Peanut butter and chocolate, or fresh-picked strawberries and whipped cream. Sometimes, the sweetest treats in life are the simplest. Few desserts showcase that better than affogato, an effortless marriage of two of Italy’s finest exports, espresso and gelato.

“The milk protein binds with the tannins of the coffee and so the coffee becomes less bitter, and this rich, toasty pairing transpires,” said Stephanie Reitano, who’s been serving affogato for more than 15 years as owner and chef at Philadelphia’s Capogiro and Capofitto. “It’s an ideal match when it comes to a taste experience.”