I never heard the Italian word “affogato” until a recent visit to Canada. As much as I’d love to have learned a new Italian expression of profanity, an affogato is a drink made by pouring espresso over vanilla gelato. Literally, affogato translates to “drowned.” Although vanilla is the classic gelato flavor, you can choose any flavor you prefer. Vanilla was strongly recommended to me followed closely behind by chocolate and chocolate mint, noted as a nice option around the holidays.
How had I never heard of an affogato? I’m Italian. My family is from Italy and I live in New York. We owned a pastry store in Brooklyn. We sold Italian ices and cremolata. But I never heard of an affogato. Across Canada from Niagra Falls to Toronto – affogatos abounded. I had asked about it’s construct while ordering a cappuccino in Niagra, too late to change my cappucino order. Somehow this intriguing concoction remained elusive to me. I ordered one the next day back in Toronto. After I paid and waited to be called to pick up this uncommon beverage, I was told they couldn’t make it because the freezer was broken. It was too cold and the gelato was too hard to scoop. It was at this point I started asking myself, “What the affogato is going on?” In other words, I knew I had to have one.
I asked a few friends about it when I returned to NY and the replies were the same, “A what? Never heard of it.” I looked around in local coffee shops and bakeries. No sign of any affogato, until…
We took a drive to the Woodbury Commons Outlets in Central Valley, NY – allegedly the largest outlet complex in the world, on the planet – yes, that big. After the usual grueling day of walking to what was always ‘just one more store’, the day had flown. The sun was setting when we passed what looked like an Italian gelato and chocolate shop called Venchi.
( https://www.venchi.com/it/ )
We needed the sugar boost for the hour-long ride home. It was at this moment, the first of my lifetime in NY, that I saw affogato on a coffee menu. I couldn’t believe it. It was time to pull the trigger and this time, I wouldn’t miss.
Since it was listed on the coffee menu and served in a coffee cup with a drink lid, I thought I was supposed to drink it. My gelato flavor of choice was a bit adventurous having chosen Mascarpone. It had a rich, creamy vanilla base with a subtle hint of airy, whipped marscapone. I unknowingly sipped all the espresso in a matter of seconds, but what I left behind was gelato that required a spoon to indulge. My mistake. I opened the lid and dug in with a miniature plastic spoon.
In Italy, restaurants and cafes consider the affogato as a dessert, while some restaurants and cafes outside Italy consider it to be a beverage. I apparently partook on both fronts. ‘When in Rome‘ aptly applied here.
The creamy, cool, rich gelato was swirled with intense espresso, tempered by gelato, culminating in a new addiction. Luckily for me, finding an affogato is still not that easy.
Apparently, in Torino, Italy – affogatos are sold everywhere, but they continue to be a challenge to find in NY. I read that Venchi opened a store in Manhattan in the Flatiron district. I may start there and work my way across the city. What the affogato would you do?
