My Italian Link - Issue #09 My Italian Link Issue #09

64 LIFESTYLE As always, Italians customise their meals around what’s in season. So, look out for these top 5 authentic autumn dishes during your travels! Dating back to 1930, this haven of caffeine pro- duces several different blends, including three single-origin strains, one decaffeinated strain, and an in-house blend of eight different coffee bean varieties. They have espresso down to an art! Where? Fondamenta dei Ormesini 2804, Cannare- gio, Venice. www.torrefazionecannaregio.it Silky tagliolini pasta tossed in butter (and cream if you’re not a purist) and egg yolk, with shavings of moreish San Miniato white truffle on top. EUPHORIC ESPRESSO TUSCANY NECCI Necci, which are essentially crepes, only denser and made with chestnut flour, can be found around Lucca and Pistoia, but you’ll struggle to find them anywhere else in Tuscany. They are simple, but seriously deli- cious! Two parts chestnut flour is mixed with one part water, after which the batter is cooked in a wood-fired oven on a metal plate known as testi. Surprisingly, this is the modern technique! Traditionally, they were made using flat terracotta dishes lined with chestnut leaves, which left beauti- ful and intricate patterns on the crepes. You’ll find them in sweet and savoury form, sometimes filled with ricotta and honey, sometimes with pancetta! ---------------------------------------------------------- ---------------------------------------------------------- This coffee house boasts 10 single origin strains, six blends and make nothing but espresso! Their focus is on the selection of the beans and the qua- lity of the ingredient, with particular attention to the milk’s origin. Where? Via Guglielmo Oberdan 10/d, Bologna. www.caffeterzibologna.com Espresso is a much-beloved part of daily life in Italy. Locals indulge seve- ral times a day! Here are the top 5 coffee shops for espresso: Dark chocolate and salted chestnuts combined to produce a delicious end to any autumn meal, and the use of chestnuts brings a real feel of Italy to your menu! CAMPANIA BAR MEXICO ---------------------------------------------------------- TUSCANY PAPPARDELLE WITH MUSHROOM RAGÙ LOMBARDY PUMPKIN RISOTTO ---------------------------------------------------------- ---------------------------------------------------------- The broad pappardelle pasta and mix of wild, local mushrooms in this dish lend themselves to the true nature of Tuscan food – rustic and simple! ITALIAN COFFEE Espresso in Italy is different! It comes in a much smaller cup as a single shot of thicker, stronger coffee than you’re used to! Coffee Espresso ---------------------------------------------------------- In an interesting twist, this popular chain in Naples offers coffee-mad Italians and curious tourists a taste of exotic strains! All their coffee beans are imported directly from the Passalacqua roasting firm – founded in 1948, and blended in-house. Where? Three locations in Naples: Piazza Garibaldi, Piazza Dante, and Vomero. Facebook: @barmexiconapoli ---------------------------------------------------------- ABRUZZO CHESTNUT CHOCOLATE PUDDING A GUIDE TO EMILIA-ROMAGNA CAFFE TERZI SEASONAL DISHES VENETO TORREFAZIONE CANNAREGIO TUSCANY TAGLIOLINI WITH WHITE TRUFFLE White wine, rosemary and a touch of star anise give a hint of freshness to the sweet pumpkin and creamy risotto in this typical Lombardian dish. ---------------------------------------------------------- Steamed Milk Coffee Espresso Macchiato Milk Foam Steamed Milk Coffee Pumpkin Risotto OUR TOP TIP: For true, authentic Italian recipes for every season and from every region, including the dishes above, you can visit www. academiabarilla.com ~ LIGURIA TAZZE PAZZE This cafe’s house blends are creamy and perfectly roasted. They offer several house blends and strains of espresso, all from arabica beans. Every step of the production is carefully controlled and mastered by the capable staff. Where? Via Faliero Vezzani 60r, Genoa. www.tazzepazze.com ---------------------------------------------------------- LOMBARDY PICCOLO PECK Caffé Latte ---------------------------------------------------------- Steamed Milk Coffee Piccolo Peck’s forte is arabica blends. Their in- house selection, all arabica, are delicious! What’s more, in addition to coffee and espresso, they add a different single-origin wine from a top winery to their menu every month. Where? Via Spadari 9, Milan. www.peck.it Milk Foam Cappuccino OUR TOP TIP: Drink espresso like a true Italian – standing at the bar, at any time of the day, and without milk! And remember to say caffè when you order, as ‘espresso’ isn’t widely used. ~ Water Coffee Americano Order an americano in Italy and you’ll receive a shot of espresso with water on the side to alter the strength to your preference! 65

My Italian Link - Issue #09 My Italian Link Issue #09 | Page 64