HOME
The Info List - Cappuccino


--- Advertisement ---



A cappuccino (/ˌkæpʊˈtʃiːnoʊ/ ( listen); Italian pronunciation: [kapputˈtʃiːno] Italian plural cappuccini) is an Italian coffee drink that is traditionally prepared with double espresso, and steamed milk foam. Variations of the drink involve the use of cream instead of milk, and flavouring with cinnamon or chocolate powder.[1][2] It is typically smaller in volume than a caffè latte, with a thicker layer of micro foam. The name comes from the Capuchin friars, referring to the colour of their habits,[3] and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. The Viennese bestowed the name "Kapuziner" possibly in the 18th century on a version that included whipped cream and spices of unknown origin. The Italian cappuccino was unknown outside Italy until the 1930s, and seems to be born out of Viennese-style cafés in Trieste and other cities in the former Austria in the first decades of the 20th century. The drink has since spread worldwide and can be found at a number of establishments.

Contents

1 Definition 2 Etymology 3 History and evolution 4 Ingredients 5 Popularity 6 Preparation

6.1 Traditional and latte art 6.2 Iced cappuccino 6.3 Capuccino Freddo 6.4 Iced coffee

7 Similar drinks 8 See also 9 References 10 External links

Definition[edit]

A cup of Cappuccino

Cappuccino
Cappuccino
is a coffee drink that today is composed of double espresso and hot milk, with the surface topped with foamed milk.[1] Cappuccinos are most often prepared with an espresso machine. The double espresso is poured into the bottom of the cup, followed by a similar amount of hot milk, which is prepared by heating and texturing the milk using the espresso machine steam wand. The top third of the drink consists of milk foam; this foam can be decorated with artistic drawings made with the same milk, called latte art. In a traditional cappuccino, as served in Europe
Europe
and artisan coffee houses in the United States, the total of espresso and milk/foam make up between approximately 150–180 ml (5–6 imp fl oz; 5–6 US fl oz). Commercial coffee restaurant chains in the US more often serve the cappuccino as a 360 ml (13 imp fl oz; 12 US fl oz) drink or larger. Cappuccino
Cappuccino
is traditionally small (max 180 ml) with a thick layer of foam, while 'latte' traditionally is larger (200 ml-300 ml). Caffè latte
Caffè latte
is often served in a large glass; cappuccino mostly in a 150 – 180 ml cup with a handle. Cappuccino
Cappuccino
traditionally has a layer of textured milk micro foam exceeding 1 cm in thickness; micro foam is frothed/steamed milk in which the bubbles are so small and so numerous that they are not seen, but it makes the milk lighter and thicker. As a result, the micro foam will remain partly on top of the mug when the espresso is poured in correctly as well as mix well with the rest of the cappuccino. The World Barista
Barista
Championships have been arranged annually since 2000, and during the course of the competition, the competing barista must produce—for four sensory judges—among other drinks four cappuccinos, defined in WBC Rules and Regulations as [...] a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso [....] The cappuccino is prepared with one (1) single shot of espresso, textured milk and foam. A minimum of 1 centimeter of foam depth [....] A cappuccino is a beverage between 150 ml and 180 ml in total volume [....][4] Etymology[edit]

A cup of Cappuccino

'Cappuccino' comes from Latin Caputium, later borrowed in German/Austrian and modified into 'kapuziner'. It is the diminutive form of cappuccio in Italian, meaning 'hood' or something that covers the head, thus 'cappuccino' reads 'small capuchin'. It is believed the capuchin friar, Marco d'Aviano, was the inspiration for this beverage.[5] The coffee beverage has its name not from the hood but from the colour of the hooded robes worn by monks and nuns of the Capuchin order. This colour is quite distinctive and 'capuchin' was a common description of the colour of red-brown in 17th century Europe. The Capuchin monks chose the particular design of their orders' robes both in colour and shape of the hood back in the 16th century, inspired by Francis of Assisi's preserved 13th century vestments. The long and pointed hood was characteristic and soon gave the brothers the nickname 'capuchins' (hood-wearing). It was, however the choice of red-brown as the order's vestment colour that, as early as the 17th century, saw 'capuchin' used also as a term for a specific colour. While Francis of Assisi humbly used uncoloured and un-bleached wool for his robes, the capuchins coloured their vestments to differ from Franciscans, Benedictines, Augustinians and other orders. The word 'Cappuccino' in its Italian form is not known in Italian writings until the 20th century, but the German language 'Kapuziner' is mentioned as a coffee beverage in the 18th century in Austria, and is described as 'coffee with sugar, egg yolks and cream' in dictionary entries from 1800 onwards. "Kapuziner" was by the First World War
First World War
a common coffee drink in cafés in the parts of northern Italy which at that time still belonged to Austria. The use of fresh milk in coffee in cafés and restaurants is a newer phenomenon (from the 20th century) when refrigeration became common. The use of full cream is known much further back in time (but not in the use as whipped cream [chantilly] ), as this was a product more easily stored and frequently used also in cooking and baking. Thus, a 'Kapuziner' was prepared with a very small amount of cream to get the 'capuchin' colour. Today, 'Kapuziner' is still served in viennese traditional cafés: still black coffee with only a few drops of cream (in some establishments developed into a capå of whipped cream). History and evolution[edit]

Cappuccino
Cappuccino
with heart decoration

The consumption of coffee in Europe
Europe
was initially based on the traditional Ottoman preparation of the drink, by bringing to boil the mixture of coffee and water together, sometimes adding sugar. The British seem to have started filtering and steeping coffee already in the second part of the 18th century[6] and France and continental Europe
Europe
followed suit. By the 19th century coffee was brewed in different devices designed for both home and public cafés. Adding milk to coffee is mentioned by Europeans already in the 1700s,[6] and sometimes advised.[6] 'Cappuccino' originated as the coffee beverage "Kapuziner" in the Viennese coffee houses in the 1700s at the same time as the counterpart coffee beverage named "Franziskaner": 'Kapuziner' shows up on coffee house menus all over the Habsburg Monarchy
Habsburg Monarchy
around this time, and is in 1805 described in a Wörterbuch (dictionary) as 'coffee with cream and sugar' (although it does not say how it is composed). 'Kapuziner' is mentioned again in writings in the 1850s, described as 'coffee with cream, spices and sugar'.[7] Around the same time, the coffee beverage 'Melange' is mentioned in writings, explained as a blend of coffee and milk, presumably similar to the modern day 'Caffè Latte'. Other coffees containing cream surfaced in Vienna, and outside Austria these are referred to as 'Viennese Coffee' or 'Café Viennois', coffee with whipped cream. Predecessors of Irish Coffee, sweetened coffee with different alcohols, topped with whipped cream also spread out from Vienna. The 'Kapuziner' took its name from the colour of coffee with a few drops of cream, nicknamed so because the capuchin monks in Vienna
Vienna
and elsewhere wore vestments with this colour.[8] Another popular coffee was Franziskaner, with more cream, referring to the somewhat 'lighter' brown colour of the robes of monks of the Franciscan
Franciscan
order. Cappuccino
Cappuccino
as we write it today (in Italian) is first mentioned in northern Italy in the 1930s, and photographs from that time shows the drink to resemble a 'viennese' —a coffee topped with whipped cream sprinkled with cinnamon or chocolate. The Italian cappuccino evolved and developed in the following decades: The steamed milk atop is a later addition, and in the US a slight misunderstanding has led to this 'cap' of milk foam being named 'monk's head' -although it originally had nothing to do with the name of the beverage. Though coffee was brewed differently all over Europe
Europe
after the Second World War, in Italy, the real espresso machines became widespread only during the 1950s, and 'cappuccino' was redefined, now made from espresso and frothed milk (though far from the quality of micro foam steamed milk today). As the espresso machines improved, so did the dosing of coffee and the heating of the milk. Outside Italy, 'cappuccino' spread, but was generally made from dark coffee with whipped cream, as it still is in large parts of Europe
Europe
even in 2014. The 'Kapuziner' remained unchanged on the Austrian coffee menu, even in Trieste, which by 1920 belonged to Italy and in Budapest, Prague, Bratislava
Bratislava
and other cities of the former empire. Espresso
Espresso
machines were introduced at the beginning of the 20th century, after Luigi Bezzera of Milan
Milan
filed the first patent in 1901,[9] and although the first generations of machines certainly did not make espresso the way we define it today. Coffee
Coffee
making in cafés changed in the first decades of the 20th century. These first machines made it possible to serve coffee 'espresso' -specifically to each customer. The cups were still the same size, and the dose of beans were ground coarse as before. The too high temperature of the boilers scalded the coffee and several attempts at improving this came in the years after the First World War. By the end of the Second World War, the Italians launched the 'age of crema' as the new coffee machines could create a higher pressure, leading to a finer grind and the now classic 'crema'. The first small cups appear in the 1950s, and the machines could by now also heat milk. The modern 'cappuccino' was born.[citation needed][10] In Vienna, the espresso bars were introduced in the 1950s, leading to both the 'kapuziner' and the by now new-born Italian 'cappuccino' being served as two different beverages alongside each other. In the United Kingdom, espresso coffee initially gained popularity in the form of the cappuccino, influenced by the British custom of drinking coffee with milk, the desire for a longer drink to preserve the café as a destination, and the exotic texture of the beverage.[11] Ingredients[edit]

Make from Illy
Illy
Coffee
Coffee
of Cappuccino
Cappuccino
with cream in coffee shop.

As cappuccino is defined today, in addition to a double shot of espresso a most important factor in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture. The traditional cappuccino consists of a single espresso, on which the barista pours the hot foamed milk, resulting in a 2 cm (3⁄4 in) thick milk foam on top. Variations could be made adding another shot of espresso resulting in a double cappuccino. Attaining the correct ratio of foam requires close attention while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. A skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee. Popularity[edit] Cappuccino
Cappuccino
was traditionally a taste largely appreciated in Europe, Australia, South America
South America
and some of North America. By the mid-1990s cappuccino was made much more widely available to North Americans, as upscale coffee houses sprang up. In Italy, and throughout continental Europe, cappuccino was traditionally consumed early in the day as part of the breakfast, with some kind of sweet pastry. Generally, Europeans did not drink cappuccino with meals other than breakfast. Though they did prefer to drink Espresso
Espresso
after dinner.[citation needed][12] However, in recent years Europeans have started to drink cappuccino throughout the entire day. Especially in Australia
Australia
and Western Europe
Europe
(The UK, Ireland, the Netherlands, Germany, Belgium, France and Spain) cappuccino is popular at cafés and terraces during the afternoon and in restaurants after dinner. In modern-day Italy, cappuccino is consumed only up to 11 a.m., and Italians consider it very strange to ask for a cappuccino after that hour. If the beverage is requested in the evening, although not common, it should only be consumed after dessert, as the final part of the meal. Espresso
Espresso
is usually ordered after a meal due to the belief that the lack of milk aids in digestion.[13] In the United States, cappuccinos have become popular concurrent with the boom in the American coffee industry through the late 1990s and early 2000s, especially in the urban Pacific Northwest.[14] Cappuccino
Cappuccino
is traditionally served in 150–180 ml (5–6 imp fl oz; 5–6 US fl oz) cups. By the start of the 21st century, a modified "short-cut" version was being served by fast-food chains in servings up to 600 ml (21 imp fl oz; 20 US fl oz). Preparation[edit] Traditional and latte art[edit]

Cappuccino
Cappuccino
coffee with latte art rosetta.

Although size is what varies most among different cappuccinos, there are two main ways of preparing cappuccino: one is the traditional or classical way with a cap of milk foam; the other is the " Latte
Latte
Art" way. The former follows the traditional idea of the cappuccino being prepared by ⅓ espresso, ⅓ steamed milk and ⅓ milk foam. The latter follows the same recipe, but is served more often in smaller cups, and the textured milk is gently poured in and finished with a pattern in the surface crèma. The illustrations in this article show the preparation methods.[15][16] Iced cappuccino[edit] In Canada, Tim Hortons's coffee chain sells iced coffee cappuccino under the brand name Iced Capps. The coffee drink mix comes to the Tim Hortons stores as a thick black syrup which is mixed at three parts water to one part syrup in a slurpee machine. The frozen coffee drink is then blended with cream at the time of service (or blended with milk, or chocolate milk upon customer request). The Ice Capp can also be prepared as a Supreme, which includes a flavour shot, whipped topping, and either caramel or chocolate syrup. The chain also carries iced coffee on its Canadian menu as well as their U.S. menu. Capuccino Freddo[edit] In Cyprus
Cyprus
and Greece, the iced cappuccino is widespread, known locally as Freddo Cappuccino, as opposed to Cappuccino
Cappuccino
Freddo. Despite its Italian name, the drink both tastes and is prepared differently to its Italian counterpart, and is not common in Italy or outside Greece. The Freddo Cappuccino
Cappuccino
is topped with a cold milk-based foam known as aphrogala (Greek: αφρόγαλα), which is created using cold milk and an electric frother. These frothers are commonplace in Greek coffeeshops due to their usage during the preparation of Frappé coffee. The foam is then added to espresso poured over ice.[citation needed] [17] Outside Greece
Greece
and Cyprus, Capuccino Freddo can be mostly found on coffee shops and delis catering towards the Greek expat community. More recently, Starbucks
Starbucks
has added Cappuccino
Cappuccino
Freddo to branch menus in Europe. [18] Iced coffee[edit] Main article: Iced coffee Cappuccino
Cappuccino
Freddo is the cold version of a cappuccino, and the drink usually has a small amount of cold frothed milk atop it. This drink is widely available in Cyprus, Greece, and parts of Italy. In Rome, for example, each bar has the drink already prepared. In cities of Northern Italy, like Milan, however, it is almost impossible to find cappuccino freddo. Instead, gelato da bere (a thick blend of gelato and espresso) or shakerato (espresso and ice shaken together) are more popular. The term has also spread throughout the Mediterranean region where foam is added to the drink just before serving, often varying from the Italian original. In North America, however, the terms " Cappuccino
Cappuccino
Freddo" or "Iced cappuccino", if offered, may be somewhat of a misnomer if the characteristic frothed milk is omitted in the iced variation. For example, at Starbucks, without the frothed milk the drink is called an "iced latte". Similar drinks[edit] Other milk and espresso drinks similar to the cappuccino include:

Caffè macchiato
Caffè macchiato
(sometimes called espresso macchiato) is a significantly shorter drink, which consists of espresso with only a small amount of milk. Cortado
Cortado
is a Spanish hybrid; a slightly shorter drink, which consists of espresso mixed with milk in a 1:1 to 1:2 ratio, and is not topped with foam. Cafè Cortado
Cortado
has traditionally been served in a small glass on a saucer, and its character comes more from the Spanish preference of coffee beans and roast plus condensed milk replacing fresh dairy milk. Modern coffee shops have started using fresh milk. Flat White
Flat White
is a hybrid which is popular in Australia
Australia
and New Zealand. It is in-between a cappuccino and a caffè latte ('flat' indicating little or no foam), typically prepared with a double shot of espresso and a little latte art atop. A flat white is prepared with a milder espresso and no robusta. Latte
Latte
(short for "caffè latte") is a larger drink, with the same amount of espresso, but with more milk and a varying amount of foam, served in a large cup or tall glass. A steamer or babyccino is a drink of frothed milk without coffee (hence no caffeine), which is available in some coffeehouses. In North America it often has flavoured syrup added, while in Commonwealth countries outside North America
North America
it is primarily marketed to children[19] as a coffee-free cappuccino, as the name indicates, and is sometimes topped with marshmallows, a chocolate flake, or sprinkles.

See also[edit]

Coffee
Coffee
portal

List of coffee drinks

References[edit]

^ a b " Cappuccino
Cappuccino
vs Latte
Latte
- What's The Difference?". www.latteartguide.com.  ^ "Cappuccino – Definition of cappuccino by Merriam-Webster". merriam-webster.com.  ^ "Cappuccino". etymonline.com ^ "2013 World Barista Championship
World Barista Championship
Rules and Regulations – Version 2012.10.13" (PDF). p. 5. Retrieved December 2, 2015.  ^ Pope beatifies 'father of cappuccino', BBC News (April 27, 2003) Retrieved 2017-04-01. ^ a b c Ellis, Markman (2004). The Coffee-House: A Cultural History. London: Orion Publishing Group (Weidenfeld & Nicholson). p. 122. ISBN 9780297843191. Retrieved 17 June 2016.  ^ "How to Make a Cappuccino". Top Espresso
Espresso
Gear. Retrieved 15 September 2017.  ^ Ins Kaffeehaus! : Geschichte einer Wiener Institution by Gerhard H Oberzill, Jugend & Volk Verlagen 1983, page 77 – 85 ^ An Espresso
Espresso
Timeline timelineindex.com ^ "Most Everyone Loves a Good Cappuccino, but Where Did It Come From?". The Spruce. Retrieved 2017-05-08.  ^ Morris, Jonathan (2007). "The Cappuccino
Cappuccino
Conquests. The Transnational History of Italian Coffee".  ^ "The history of cappuccino - Frati Lucca's Cappuccino". Frati Lucca's Cappuccino. Retrieved 2017-05-08.  ^ "Italian Coffee
Coffee
Culture". ITALY Magazine.  ^ The Pacific Northwest
Pacific Northwest
Coffee
Coffee
Culture Central Gourmet Coffee Zone – Daily Blog. Blog.gourmet-coffee-zone.com (2008-03-07). Retrieved on 2012-06-02. ^ "What Is Latte
Latte
Art?". Latte
Latte
Art Guide. 2013-04-28. Retrieved 2017-05-08.  ^ "BARISTAS OF AMERICA: Please Stop Screwing Up My Cappuccino". Business Insider. Retrieved 2017-05-08.  ^ Tsolakidou, Stella. "Summer Coffee
Coffee
in Greece: Frappe Vs. Freddo Variations GreekReporter.com". Retrieved 2017-05-08.  ^ " Starbucks
Starbucks
has launched two new cold coffees in the UK". Cosmopolitan. 2017-05-04. Retrieved 2017-05-06.  ^ Cafes milk profits from young latte set - Sydney Morning Herald, November 6, 2005

External links[edit]

Look up cappuccino in Wiktionary, the free dictionary.

Wikimedia Commons has media related to Cappuccino.

Coffeegeek with how-to steam guide Italian Espresso
Espresso
National Institute Coffee
Coffee
Taster, the free newsletter of the International Institute of Coffee
Coffee
Tasters, featuring articles on the quality of espresso, chemical and sensory analysis, market trends

v t e

Coffee

Topics

Economics Fair trade History

Production

Coffee
Coffee
production List of countries by coffee production

Species and varieties

Arabica

Kona coffee S795 coffee

Charrieriana Liberica Robusta

Components

Cafestol Caffeic acid Caffeine Coffee
Coffee
bean Furan-2-ylmethanethiol

Processing

Coffee
Coffee
roasting Coffee
Coffee
wastewater Decaffeination Home roasting

Preparation

AeroPress Arabic coffee Brewed coffee Canned coffee Cezve Chorreador Coffeemaker Coffee
Coffee
syrup Cold brew Espresso

doppio lungo ristretto

Espresso
Espresso
machine French press Handpresso Hyper Text Coffee
Coffee
Pot Control Protocol Instant coffee Knockbox List of coffee dishes Moka pot Percolator Turkish coffee Vacuum maker

Coffee
Coffee
drinks

Affogato Americano Bica Bicerin Black Russian Cà phê sữa đá Café au lait Café de olla Café con leche Caffè
Caffè
crema Café Cubano Caffè
Caffè
mocha Café Touba Caffè
Caffè
corretto Café com Cheirinho Caffè
Caffè
macchiato Cappuccino Carajillo Coffee
Coffee
milk Cortado Espresso Flat white Frappuccino Galão Garoto Greek frappé coffee Iced coffee Indian filter coffee Ipoh white coffee Irish coffee Karsk Kopi Luwak Kopi tubruk Latte Latte
Latte
macchiato Liqueur coffee Long black Lungo Mazagran Oliang Red eye Ristretto Rüdesheimer Kaffee Tenom coffee Turkish coffee White coffee White Russian Wiener Melange Yuenyeung

Organisation lists

Coffee
Coffee
companies Coffeehouses

Lifestyle

Barista Caffè
Caffè
sospeso Coffee
Coffee
break Coffee
Coffee
ceremony CoffeeCon Coffee
Coffee
culture Coffee
Coffee
cupping Coffee
Coffee
Palace Coffeehouse Fika Kopi tiam Latte
Latte
art Viennese coffee house

Substitutes

Barley coffee Barley tea Barleycup Caro Chicory Dandelion coffee Inka Postum Qishr Roasted grain drink

Misc.

Coffee
Coffee
and doughnuts Coffee
Coffee
cup

Coffee
Coffee
cup sleeve Demitasse Tasse à café

Coffee
Coffee
leaf rust

King Gustav's twin experiment

Coffee
Coffee
vending machine Demitasse
Demitasse
spoon Single-serve coffee container Third wave of coffee

Coffee
Coffee
portal  Category: Coffee

v t e

Cuisine of Italy

History

Ancient Roman cuisine Medieval cuisine Early modern cuisine Contemporary cuisine

Regional cuisines

Arbëreshë cuisine Lombard cuisine Neapolitan cuisine Roman cuisine Sicilian cuisine Venetian cuisine

Pasta
Pasta
and sauces

Pasta
Pasta
(List) Carbonara Pesto Ragù Neapolitan ragù Arrabbiata sauce Amatriciana sauce Marinara sauce Genovese sauce Bolognese sauce Checca sauce Pasta
Pasta
alla Norma Pasta
Pasta
e fagioli Pasta
Pasta
al pomodoro Pasta
Pasta
primavera Rigatoni con la Pajata Cacio e pepe Spaghetti aglio e olio Spaghetti alla puttanesca Spaghetti alle vongole

Soups

Soup alla canavese Soup alla modenese Soup all'Imperatrice Acquacotta Bagnun Minestrone Ribollita

Other dishes (List)

Bagna càuda Braciola Bruschetta Cotoletta Crostino Bollito Misto Baccalà alla vicentina Cacciatore Cacciucco Caponata Cappon magro Caprese salad Carciofi alla romana Carpaccio Carne pizzaiola Cassoeula Ciambotta Ciccioli Coda alla vaccinara Fiorentina Fondue Frico Frittata Frìttuli Istrian stew Lampredotto Polenta Porchetta Panzanella Parmigiana Ossobuco Orzotto Risotto Rollatini Saltimbocca Scaloppine Timballo Vitello tonnato

Pizza
Pizza
and street food

Pizza

al taglio

Sicilian pizza Focaccia Piscialandrea Calzone Panzerotti Crocchè Arancini Supplì Frittula Panelle Pani ca meusa Panino Piadina Arrosticini Farinata Tramezzino Zippuli Sardenara

Cheeses and charcuterie

Cheeses

PDO

Salumi

Pastry
Pastry
and desserts (List)

Bocconotto Bombolone Bruttiboni Buccellato Budino Cannoli Cantuccini Cassata Castagnaccio Cavallucci Colomba di Pasqua Crostata Crocetta of Caltanissetta Gelato Granita Grattachecca Marzipan Mustacciuoli Pandoro Panettone Panforte Panna cotta Panpepato Parrozzo Pastiera Pignolata Pizzelle Ricciarelli Seada Semifreddo Sfogliatelle Sorbetto Sponge cake Spumoni Struffoli Tartufo Tiramisu Torrone Torta caprese Zabaione Zeppole Zuccotto Zuppa Inglese

Breads

Borlengo Breadstick Ciabatta Coppia Ferrarese Filone Michetta Pane carasau Pane di Altamura Pane sciocco Sgabeo Taralli Vastedda

Wines

Varieties

IGT DOCG DOC

Abruzzo Calabrian Friulan Lombardy Piedmont Tuscan Veneto

Alcoholic beverages

Beer Grappa Sambuca Mirto Vermouth Spritz Limoncello Fernet Campari Aperol Cynar Amaro Amaretto Nocino Centerbe Bargnolino Maraschino Sassolino Strega Rosolio Galliano Frangelico Alchermes Aurum

Coffee

Caffè Espresso

Lungo Ristretto Doppio

Espressino Cappuccino Caffelatte Latte
Latte
macchiato Caffè
Caffè
macchiato Caffè
Caffè
corretto Affogato Mocaccino Marocchino Bicerin Barbajada Bombardino

See also

Sammarinese cuisine Italian-American cuisine Osteria Trattoria Enoteca Sagra List of Italian chefs List of Italian dishes Meal structure

Italy portal Food portal

v t e

Ice-based drinks and desserts

Drinks

Iced coffee

Frappuccino Iced cappuccino

Frozen carbonated drinks

Slurpee ICEE Thirst Buster Froster

Frozen alcoholic drinks

Frozen margarita Frozen daiquiri Freaky Ice

Frozen non-carbonated beverage (slushes)

Slush Puppie Frozen lemonade (Del's)

Desserts

Freezie

Otter Pops Fla-Vor-Ice Bon Ice Calippo

Ice pop

Popsicle Rim Jim Fab Melona

Shaved ice

Ais kacang Baobing Es campur Granita Halo-halo Kakigōri Namkhaeng sai Patbingsu Piragua Shave ice Shikashika Shirokuma (kakigōri) Sno-ball Snow cone

List of fro

.