Hot, cold, sweet, bitter. For such a simple dessert, there is a lot going on here. We had semifreddo on the Tra Vigne menu for our first four years. I think people loved it because it combines adult flavors with childhood pleasures—the strong taste of good espresso and the wonderful texture of melting ice cream. It is also a "small" dessert, served in small portions, so it fits the bill when you want to indulge in "just a little something." All you need to do to make it is to fire up your espresso machine.
1 small scoop hazelnut gelato
1 small scoop vanilla gelato
1 shot fresh hot espresso
Spoonful steamed milk froth
Equal parts unsweetened cocoa powder and powdered sugar, sifted together