It was in that city, on a sojourn cooking at the American Academy, that Meyer first fell in love with Italian gelato culture — how the product was churned daily and not allowed to harden overnight, the fruit-forwardness of the flavors, the way it was ingrained into the whole of society’s daily life. But especially with panna, or whipped cream, the topping that inspired the name of her new shop, Caffè Panna. There, the high-fat cream of Piemontese cows will be whipped fresh and dolloped freely, as it is in Italy. It will also be used to crown Meyer’s signature dessert, composed affogato sundaes that combine their Italian roots with Meyer’s all-American love of mix-ins, crunch, and swirls. “I just have so much fun pairing coffee and ice cream, and figuring out all the different things that go really well in an affogato. And it tastes like Rome to me. It makes me really happy.”

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