Affogato dessert sees rising popularity in U.S. restaurants

The affogato—a simple mix of gelato or ice‑cream “drowned” in espresso, often spiked with a spirit such as amaretto or rum—has been highlighted as a growing menu item for U.S. hospitality venues. Its origins are debated, with some crediting 1950s Italy and others a medieval friar from Piedmont, and the term entered the Merriam‑Webster dictionary only in 1992. Social‑media videos, including one by food writer David Lebovitz featuring Paris’s Combat Bar bartender Margot Lecarpentier, showcase elaborate versions that combine chocolate sorbet, multiple liquors, and espresso, driving renewed interest.

Industry observers hope that as the trend gains traction online, U.S. cafés and restaurants will add affogatos—both classic and “corretto” (spirit‑infused) versions—to dessert or after‑dinner menus, seeing it as a profitable addition to the dining experience.