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| Type | Dessert |
|---|---|
| Place of origin | Italy |
| Main ingredients | Gelato orice cream,espresso |
Affogato (/ˌɑːfəˈɡɑːtoʊ,ˌæf-/), known in full in Italian asaffogato al caffè (lit. 'drowned in coffee')[1] andgelato affogato al caffè[citation needed] (lit. 'gelato drowned in coffee'), is anItaliandessert comprising a scoop ofgelato orice cream, either plain milk-flavored (fior di latte) or vanilla, topped withespresso. Some variations add ashot ofamaretto,bicerin,Kahlúa, or other liqueur.[2][3][4][5][6]
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] Abiscotti 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 offior di latte (plain milk-flavored) orvanillagelato topped with a shot ofespresso, variations exist in European and North American restaurants.[11]
Various desserts of ice cream in other liquids are documented, includingwhisky,[12] hot chocolate, soda,kirsch,vin santo,[13] andport wine.[14]
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 ofaffogato in 1988.[17][18]
Media related toAffogato at Wikimedia Commons
Affogato at the Wikibooks Cookbook subproject
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