Cones, coppe and takeaway tubs
the ritual
A good coppa is less about which flavours you pick than about the order they go in. Here is how the counter builds one, and how to carry it.
What you’ll need
Fresh whole milk and cream, weighed rather than poured.
A spatula, a scoop, and a cold cabinet held at minus twelve.
A cabinet held at minus twelve, and the scoop dipped in cold water between flavours.
The technique
Ask for the flavours in the order you want to taste them, lightest first. We build a coppa from the bottom up, so the softer creams sit under the sharper fruit, and finish with the spoon pressed flat across the top so nothing slides on the walk. If you are going further than ten minutes, take a tub and a cold pack instead.
Finish with the spoon pressed flat across the top so nothing slides, take the napkin, and eat it before you start walking. It will not wait for you.
