Dripping down your chin in a cold sticky trickle, you close your eyes as the refreshing, sweet taste of ice cold gelato fills your senses. Among Rome’s infinite treasures, gelato creeps towards the top of the list. Of course, Vatican City is in a league of its own, but don’t forget it really is a separate country, so let’s not split hairs on that one. In the sweltering heat of an August afternoon, nothing cools you down quite like a scoop (or two) of gelato. On your way home from dinner, the cobblestones massaging the soles of your feet as you walk off your meal, the sweet smell of the still-open gelateria beckons you in for a nightcap. And then, of course, as they always do, the Italians surprise you by taking this beloved indulgence and giving it an ingenious twist: the affogato al caffè. 

Affogato, meaning “drowned”, might just be the perfect dessert. Much like a late-night gelato, an after-dinner espresso can be just the ticket to completing an exceptional meal. Take a creamy, luscious, ice cold scoop of vanilla gelato, and drown it in a shot of hot, freshly brewed espresso, and voilà. A masterpiece. Bringing you hot and cold, sweet and bitter, creamy and acidic, it’s a dance of extremes that never missteps. The best part? If you have a way to make espresso at home, it’s the simplest way to present a delectable dessert. Serve with a Classic Cantucci Biscotti to complete the experience. 

ITALIAN AFFOGATO WITH BISCOTTI COOKIES

Serves 2

INGREDIENTS

▢ 2 shots of espresso
▢ 2 scoops of gelato (vanilla or sweet cream)
▢ 2 Classic Cantucci Biscotti

DIRECTIONS

1. Add a scoop of ice cream to 4 separate individual serving dishes. This is a fun way to use your grandma’s old teacups! 
2. Pour a shot of espresso over each scoop of ice cream and garnish with a cantucci biscotti cookie. Serve immediately. 
3. That’s it! 
4. Mangiamo.