You can serve coffee panacotta with chocolate chips, cold caramel, chopped almonds or peanuts, or a layer of caramelized sugar. If you want to a nice wine to go with it, choose a dry sherry. You can also make the panacotta the day before.
The origin of the panacotta is not precisely known, only that it is widely eaten in the early twentieth century in Piedmont, in the Langhe area. Now it is a classic dessert found on the menus of cuisines from all over the world.