capo is owned and operated by the same people who run Settebello Pizzeria next door. About four years ago, the owners went to Bologna and worked in Gelateria Capo Nord to get the recipes and machines, said co-owner Michael Brooks. They imported a few old-school Carpigiani gelato machines to make sure everything was authentic. They even hired a master gelato maker, Agron Fisku, who had worked in Italy and other European countries. He now makes all of Capo's gelato on site, offering the usual chocolate, vanilla and caramel flavors, plus others such as chocolate hazelnut, lemon and passion fruit.

Kathy Stephenson

Look for daily picks in The Mix section every Wednesday, Friday and Sunday. On other days of the week, you'll find our suggestions at

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