Caffe (Coffee) – Tutto Italia

For a country that doesn’t actually produce coffee, this drink is incredibly important to Italian culture. It was first brought to Italy in the sixteenth century by the Arabs. By the seventeenth century, Venice had become the gateway through which the drink spread into Europe, and it was here that the beans were roasted before being dispersed throughout the Continent.The best Italian coffee is made just from high-quality Arabica beans, though some brands may be a blend of Arabica and the less delicate robusta beans. For the roast, a dark, almost burnt flavour and aroma is the most preferred. Surprisngly, the darker the roast, the less caffeine.
 
Favourite Italian coffees are: Espresso, Latte Macchiato, Americano/Caffe Lungo, Caffe Macchiato, Caffe Freddo, Espresso Doppio, Caffe Latte, Caffe Corretto, Caffe Ristretto, Affogato, Cappuccino and Caffe Granita. 

A shot of espresso, topped with lot of hot milk for those a little less brave!

A shot of espresso topped with steamed milk and sometimes dusted with cocoa. It takes its name from its brown surface, which matches the habits worn by the Capucin monks.

A ‘restricted coffee’, this extra-strong espresso is made with a little less water.

Made by forcing very hot, but not boiling, water through ground coffee to concentrate. Espressos are drunk at any time through the day, and especially after meals.