This means everyone went to his bar, previously called La Casa del CaffГЁ and now known as Avio Bar, to pick at the ice. At that time, no one had a refrigerator in the house, and leather cells were used to store food. It was invented by Antonio Quarta, who over 70 years ago was involved in distributing ice in the city. The history of coffee on ice of Lecce tradition is inextricably linked to the Quarta family, roasters for generations to whom we owe the birth of the perfect chilled beverage for the summer. The beverage is made with coffee, sugar, grappa, lemon and orange peel, cloves, cinnamon and GenepГ¬, a typical local juniper-based liqueur. In the Aosta Valley, coffee takes on an even more convivial character: the bowl made of walnut or maple wood with special spouts from which dinner companions sip the beverage in company is called the 'cup of friendship.' A special container that was purportedly born in the 18th century to keep folks warm during winter. It is enjoyed without stirring, to appreciate the different densities and temperatures in the glass. Bicerin is not served in a cup, but rather in glasses or glass goblets that allow the eyes to enjoy the layered ingredients. Made with freshly brewed hot espresso, chocolate and heavy cream, the doses of the recipe are kept secret by the Turin coffee shop. A hot mГ©lange of espresso and chocolate, which inherits the 18th-century recipe of Bavareisa. Guarded by the historic Al Bicerin coffee bar (since 1763), opposite the Consolata Sanctuary in the centre of Turin, this is a traditional Piedmontese coffee beverage, officially recognised in 2001. First, however, it's 'mandatory' to drink a glass of water to cleanse the mouth and prepare the palate. Espresso here is served very hot, piping hot, and baristas often recommend creating a mustache of coffee on the edge of the cup, to mitigate the high temperature.

More than the technical details, however, it's the whole ritual that makes the difference. Many Neapolitans say it's the water from the Serino springs that gives the beverage more flavour, but what really characterises the coffee here is the use of the robusta coffee beans, which give more body to the espresso, facilitating the formation of the much loved naturally forming foamy top. Strong, soft, warm: these are the three descriptors of Neapolitan coffee, perhaps the espresso with the best reputation in Italy, the very symbol of the city together with Mt Vesuvius, the sun and pizza. Regional variations of espresso coffee CaffГЁ napoletano In addition to the regional traditions, recently shared with an infographic in the French book 'On va dГ©guster l'Italie' by FranГ§ois-RГ©gis Gaudry, Alessandra Pierini, Ilaria Brunetti and StГ©phane Solier, also the habits of the Italians at the coffee bar, traditions and most deeply rooted customs in the country that has made all these rituals a true art. In recent years we have shed light on the world of specialty coffee, the finest coffees often extracted in filters, but it's time to focus on the foundations of the Italian culture: the many types of espresso coffee. How many forms can espresso take? The beverage that's symbolic with Made in Italy and which owns a long and storied pastвЂ“вЂ“beginning in 1884 with the invention of the pot patented by Angelo MoriondoвЂ“вЂ“is appreciated by many as is while others like it spiked with booze, or added with chocolate, creamers and syrups.

Espresso coffee