COFFEE IS A FORM OF ART
What if coffee was an art form? Let's discover how, from the bean to the cup, coffee is creativity, inspiration, skill, imagination, and passion. In other words, coffee is an ephemeral and multi-sensorial form of art.
Breakfast is the most important meal of the day but we often neglect it.
Let’s learn to move away from the hectic, haphazard approach the morning routine has become and transform it into a wonderful early-day ritual. A few minutes give us the opportunity to connect, spread goodwill and start the day with a smile, as well as with a good dose of nutrients our body needs to deal with the jungle that is waiting for us whether it be at work or at school!
When Americans visit “il Bel Paese” for the first time, some confess to culture shock during the Italian breakfast.
In Italy, breakfast (“la colazione”) is much lighter than the typical hearty fare of egg, bacon & toast.
However, after actually experiencing “la colazione all’italiana”, all culinary anxieties disappear faster than you can say “cappuccino e cornetto”.
Nothing transports us to mornings in Italy more than a cappuccino with a cornetto.
The sound of the grinder, the steam wands and the filter holder slamming on the floorboards comprise a symphony of breakfast music.
Simultaneously, the aroma of coffee with the sweet fragrance of cornetti as the barista greets you with “buongiorno” starts your day off by feeding the body and the soul.
Eating breakfast like an Italian:
1. find the neighborhood coffee shop
Italians often choose the same coffee shop for the “cappuccino e cornetto” breakfast. Why? Habit, ease, socializing and most importantly… the barman already knows what you will order ultimately leading to faster service. Additionally, at your local shop, quality selection of cornetti and coffee guarantees consistent, pleasant breakfast experiences especially when it comes to preparing a well done cappuccino.
2. order “cappuccino e cornetto”
Remember, this is the only time of day to enjoy the cappuccino (or other milkier drinks, like latte macchiato) without being teased.
Make the most of it!
3. choose the cornetto (Italian croissant)
Cornetto vuoto (empty) or ripieno (filled). The cornetto ripieno includes cornetto alla crema (with pastry cream), alla marmellata (with jam, marmalade or other conserve), al miele (with honey, this is often made with an integrale, wholewheat, dough), al cioccolato (with chocolate) or alla Nutella.
4. stand at the bar while having “la colazione” and perusing a newspaper (points for soccer match results).
The classic Italian cappuccino is composed of 100-140 ml of fresh, whole milk that has been perfectly frothed and poured, equal parts liquid and foam, over 25-30ml of espresso held in a 150-220ml cup.
How do you determine whether the cappuccino has been prepared correctly following the parameters of the Italian recipe?
With just a glance, we can observe the texture of the foam, its fineness and the overall attractiveness of the beverage including the precision of the espresso ring around the edge of the cup.
In the artistic version of the cappuccino, the complexity and sophistication of the decoration is important.
As the cappuccino approaches the nose, we perceive the typical and fragrant “toasted scents” from the brown crown of espresso flanked by that wonderful, characteristic aroma of milk with its silky white foam together with ever so slight hints of sweetened plant-based scents and light floral fragrances.
Espresso coffee and cappuccino have more than 800 identifiable volatile aromatic substances.
However, in the cappuccino the aromas and fragrances directly perceived are weaker than those of the espresso.
This is due to the thick, lush barrier created by the minuscule air bubbles trapped in the foam as they prevent dispersion of the volatile aromas.
If the cappuccino is truly creamy then there will be a layer of soft foam inside the cup after finishing the last drop.
Italian tradition dictates that cappuccino is prepared with bovine (cow) milk, fresh and whole, since the high content of fat and protein generates an intense and creamy foam with a fine and persistent texture.
In the last few years, as society becomes more sensitive to the needs of individuals with food allergies and those who choose a specialized eating regimen, there are more and more coffee shops increasing and diversifying their menus by adding vegetable based milks such as soy, rice, almond and oat.
Then some want a customized cappuccino:
Naples may have the sfogliatella while Rome has its maritozzo and Sicily claims the cannolo… but the cornetto remains the indisputable symbol of the Italian breakfast. Pair it with a cappuccino while in the coffee shop and you have the iconic Italian breakfast experience.
The Italian croissant or “cornetto” is commonly known in northern Italy as “brioche” even though a true brioche is round and has a different dough.
Moreover, the Italian cornetto varies greatly from the French croissant as it’s prepared with sour dough to develop a softer consistency.