Although restaurants and cafés in Italy categorize the affogato as a dessert, some restaurants and cafés outside of Italy categorize it as a beverage.[7] Whether a dessert or beverage, restaurants, and cafés usually serve the affogato in a tall glass with a narrow bottom, allowing the ice cream to melt and combine with the espresso at the bottom of the glass.[6] Occasionally, coconut, berries, honeycomb, and multiple flavors of ice cream are added.[8] A biscotti can also be served alongside.[9] Affogatos are often enjoyed as a post-meal coffee/dessert combo eaten with a spoon and/or drunk with a straw.[10][1]
While the recipe of the affogato is more or less standard in Italy, consisting of a scoop of fior di latte (plain milk-flavored) or vanillagelato topped with a shot of espresso, variations exist in European and North American restaurants.[11]
The origins of the affogato are unknown,[15] but it gained popularity in Italy during the 1950s. This coincided with the industrialization of ice cream production.[16] English-language dictionaries document the use of affogato in 1988.[17][18]
See also
Media related to Affogato at Wikimedia Commons
Affogato at the Wikibooks Cookbook subproject
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