What to dunk in what
Tell it what is in your cup and it will name a biscotto, say why, and hand you the recipe. 15 documented styles against 29 drinks. No brands are named and nothing here is for sale.
What do you want to go from?
Two others that work
Not baking today? 60 bakeries in the Register ship nationally, sorted by state. We take nothing from any of them, and the list is ordered alphabetically rather than by anything we were paid.
Every pairing on one page
The whole table, in case you would rather scan it than answer questions — and so that it can be read without JavaScript.
By roast
By brew
By drink
Wine and after dinner
Tea and everything else
Le 15 forme
The table above names only the best match for each drink, so a style that never wins outright never appears in it. All 15 are profiled and all 15 have a documented formula:
Every biscotto and every drink is scored on the same seven axes — fruit, nut, chocolate, spice, richness, sweetness, salt — and the table matches what a drink is short of against what a biscotto carries. It is a rule you can inspect and disagree with, not a verdict.
These profiles come from the documented formulas: from what is in the dough and in what proportion, published on each recipe page. They are not tasting scores, because we have not run the tasting yet. When Assaggio N.° I is done the numbers get replaced with measured ones, and this paragraph changes.
Espresso arrives in 25 to 30 milliliters. It is not a dunking vessel, whatever the stock photography says — and the seventeenth-century Italian sources that describe soaking cantucci name moscato and malvasia, not vin santo and not coffee at all. The documented history of the dunk is here, and the wine-in-the-dough tradition is in the Archive, including why holding the biscuit flat buys you four times as long.