Lavazza Caffe Espresso Ground Coffee, 8-Ounce Cans (Pack of 4)

Lavazza Caffe Espresso Ground Coffee, 8-Ounce Cans (Pack of 4)







Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts

Saturday, January 19, 2013

Celebrating An Italian Heritage In East Harlem, New York: Part I Of A 3 Part Series

Celebrating An Italian Heritage In East Harlem, New York: Part I Of A 3 Part Series





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A Backward Glance at the Old Neighborhood

Italian Harlem, you could say it was a helluva' neighborhood. Previously known as the "Little Italy of East Harlem", it was located between 104th and 119th streets, from Third Avenue to the East River, and it once teemed with Italian immigrants running businesses. Since their arrival several generations earlier, the Italians would seize upon entrepreneurial opportunities, establishing small independent and family enterprises. Bakeries, fruit and vegetable stores, grocery stores, funeral homes, restaurants, coal and ice distribution, tile and marble, candy stores, delicatessens, pizza parlors and barber shops began mushrooming all over Italian Harlem, particularly during the 40's and 50's. Italian Harlem with all its small businesses was thriving economically. It was packed and as busy as ever prior to and up to the late 50's.

The streets crawled with people as the everyday hustle and bustle of the neighborhood raged continuously. Amidst the congestion that filled the sidewalks and streets was the familiar sight of the Italian vendors displaying their wares from the push carts lined up along First Avenue, from 107th to 116th Streets. These vendors also looked forward to the yearly festival of Mount Carmel, where thousands flocked to the feast, enjoying the food and games, bands and dancing, the parading of the Madonna through the neighborhoods streets where fireworks exploded launched with prayers heavenward. The Feast of the dance of the Giglio on 106th Street was also crucial to these Italian Harlemites.

One could not escape the divine, irresistible, enticing aroma of the Italian cuisine carried along by the summer breeze from the many cafe and small restaurants located along the Market Street. The coffee shops were the neighborhood gathering places, filled with lively chatter, raucous laughter and cigar smoke over steaming espressos and rich pastries. Scattered throughout the neighborhood, one could hear the shouts and laughter of children and youth actively involved in street games. Although there were many street games that the neighborhood kids entertained themselves with over the years, such as marbles, jumping jacks, jump rope, handball, and more, stick-ball became one of the favorite pastimes. This game was popular as far back as the turn of the 20th century, especially among the Italian working class families since most were poor with little money to waste. It was the best game. The kids would play on the street until early evening, much to everyone's relief. Mothers welcomed the warmer weather to get the kids out of their overcrowded homes, but the Italian fathers did not approve of it. They believed that play was a waste of time; children should get a job and contribute to the welfare of the family.

Stick-ball was an early version of "baseball", called the "poor man's baseball". It was the rage during the 1930's and 1940's on the streets of New York. All the players needed were a stick and a rubber ball. Originally the stick-ball players used their mom's broom handle for a bat. They would tape it up to get a better grip. The surrounding fire escapes were their bleachers and the man holes became bases. You had to see the expression of joy on their faces when they would whack that rubber ball with the broom handle with all their might. It was an exhilarating moment to see that ball fly as high and as far as it could as they placed their bets in the process. Stick-ball has been one of the most treasured street games in East Harlem. Nostalgic older adults have since tried to revive this game, but at a much slower pace. For 21 years, the "Father/Son Stick-ball Game" has been held annually on Pleasant Avenue in East Harlem.

For the children of "Little Italy," the streets were their stomping ground until a park containing two playgrounds, two gymnasiums, baths, and comfort stations were provided by the city on October 7, 1905. Playgrounds were invented as a tool for getting children off the streets, away from harmful influences. The Park's facilities were expanded during the 1930's with the inclusion of public pools and Bocce courts. Bocce was one of the favorite pastimes of the early Italian immigrants. The game was brought to America by northern Italian immigrants. Many of the Italians were physical laborers in demanding jobs, especially in construction. As this sport required little exertion and offered considerable enjoyment, it became exceedingly popular in Italian Harlem. The first Bocce courts in New York City Parks were established by Mayor La Guardia in 1934 at Thomas Jefferson Park in Manhattan, in the heart of what was then a predominantly Italian neighborhood. The local residents named it their "Italian Park" though it was called the "Thomas Jefferson Park," located at 112th Street and East River drive. Adjacent to the park, the Benjamin Franklin High School was built in 1942 and opened not only to the local Italian students but to other ethnic groups from the surrounding area. Both of these places have had their own stories added to the voluminous pages of Italian Harlem's rich, infamous, turbulent history. For more on this era, read my story "Crusin' The 50's in a Volatile East Harlem."

The Italian community has always fiercely defended what they believed was theirs. It was their park, their neighborhood, their "little Italy" as the over-populated tenement district in East Harlem was then known. Italian Harlem was a small village within a big city.

By the 1930s, Italian Harlem became the most densely populated area of Manhattan, boasting the largest colony of Italian-Americans in the entire United States with a population of circa 100,000 or more.

Bonding Relationships

Life in Italian Harlem during the thirties and forties was filled with tight-knit communities and caring neighbors. Courageous Italians, despite discrimination, hardships and suffering, adapted themselves to their new environment. They promoted and celebrated their culture and religious feasts, customs that were handed down through the generations by immigrant ancestors, once the mainstay of civilization in the neighborhood. It was a neighborhood where lasting relationships were continuously formed. So strong was this sense of neighborhood that many families and their descendants would stay there forever.

Simple Pleasures of Life

The neighborhood brought families and friends together. It was like any other Old Italian neighborhood. There was great affection and respect for one another. The Italians are family people; the simple things in life give them immense pleasure, like strolling up and down the streets greeting everyone with a warm "Buongiorno, come stai?" (Good morning, how are you?) Only to hear: "Sto bene, grazie." (I am well thank you.) They love conversing with neighbors on stoops and doorways. When it would be unbearably hot inside the tenement buildings, they would get blankets and take them to the tarred roof and have a picnic. A common summer sight saw the kids cooling off in the water gushing from an open fire hydrant. Most of all, they simply enjoyed gathering around the kitchen table sipping home-made wine, drinking coffee, eating or playing cards with their families and friends. Most of their conversations usually were at the table where food was ever-present.

Music appeals most strongly to the Italian character. They enjoyed family singing, folk-dancing and native music. Open house parties for friends and friends' friends and relatives were always occurring throughout the neighborhood, complete with mandolins, accordions, and sing-a-longs of popular or operatic pieces performed by amateur talent.

As time marched on, this vibrant, tightly knit culture would be ripped apart by "progress", but that portion of the Italian American heritage in East Harlem, along with the importance of family and community, will be covered in part 2 of this 3 part series!


Celebrating An Italian Heritage In East Harlem, New York: Part I Of A 3 Part Series


Italian Coffee

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Italian Coffee

Celebrating An Italian Heritage In East Harlem, New York: Part I Of A 3 Part Series



Celebrating An Italian Heritage In East Harlem, New York: Part I Of A 3 Part Series
Celebrating An Italian Heritage In East Harlem, New York: Part I Of A 3 Part Series






Italian Coffee

Thursday, October 25, 2012

The Best Italian Custard Cake

The Best Italian Custard Cake


Learn how to master the art of making a scrumptious Italian custatd cake. Also known as a 'continental cake' it is a very traditional cake used by many Italian families. Not only is it one of the most delicious cakes you will ever taste it is so simple, versatile and cheap to make. Simply follow the recipe below and remember that the key of baking is accuracy and precision. The end result will be perfection.



The Best Italian Custard Cake


Cake:


Italian Coffee

The Best Italian Custard Cake


Ingredients:



The Best Italian Custard Cake

The Best Italian Custard Cake


5 eggs, room temperature

250g castor sugar

2 1/2 tsps vanilla sugar

100g cornflour

100g plain flour

1 1/4tsps baking powder

75mls cold water

Method:

1) Grease a 24cm springform tin and line with grease proof baking paper. Preheat oven to 190 degrees celcius.

2) Separate the eggs into a bowl. Beat egg whites until very stiff with 75mls of cold water. Beat in castor sugar and vanilla sugar very quickly- do not over beat. (If you do not have vanilla sugar you can simply replace it with castor sugar). Blend in beaten egg yolks and beat until mixture forms a figure "8".

3) Sift cornflour, plain flour and baking powder 3 times. Gently fold flour mixture into egg mixture being careful not to knock out the air.

4) Gently spread the batter into prepared baking tin. Bake for 50 minutes until golden brown or a skewer inserted comes out clean. Turn out onto a wire rack to cool.

Lemon Custard:

Ingredients:

500ml full cream milk

75g castor sugar

1 vanilla bean

1/4 cup marsala

3 egg yolks

40g cornflour

strips of peel from 1 lemon (use a potato peeler)

Chocolate Custard:

Ingredients:

500ml full cream milk

75g castor sugar

1 vanilla bean

1/4 cup marsala

3 egg yolks

40g cornflour

3-4 tbsp good quality cocoa powder

Method:

1) Split vanilla pod vertically down the middle and scrape out seeds. Put milk with half the sugar, vanilla seeds and pod, marsala and lemon peel in a large saucepan and bring to a boil.

2) Meanwhile, whisk together egg yolks and remaining sugar. Once incorporated, gradually add the cornflour to form a paste.

3) When milk has boiled remove from heat and pour a little of the milk into the yolk paste, whisk to incorporate. Adding a small amount at the beginning will prevent lumps in your custard. Slowly continue adding until half of the milk is used.

4) Bring the remainder of the milk back to the boil and pour onto the yolk mixture, then tip the whole lot back into the saucepan.

5) Cook over a medium heat stirring constantly with a wooden spoon until the custard thickens. (At first it may look lumpy but dont panic. Keep stirring over heat and it will cook out)

6) Once the custard has thickened pour into a heatproof bowl. Quickly remove the lemon peel and vanilla pod, cover with cling film to prevent it from forming a skin on top. Make sure the cling film touches custard so it won't steam and form water droplets. Refrigerate until cold.

7) Once the custard has cooled it will seem too hard, however begin beating it with an electric mixer and it will come together until smooth and silky. The consitency should be thick but not hard. If you find the custard is a little bit too firm, add about 1 tablespoon of extra milk or more if needed, until it becomes thick and smooth.

To make chocolate custard - Omit the lemon peel. Add the cocoa at the beginning of step three and stir to dissolve. Have a taste and adjust it to how chocolatey you like it. Follow on the remaining steps to making the custard as above.

To assemble cake:

Use about 1/3 to 1/2 cup of liquer such as marsala, or sherry for each layer. For a non -alcoholic version use sweetened cooled coffee as a substitute. See note below.

Once the cake has cooled slice the cake horizontally to make two layers. You should have three discs of sponge. Place one disc of sponge onto a plate and moisten the sponge with chosen liquer or coffee. Spread the lemon custard over the sponge and place the second layer on top. Repeat the process with liquer or coffee mixture and spread over the chocolate custard. Top with the third disc of sponge and cover with cling film. Refrigerate overnight to set. Cake stored in the refrigerator for one or two days will allow flavours to improve.

To decorate:

Ingredients:

300ml thickened whipping cream

2 tsp sugar

2 tsp vanilla essence

3/4 cup flaked roasted almonds or chopped hazelnuts

grated chocolate

Method:

1) Combine cream, vanilla and sugar into a bowl and beat to a soft peak.

2) Spread cream evenly over the sides and top of cake.

3) Press or throw nuts onto the sides of the cake. Collect the fallen nuts and keep repeating the process eventually you will have a wonderful result. Sprinkle top with grated chocolate.

Note- Any kind of your favourite liquer such as Tia Maria, Frangelico, Amaretto or Galliano will be a delicious variation to your cake. Even a combination of both liquer and coffee is very nice.

Whether it be a birthday, christening or wedding, this delicious Italian custard cake is wonderful used for a celebration. Let your imagination run wild with decorating creations and ideas. Experiment with liquer flavour combinations and custard flavours. One variation is to use orange rind instead of lemon rind for the custard with a chocolate liquer, creating a jaffa flavour. The flavour variations and combinations are endless.

It is best served with a hot cup of espresso coffee, or a sweet dessert wine. Enjoy!

The Best Italian Custard Cake






Monday, September 24, 2012

How To Throw The Best Italian Dinner Party Ever

How To Throw The Best Italian Dinner Party Ever


You walk into an Italian Restaurant - the whole experience is just wonderful - the smells, the atmosphere and hopefully when your order is delivered - the Food. The background noise is all a part of the experience - it's often at a higher frequency than most restaurants but it's all part of the fun.

How To Throw The Best Italian Dinner Party Ever

How To Throw The Best Italian Dinner Party Ever

How To Throw The Best Italian Dinner Party Ever


How To Throw The Best Italian Dinner Party Ever



How To Throw The Best Italian Dinner Party Ever

Why not take this same experience back to your own home and create a more intimate and less busy Italian dinner Party? A dinner where people can enjoy a more leisurely dining experience within the comfort of your own home. A night where you can share your favorite Italian recipes with people who are important to you - or maybe even try out some new recipes?

Italian Food never seems to lose its popularity. There's often a feeling of comfort and contentMent attached to Italian Food and the flavors are simply sensational. So, just how do you host a great Italian dinner Party then?

1. Planning - In your planning, consider who you will invite and check the foods that they don't like or can't tolerate and set the date and time well in advance.

2. Invitations - Will you just invite your friends by sending them an email or can you do something a bit more creative with your invitation? You could attach a note to something very Italian. I saw a suggestion of sending the invitation attached to a small packet of biscotti or you could incorporate the colors of the Italian flag as the background (three vertical columns - green on the left, white in the middle and red on the left) on your invite.

3. Atmosphere - Do you want red and white checkered table Cloths with chianti bottles as candle holders with wax dripping down the sides - just to give it that really authentic look? Or a plain white, red or green table Cloth?

Try to get hold of some background Italian music like some opera for example. Some of Italy's best singers generally have included Enrico Caruso, Luciano Pavarotti, Andrea Bocelli, Mina and Claudio Villa.

4. Food - since Italians are renowned for taking great pleasure in their food, wine and the company of their friends dinners can often go on for hours. Italians see meals as a time to spend with family and friends instead of to gain immediate sustenance.

The number of courses served can range from three to six courses (called portate) or sometimes more courses!

You'll no doubt have some lovely smells permeating into the house before your guests arrive - you could also slowly bake some garlic bread in the oven so the smell is wafting through the house as your guests arrive. This will really let your guests know they've come to the right place!

You could start with antipasto which literally means "before the meal". This is also the traditional first course of a formal Italian meal.

Rather than hors devours offered on trays that guests enjoy before they are seated at the dinner table, antipasto is served at the table and signifies the beginning of your Italian meal together. An antipasto plate is usually placed at the center of the table. The antipasto dish doesn't even getting numbered as one of the courses.. it's just a given.

Diners are given small plates on which to place their choices. Traditional choices can include cured meats (prosciuito, mortadella, smoked ham and salami), marinated vegetables, olives, peperoni (marinated small peppers - not the meat called peperoni) along with an assortMent of cheeses (like provolone, bocconicini and mozzarella).

The first course primo piatto (also referred to as simply primo) or minestra may consist of soup (minestroni perhaps?), Pasta, gnocci, risotto or polenta - this should only be a small portion like a cup or so. This is a dish rich in carbohydrates.

The second or main course is called secondo piatto or piatto di mezzo which usually consists or Fish or meat. Traditionally veal, Pork and chicken are the most commonly used meat, at least in the North.
The side dish is called contorno and may consist of a salad or cooked vegetables. A traditional Menu features salad along with the main course.

The first dessert which consists of cheese and fruit is called Formaggio and frutta - the cheese and fruit is usually served together.

Then it's onto Dolce - dessert such as cakes or cookies.

You should also serve coffee/espresso known as Caffè.

Finally, Digestivo or "digestives" which are liquors/liqueurs like grappa, amaro or limoncello - sometimes referred to as "coffee killer" or ammazzacaffe.

All these dishes sound great and I imagine when people see the number of courses it may seem a bit daunting but you only need serve as many courses as you choose. I have discovered a great website hosting 3000 free recipes from around the world. Under Italian, I noticed they offered 217 recipes so I'm sure you can find all you need there.

How To Throw The Best Italian Dinner Party Ever

Saturday, August 25, 2012

Italian Coffee

Italian Coffee


Espresso, caffè normale and cappuccino are types of Italian coffee, and one might wonder if there are as many types of coffee in Italy as there are Pastas. Quite surprisingly, there are and just like Pasta, Italian coffee is also an art form linked to many customs and traditions. Be it a caffè corretto shot down like a drink, a cappuccino and brioche that would make a lovely snack, or a granita di caffè con panna to chill off from the hot noon sun, Italy has a coffee drink for every occasion and every mood.

Italian Coffee

Italian Coffee

Italian Coffee


Italian Coffee



Italian Coffee

The most famous of the Italian coffees are the cappuccinos -- the café corretto and café latte. Cappuccino is prepared with espresso and milk. A cappuccino is commonly identified as 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. Cappuccino is preferably served in a ceramic coffee cup to retain the heat, instead of glass or paper that is a comparatively poorer heat retainer. Café corretto is a coffee "corrected" with a measure of grappa, cognac or any other alcoholic content. Latte is Italian for milk, and café latte refers to coffee prepared with a larger measure of hot milk in it rather than coffee.

There are many other styles of Italian coffee, and they have all become world famous. In fact, Italy is the coffee house of the world, and has contributed to the enTire world many different styles of coffee that have so become a part of our culture and lives. Even espresso had its origins in Italy. It was from Italy that Starbucks got most of their coffee recipes and rose to fame quickly in the West. Despite all the progress and spread of the coffee culture, Italy still remains the coffee capital of the world.

Italian Coffee

Thursday, July 26, 2012

Italian Food Culture

Italian Food Culture


The Italian Food culture concerns not only what we see at Italian tables or in a rich Italian restaurant Menu.

Italian Food Culture

Italian Food Culture

Italian Food Culture


Italian Food Culture



Italian Food Culture

It is something much deeper in the Italians ' DNA.

Italians have some beliefs that go beyond education or tradition.

Concerning Pasta

An easy example could be the Pasta shapes and their seasonings. Considering that among dry Pasta (the ones you usually buy inside paper or plastic bags that last for long) the difference is only the shape of it, nothing else, the shape itself is something very important for Italians.

There's a traditional Pasta sauce recipe from Rome region called Pasta all'amatriciana (it's a tasty sauce made with tomatoes and bacon). Usually it's served using the bucatini Pasta (kind ofhuge spaghetti with a hole in its middle). An Italian woman was disgusted hearing her hAirDress telling her colleague that preferred it with short pasta. She said: "don't ask me why. It just is as it is. Amatriciana must go with long pasta. How can one imagine of Cooking it with short pasta? " The same goes for dough with oil and garlic (garlic and oil), you probably will never see it served using any other pasta that isn't spaghetti.

Cappuccino

A lot of people around the world drink coffee and milk. In Italy, people use to drink cappuccino- coffee and milk with addition of milk foam.

"All around the world people drink coffee and milk whenever feels like doing it. Italians will never ask for a cappuccino in theevening! Why? It is just as it is. It's not time to have a cappuccino. Cappuccino is for breakFast!

Italians do not accept someone who asks a cappuccino after, or even worse, together with dinner. They really twist their nose when they see someone doing it.

Drinking

In Italy there are bars everywhere. There are many small cities, having about 1.500 inhabitants that have about 20 bars.

It happens because drinking in Italy is associated with greetings. When an Italian meet a friend, it's natural to "drink something together".

If it happens to need a drink to someone seat besides you, never turn the jar or the bottle against the natural way of your hand. For example, if you have the jar in your right hand, the glass mustbe on the left side, never behind, on the right side of your right hand. Otherwise it may not bring good luck.

Meals

In many countries it's common to eat a salad as entrance.

Not in Italy.

Italians eat salad as a side plate for the second dish. Now you can find some tourist restaurants in main cities that propose rich salads for the tourists ... but Italians never ask for them!

Italians hqve liked to lunch time. If you like to visit Italy and want to have lunch, pay attention to restaurants ' closing times. Usually after 2:30 pm the kitchens are all closed and you'll have to eat a sandwich. If an Italian is traveling outside Italy, he will probably look for a restaurant during lunch time. If he doesn't or cannot findone, and finds one at 03:00 pm, he'll probably say that is not hungry anymore, that he uses to eat at that time otherwise he loses his hunger.

Italians trust their Food. While most of the tourists look for local Food, considering it part of the vacation, it's very common to see Italians looking for Italian restaurants while abroad. They seem to be afraid of new and different Food.

They begin to open themselves to new food when go outside Italy more often and learn to appreciate and trust foreign cuisines.

Trusting and loving Other than their own food, Italians hate when people try to mix other food cultures with Italian ones. An example? Never add ketchup to pasta dish! You cannot imagine how your Italian friend will stare at you if youtry to do so.

The interesting in all these is that they don't do it for being presumptuous, but they really believe you're wasting your taste. Italian culture still has a lot of "musts" that go with generations that just follow it without knowing why it is done in this or that way.

Italian Food Culture

Thursday, February 23, 2012

Italian Food Customs and Traditions

Italian Food Customs and Traditions


Italian Food customs are many and they vary throughout the peninsula but there is consensus over some rules of Italian Food culture. These are some of the Italian Food culture rules accepted all over our country.

Italian Food Customs and Traditions

Italian Food Customs and Traditions

Italian Food Customs and Traditions


Italian Food Customs and Traditions



Italian Food Customs and Traditions

Meal Times

Timing of meals is crucial. Lunch is served at 1.00 PM and dinner at 8.00 PM. In northern Italy it can be a little earlier and a little later towards the south but don't dream of eating at 4.00, the restaurant kitchens are closed until dinner time.

Italian Food Menu

A complete Menu is composed of an "appetizer, first course, second course, garnishing, fruits and cheeses." Nobody is capable of such a feat on an ordinary day. Most meals are composed of two courses, a "first" (Pasta or rice) and/or a"second" (meat or Fish) and a "boundary" (side dish).

Never in the Same Plate

Every dish is served in a different plate, mixing is strongly discouraged.

Salad

Salad is considered a side dish and, even if you order it as a starter, your request will be probably ignored.

Fruit and Cheese

Meals are generally closed with fresh fruits, cheeses and often coffee.

Cappuccino

Cappuccino is served only for breakFast, never at the end of a meal. If you can't resist the impulse of ruining a good meal with milk, ask for a "caffe ' macchiato ' coffee with just a drop of milk. It is considered an acceptable alternative to cappuccino.

Drinking Milk

Drinking milk at lunch or dinner is simplyunheard of, it will kill the flavor of whatever you are eating and the relationship with the waiter.

Drinks

Acceptable drinks during a meal are wine, mineral water, beer and, only for kids, sodas.

No Cheese on Seafood

Never sprinkle or grate cheese on seafood or Fish. The strong cheese flavor would murder the seafood aroma. Try it only at your own risk, most restaurants will decline any responsibility over the results.

Sauté

Most of the best Italian dishes start with "sofrito". It is generally made with onion, carrot and celery, finely cut and lightly fried in a little olive oil.

Italian Food Customs and Traditions

Sunday, December 18, 2011

Authentic Italian Drinks

Authentic Italian Drinks


Italian drinks, of many different types, play an important role in Italy. Everyone, worldwide, knows and loves Italian Food. Afterall, who can resist a hot, crunchy crostini, a sinfully creamy plate of fettuccini alfredo-twirled, of course, not cut--or a generous slice of fresh-baked pizza? Not to Mention the gelato! But what about the signature drinks of Italy? If you haven't been there, you may be hard-pressed to come up with anything other than wine, but anyone who's spent any amount of time on "the boot" knows that the Italians take their beverages as seriously as their entrees. (And their appetizers...and desserts....)

In Italy, dinner is a social event that can easily last several hours, and it's customary to begin the festivities with an aperitif to stimulate the appetite. An aperitif may be a soft drink for the kids or the teetotalers in the crowd, but is most often wine, cocktails, or liqueurs. One of the most popular cocktails is the Bellini, a champagne-and-peach-puree concoction invented at Harry's Bar in Venice. Its pinkish hue calls to mind the colors used in toga paintings by its namesake, 15-century Italian artist Giovanni Bellini.

Also popular is the highly alcoholic (25% or so) Campari, a dark red bitters commonly enjoyed with soda water, wine or in cocktails. Citrus lovers may want to try the famous Limoncello, made in Southern Italy. This sweet, pale yellow drink is made from the zest of the lemons rather than the juice, so it is fruity without being sour. While traditionally served as a digestif, it can also be enjoyed as an aperitif. Other flavored liqueurs include Frangolino (strawberry), Maraschino (cherry) and Nocino (nut).

Once dinner is served, the wine begins to pour-and wine is, of course, an Italian specialty. Perhaps the most famous Italian wine is Chianti. Initially, this Tuscan wine was made from white grapes, but over the centuries evolved into the dry red wine that's sold today. It's usually consumed with heavy Pastas or red meat. For lighter dishes, such as Fish or seaFood, a dry white wine such as Pinot Grigio may be served. And of course, a sweet dessert wine such as Asti Spumante is always welcome with cake or biscotti!

Once the forks have been laid down, Italians like to indulge in a digestif, an after-dinner drink to aid digestion. Often, this once again takes the form of a liqueur, but those who don't drink alcohol-and indeed, even those who do-will enjoy experiencing the Italian passion for coffee. Like Americans, many Italians drink several cups of coffee a day. Caffe is what we might refer to as espresso: an eye-openingly strong shot of coffee served in a very small cup. Caffe can be ordered Hag (decaffeinated), con panna (with whipped cream) or con zucchero (with sugar).

For the more adventurous, caffe can be ordered corretto-that is, "corrected" with a spike of liqueur. Often this is cognac or nut liqueur, but can also be Bailey's, or the egg-based wine, Vov. And on a steamy summer day, few things are more refreshing than a caffe shakerato, which, amusingly, is just what it sounds like: a combination of espresso, sugar and ice which is shaken vigorously until foamy. Many bars even have a specialty house coffee drink. Like all of Italian cuisine, Italian beverages are meant to be savored!




Wednesday, October 19, 2011

Italian Coffee - Drink For All Occasions

Italian Coffee - Drink For All Occasions


Many people enjoy a cup of coffee, whether it is their morning pick-me-up or an after dinner beverage. And Italian coffee is an essential part of the Italian lifestyle and meal plan. It could be the marketing campaigns, but when many people picture Italy, they picture a finely Dressed couple sipping coffee on a terrace.

And while the marketing may be a bit of an exaggeration, it does have some basis in reality. Take a walk down the streets of Milan, Rome, or other major Italian city and you are sure to see many people drinking Italian coffees while reading their paper or heading off to work.

Not An Italian Native

While certain Italian coffees may have earned international recognition, it is important to note that the coffee beans themselves do not come from Italy. The coffee that is so widely popular comes from beans grown elsewhere in the world. In order for coffee beans to thrive, they need a warm, humid climate that cannot be found along the Italian shores. Therefore the producers of Italian coffees are required to get their beans from along the equator, from places in Africa, the Americas, and Asia.

While Guatemala and Colombia are some of the more well known coffee producers, they do not do the bulk that Brazil does. Brazil produces the most of the Arabica beans that are produced in the region. The robusta beans come from the Asian producers, most commonly from India and Vietnam.

The Roasting Process

The Italian coffee that the world knows comes from the skillful roasting and blending that is done at the numerous coffee outlets throughout Italy. The raw beans are shipped in, and the roasted and blended according to the taste. From there the ground beans are left to the skills of the barista, who must control his coffee machine properly in order to get the superior coffee product that most consumers expect.

Coffee Machines

Many enthusiasts of Italian coffee will choose to brew their own at home. However, it takes a serious coffee drinker to afford the fancy equipMent that is commonly seen in coffee bars. Even if you have the money and the space to own a commercial machine, it takes years of skill to learn how to operate it properly to get a perfect cup. So if you are not planning on becoming a professional coffee barista, you ought to be able to get a decent cup of Italian coffee using a high quality machine designed for home use. Most of these are relatively easy to use and will allow you to get the most out of your beans without a lot of skill required.

Buying Beans

Of course if you are planning on brewing Italian coffee at home and do not live in Italy, finding the proper coffee beans can be a bit of a challenge. However, thanks to the internet, you can now order beans from around the world. For the best results, order in small quantities. Keep the coffee stored in Airtight container in a cool part of the kitchen. This will help to guarantee a fresh cup every time that you brew it.


italian coffee press