June Tate
Affogato, the Italian dessert/coffee drink, is very simple. Pour a shot of espresso over a perfect scoop of gelato and either let it melt or try to combine spoonfuls of icy cold and hot beverage while they still contrast. Either way (practically speaking you’ll end up doing some of both), it’s the purer expression of the sweetened lattes that proliferate around this time of year.
La Coppa Gelato, 341 State St., offers junior ($4, one scoop/one shot) and regular ($6, two scoops, two shots) affogatos. The main perk of getting your affogato at a gelateria is that you can pick from any of the myriad flavors available (though some — including those that have actual pretzel mix-ins — seem like a bad idea). Opt for the less Chubby Hubby-like flavors, from straightforward vanilla bean to sea salt caramel to an intense chocolate. Or try the stracciatella (vanilla with a chocolate flake), hazelnut or the tiramisu.
The espresso is a darker European roast, “Italian-inspired.” While there is more sophisticated espresso in town, Nostrano’s version of affogato may not be around forever, as the future of the restaurant (currently for sale) is unclear. La Coppa’s version certainly works as a sweet pick-me-up on a stroll down State Street.
