More or less sweet, with elegant floral and red fruit notes: introducing cascara, an infusion prepared starting from the dried husks of the coffee drupe, to be enjoyed hot or cold. All the details here.
In Lecce “caffè con ghiaccio” is a sacred ritual. The inventor is Antonio Quarta, but the beverage’s roots plunge deep in antiquity and far from the Italian peninsula. Vietnam to Australia, the history of the Puglia beverage.
The coffee prepared with a moka pot continues to be the favorite of many Italians, who also prefer it to espresso at the coffee bar. But to brew a proper beverage it's not enough to rely on tradition: we need ...Leggi altro
Corretto, lungo, ristretto, but also on ice, Fano-style, Padua-style... voilà the expressions of coffee in Italy.
For many there is only espresso, but there are also folks who prefer beverages with a less intense flavour. Here are some ideas for replacing coffee at home or at the coffee bar.
From Rio to Melbourne, by way of Cape Town and Mumbai: the new book by Fabio Parasecoli explains the development of the style of contemporary eateries, coffee shops.
Widespread in most Middle Eastern countries, in the Balkan Peninsula and in the Arab world, Turkish coffee is one of many traditional world coffee preparations. Here's how it's made.
From classic Lecce-style coffee to Vietnamese cà phê đá: ideal recipes for enjoying coffee even on the hottest days.
Inspired by Japanese cafes, Kohi is the latest coffee trend in Milan, born inside the Porta Romana station. Read the whole story.