THE PROVIDENCE JOURNAL / Sandor Bodo

Sometimes the simple things provide the recipe for an afternoon pick-me-up.

That’s what diners at Spezia Foodsmith’s, 286 Atwells Ave., Providence, are discovering about the Caffe Shakerato, a uniquely Italian version of ice coffee.

In its most simple form, a Caffe Shakerato is made by combining freshly made espresso, a bit of sugar, and lots of ice, shaking the whole deal vigorously in a martini shaker until a froth forms when strained into a glass.

Chef Walter Potenza serves the beverage both at Spezia, the casual dining spot on the first floor, and later for dinner at Walter’s Restaurant upstairs.

Some add or substitute vanilla gelato for the ice. Some add liqueur — a bit of anisette is especially popular at Spezia. Others add cream.

Champagne flutes or martini glasses are the traditional glassware used to hold a Caffe Shakerato. At Spezia, they use a small, one-serving martini shaker to make the drink.

If you make it at home, it can be had three ways: with no sugar, with one demitasse spoon of sugar or half a packet of sweetener.

gciampa@projo.com