In Italy, ice is so abundant that it even comes in exotic flavors such as spaghetti meatballs and clam linguine, both of which have completely supplanted their unfrozen counterparts. Today's Groupon gives you a taste of this ethereal international delicacy: for $5, you get $10 worth of Italian ice and frozen treats at Rita's on South St.
Backed by a premium-ice-cream-peddling history that stretches to the 1920s, Häagen-Dazs scoops out frozen-treat signature flavors from its slew of nationally scattered shops. Guests can fill kiddie ($3.25), regular ($4.25), large ($5.25), and abandoned-ice-cream-truck sizes of cups and cones with sweet swirls of classic chocolate or sink cuspids into a layered Dazzler dessert ($6.75). Waffle cones cradle chilled dollops in plain (add $0.75) or dipped (add $1) shells, and toppings such as sauces and syrups (add $0.50) dapple confectionary landscapes. Steep taste buds in rich sips of a belgian-chocolate shake ($5.75) or imbibe a Sorbet Sipper ($4.75–$5.25), a tasty hybrid of naturally fat-free fruit flavors created more efficiently than shelving bananas alongside apples and hoping that they procreate. Alternatively, hand-packed pints of ice cream (a $5.95 value each) deliver a hearty helping of Häagen-Dazs's cavalcade of sweet-tooth satisfiers, including limited-edition seasonal flavors, such as coconut macaroon and spiced caramel biscuit.
Helmed by Fabio Scarpelli, an energetic Italian with a serious sweet tooth, Golosa is best known for its dozen varieties of hot drinking chocolate. Unlike the messy, powder-based brews chugged in ski lodges and space stations that haven't yet realized they've been abandoned, Golosa's cups of cocoa are thick, authentic, and velvety smooth. Try the spicy Peperoncino kicked up with red chili pepper ($6), or sink into the warm caramel base of the salty, gooey Salata al Caramello ($6). Equally exotic elixirs such as the Cardamom and White Pepper ($6) and Speziata ($6) pair well with the tiramisu, chocolate crème brûlée, pumpkin cheesecake, and other forkable treats on Golosa's rotating menu.
Though it is arguably Iannelli’s most famous pizza, the tomato pie barely resembles a traditional pizza. Its rectangular-shaped Sicilian-style dough is covered in a thick layer of housemade sauce (called “gravy”) and baked in a brick oven. But ever since owners Terry and Mirna Iannelli introduced this cheese-less wonder to South Philly in 1910, it has been a hit.
Now more than a century later, the Iannelli’s grandson Vincent still churns out the tomato pie, which was said to have one of the Best Crusts by Philadelphia magazine and was featured in a video by Thrillist. Vincent’s chefs also create fried meatballs the way Nonna made them—by using pork and veal and cooking them over a horse-drawn stove. And in keeping with tradition, they freshly bake breads, decorate special-occasion cakes, and fill cannoli with a sweet creamy filling.
In a colorful pastel storefront lined with mirrors and pink stools, the saccharine stewards at Old City Frozen Yogurt oversee a trove of YoCream-brand probiotic frozen yogurt. Ripe with beneficial bacteria and the dreams of a thousand children, but devoid of high-fructose corn syrup, ten low-sodium, low-cholesterol yogurts fill the self-serve freezers at any given time, rotating among flavors such as strawberry, peach, and pomegranate raspberry ($0.49/oz.). To scale the yogurt's frozen peaks, Old City recruits a team of fresh fruit and candy toppings. Pineapple, mango, and kiwi vacation in the capital of frozen cultures, where gummy bears sit idly twiddling their gummy thumbs while waiting to be buried under oozing butterscotch and honey, crunchy Reese's debris, oreo pieces, and granola.
Staff at Frangelli’s bake hundreds of fresh donuts by hand each morning, crafting varieties such as jelly-filled black raspberry, then sprinkling them with powdered or granulated sugar. The shop specializes in classic glazed and chocolate-coated donuts.