Who does not know them? They are one of the most popular coffee specialities in the world.
After the first major coffee transport reached the Venetian port in 1624, the famous ‘Café Florian’ opened its doors in 1647.
The rest is history.
So here is an overview of the most common Italian coffee specialties.
With Caffè, the Italian means espresso.
- Very strong coffee without milk.
- The water is pressed under high pressure (9 bar) through very finely ground coffee powder.
- In southern Italy it is often served already sweetened.
- Espresso with very little water (15-20 ml instead of the usual 25 ml)
- double espresso
- Espresso with double the amount of water used.
- Is in Italy actually only for breakfast or mornings drunk.
- An espresso in a 120 ml cup, filled with hot milk and milk foam, often sprinkled with cocoa powder.
- Is drunk exclusively in the morning.
- Espresso with a little milk foam.
- Literally: “stained milk”, foamed warm milk with espresso.
- Italian version of milk coffee, half hot milk and espresso each.
- As for lots of other Italian coffee specialties add the 6 tsp of granulated sugar in a small bowl for 3 cups .
- Prepare the mocha as usual and bring it to the stove.
- Pour the first creamiest drops of coffee to the sugar and whip with a teaspoon until a sufficiently thick cream is obtained
- Add a teaspoon full of cream in each cup and then pour over the coffee
- Cappuccino with whipped cream instead of foamed milk.
- An espresso in a large cup, filled with hot water.
- Cappuccino sprinkled with grated chocolate.
- Originated in the 19th century.
- Boil 20 g cocoa with 20 g sugar and 200 ml water
- Add 200 ml of coffee and 200 ml of milk.
- Can be served with whipped cream.
- Is drunk warm or cold in Milan
- A mixture of espresso, chocolate and cream, a specialty from Turin.
- First, add a piece of dark chocolate to an espresso and sprinkle with cocoa powder and black pepper in a glass.
- Then fill up the glass with a little bit of hot milk foam.
- Finally, sprinkle the Marocchino coffee with a prize cocoa
- Mix of coffee and cocoa with whipped cream.
- Espresso with ice cubes in the cocktailmixer crushed and foamed, possibly with amaretto, vanilla flavor or grappa.
Caffè corretto / grappa
- Espresso with high alcohol, mostly grappa is often served in a seperate glass.
- Espresso served with a slice of lemon.
- The lemon is rubbed on the edge of the cup.
- The acid of the lemon is said to increase the aromas of the coffee.
- Espresso served in a drinking glass with 5-6 ice cubes.
- The coffee is first sweetened in the coffee cup and then poured over the ice.
- This allows the coffee to be cooled quickly without too much watering down.
- A specialty from southern Italy.
- In English ‘drowned in the coffee’ is a dessert from Italian cuisine.
- Outside Italy, is also mistakenly referred to as Espresso Affogato (“drowned espresso”).
- A scoop of vanilla ice-cream is placed in a small cup or a small glass and poured over with hot espresso.
- Affogato is eaten with a small spoon.
- There are also variations with hazelnut ice cream, cocoa powder, cream or liquid chocolate.
- Prepare 225 ml Espresso and cool down.
- In a saucepan, bring 225ml water and 225ml sugar to boil, stirring until sugar dissolves completely. Remove the syrup from the heat and cool.
- Mix the coffee with the syrup, pour into a flat container and place in freezer. After 2 hours, the mixture will have started to freeze, particularly at the container’s sides. Scrape down the granita that will have formed at the edges. Repeat this procedure every hour until the granita is no longer liquid and has turned to a firm, icy slush (about 3-4 hours).
- Serve in glasses with whipped cream topping and serve with a brioche bun.
- Prepare 70 ml espresso and chill.
- Whip 300ml heavy cream with 4 tsp sugar.
- When the cream has set, add the cold espresso and continue beating until the cream is smooth and dense.
- Place in the freezer for 1 hour.
- Gently stir the cream with a spatula.
- Pour into 6 small glasses and serve with a straw or spoon depending on the consistency.
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