Affogato

Though 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 flavours of ice cream are added.^[8]Abiscotto or cookie can also be served alongside.^[9] Affogati (also pluralized as "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 (unflavored) or vanilla gelato topped with a shot of espresso, variations exist in European and North American restaurants.^[11]

Various desserts of ice cream "drowned" in other liquids are documented, including whisky,^[12] hot chocolate, soda, kirsch, Vin Santo,^[13] and port 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 of affogato in 1988.^[17][18]

  Media related to Affogato at Wikimedia Commons   Affogato at the Wikibooks Cookbook subproject

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