How to Make Real Italian Coffee. Italy кофе

The 10 Best Coffee Shops In Rome

Caffè Sant’Eustachio

Established in 1938, this café is a household name in Rome.  This coffee shop produces a wonderful blend whose recipe is kept top secret. What is not a secret is the quality of the product they serve, which has merited this café a pre-eminent position amidst the most beloved coffee shops of the capital. Yes sir, with an unique wood-roasting technique made possible by the work of a 1948 machine, the espresso is sure to be top notch.

Piazza Sant’Eustachio 82, Rome, Italy, +390668802048




Antigua Tazza d’Oro

With a dozen blends on offer, Antigua Tazza d’Oro will intrigue every patron who happens to be in the area near the Pantheon. An illustration outside exemplifies the work of coffee-sowers and suggests that it takes love and passion in order to get the very best quality of coffee. Inside are blends and smells which will remain true to this philosophy. In short: real quality in the heart of the historic Italian capital.

via dei Pastini 11, Rome, Italy, +39066789792


Established in 1900, Giolitti is another household name in Rome, not least because of its “presidential” reputation. For the past century, Italian politicians and local intellectuals have been pacing around this coffee shop and ice-cream parlour – and not just because of its proximity to the Chamber of Deputies of the Italian Parliament either. With desserts of outstanding quality and delicious ice cream, Giolitti will be a milestone in every tourist’s culinary tour. And you may just spot a celebrity or two!

via Uffici del Vicario 40, Rome, Italy, +39066991243

Giolitti © An Mai

Canova Tadolini

This museum-restaurant is unique in terms of décor and design. Being the heir of Canova’s studio and atelier, this place boasts four different rooms to dine amidst decorations and ornaments of unparalleled beauty. A blend of ancient and modern, Canova Tadolini will remind every tourist of the beauty of the Italian capital and will show patrons just how artistic Rome can be. In short: a perfect spot for sipping a potent Italian coffee in!

via del Babuino 150/A, Rome, Italy, +390632110702

Atelier Canova-Tadolini © Anthony Majanlahti

Caffè Domiziano

Located on Piazza Navona, in front of the famed Statue of the Four Rivers by Bernini, Caffè Domiziano is a flexible bar which also serves good-quality pizza in an enchanting setting. With a vast and diverse menu, Caffè Domiziano will be able to cater to every customer’s needs. Despite some relatively high prices, customers will feel pampered by a welcoming and accommodating service that really does go above and beyond.

Piazza Navona 88, Rome, Italy, +390668806845

Antico Caffè Greco

Established in 1760, Antico Caffè Greco has hosted writers and intellectuals of international calibre, such as Goethe, Stendhal, Gogol and Andersen. With a truly old-fashioned, refined atmosphere enhanced by the white-tied waiters and the countless valuable paintings hanging on the walls, this bar will astonish every patron that passes through its doors. Oh, and the coffee is pretty darn fantastic too!

via Condotti 86, Rome, Italy, +39066791700


Established in 1922, this bar is known in Rome as one of the best coffee shops going. With fresh croissants, delicious pastries and the very best varieties and blends of coffee, this bar will be a name to remember during any tourist’s visit of the Italian capital. Rosati is also a restaurant and offers catering possibilities in case anyone is interested in having a good meal to go with their brew.

Piazza del Popolo 4/5A, Rome, Italy, +39063225859

Chiostro del Bramante Café

Located on a wonderful cloister, this café combines the modern and the new in surprising ways. Outside is the cloister with its magniloquence and elegance recalling the past; inside is a captivating modern décor which reminds of à-la-mode cafés and bars. Whilst sitting in this bistro, customers are more than welcome to enjoy the beautiful fresco of Raphael’s, entitled “Sibyls”, which they can contemplate from the comfort of their seats while enjoying the delicious food served daily.

via Arco della Pace 5, Rome, Italy, +390668809035

Mondi Caffè

Mondi Caffè is not just a café, but it is also a bar which roasts its own coffee and creates memorable blends. Quality lies at the heart of their espressos, which can be enhanced by chocolate pralines, chocolate-filled cones used as cups or short-pastry biscuits. It is also possible to buy their selection of coffees so that every customer can bring Mondi’s quality into their home.

via Alvari 29, Rome, Italy, +390622754688

Rome, Italy © Jirka Matousek

Bar del Cappuccino

This one specialises in, well, cappuccino. This beverage made by joining the efforts of delicious coffee and of top-notch milk frothing is a must in every Italian’s morning routine. For this reason, Bar del Cappuccino focuses on making quality cappuccinos which satisfy different tastes and wishes. With croissants and pastrami sandwiches to accompany every beverage, this bar is a fine spot to start the day.

via Arenula 50, Rome, Italy

How to Make Real Italian Coffee

Of all challenges a non-italian may face when discovering the italian culture and cuisine, the two biggest probably are: cooking al dente pasta and preparing a true, authentic, italian coffee (known as espresso abroad).





How to prepare a coffee with the traditional coffee maker:Remove the filter (D) and pour water in chamber A up to the small metal button you see inside. Put the filter back in place and fill with ground coffee. Press the coffee slightly (do not press too hard, otherwise the waterdamp will not pass through the coffee ground). Screw the collecting chamber (C) back on and put the coffee maker on the stove.

Do not leave the espresso pot heating for too long. You will hear the coffee bubbling out of the chimney inside the collecting chamber and this characteristic sound will change when the last drops are coming out.

The coffee has a burnt taste:Either the espresso pot remained too long on the stove after the coffee was ready, or the coffee ground itself was roasted too dark. If the latter is the case, try medium-roasted coffee, which is best to make an Italian espresso.The coffee is too strong:Use less coffee. The coffee looks ready (no more coffee is coming out of the chimney), but it is very strong and there is still water in the bottom of the chamber. Basically, there are two ways to make an italian coffee, either with the traditional three-chambered aluminium pot, like the famous Bialetti's Moka Express, known as Macchinetta or caffettiera, or with an espresso machine.

In both cases, though, quality is of the utmost importance. No counterfeited products here! The same goes, of course, for the quality of the coffee. Only choose italian brands that have been roasted and ground especially for espresso machines or mokka makers.

Traditional aluminium coffee maker Coffea ArabicaSource: Köhler's Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem Texte,Franz Eugen Köhler, 1887. However, Italians themselves claim that the quality of their coffee ultimately depends on the purity of the water. So, unless you live in Naples (the Italian city where supposedly they make the best espresso), we suggest you use bottled instead of tap water.

Even though the investment is much higher in case you decide to opt for an espresso machine, it is also relatively easier to select one that will make you good espressos. Just compare the technical details and specifications sheets of your pre-selected machines with the details provided in our article and you should be able to make the right choice. Read more about how to chose a good espresso machine.

Italian style coffee maker Paradoxally, it may be more difficult to find a good traditional coffee maker. Here is our first tip: buy a good brand right from the start (not necessarily the most expensive one!). The brand of coffee is, of course, also crucial to making a good espresso. Some of the brands that you can easily find abroad and that we can recommend, are Caffe Kimbo Espresso Napoletano, Illy medium-roast (fine grind), Lavazza Crema e Gusto and Illy medium-roast decaffeinated.

Also, you may have to change your Moka coffee pot a couple of times before you finally find the one that makes the kind of coffee you like. Our second tip is to take great care of your coffee maker and to replace the filter (D) and the rubber ring (E) as often as needed. Never, ever clean your coffee maker with detergents or harsh chemicals. Just rince it with care after each use.

Mokka Coffee PotA: Bottom chamber which contains water. When the pot is heated on a stove, pressure from the steam pushes the water through B (Basket containing ground coffee)  and into C (Collecting chamber for coffee)D: FilterE: Rubber ring that keeps the filter in place 2005-2013 © All Rights Reserved.

Photos of the banner (from left to right): red boat landscape © mmac72/Istockphoto; Wine © RCphotografia/Istockphoto; Vitruvian man © Jodie Coston; Italian food © photovideostock/Istockphoto; Fiat 500 by tizianoj,

How to make a real italian coffee ?(How to use an Italian Mokka Coffee Pot)

You can also check by lifting the lid of the espresso pot, when the drops are coming out more slowly the coffee is ready. Once the coffee is ready remove the espresso pot immediately from the stove, otherwise the coffee will get a burnt taste.

This means either that you pressed the coffee too much, or that you put too much coffee in the filter. In that case the waterdamp will not be able to percolate through the coffee ground. Use less coffee and press it a little less. Another (very common) reason is that after a while the filters may become obstructed. Remove the rubber ring and the filter under it and clean both  filters thoroughly with water.

Some solutions to common problems:

Custom Search

Photo credits (from top to bottom): traditional coffee maker © fotomantello/; red top coffee maker © Dale Mitchell; filling filter with coffee © raphotography/; coffee maker on stove © Alex Hubenov/

Espresso Making Perfection: How To Make The Perfect Espresso

Espresso Coffee,Second Edition:The Science of Qualityby Rinantonio Viani, Andrea Illy (Editors)More information:

A Guide & Vocabulary List – Italy Travel Guide

Italy made me a coffee drinker. It’s true.

>> To skip past the intro and get straight to the meat of this article, you can use these links to reach Italian Coffee 101, the Italian coffee vocabulary list, and even a list of drinks non-coffee drinkers can enjoy.

All the way through high school and college, I couldn’t stand the stuff. And after college, when I discovered a “mocha” at the coffee shop near my office, I only kinda liked it. It was better than black coffee, but only just. And after awhile, it turned out that all coffee – even the decaf stuff – gave me ulcer pains. So I stopped drinking coffee of any kind in 1995. (And stop doing math to try to figure out how old I am, ‘kay?)

Fast forward to early 2008 when I arrived in Milan for what would be a five-week stay in Italy. I was desperate to become a regular at the corner bar by my apartment. I wanted the experience of walking in, smiling at familiar faces, and saying, “The usual, please” – and then having them smile back and know exactly what I wanted. So even though I feared my stomach would rebel instantly and send me into fits of pain that would last for 24+ hours, I started having my daily marocchino at the corner bar. And guess what?

Nothing happened.

Well, not nothing. I did get my coveted “regular” status, and about the middle of my stay in Milan I didn’t even have to say anything but hello to the folks behind the counter before they’d start making my beloved marocchino. But my stomach never rebelled – the ulcer pains never returned. And even after returning to the U.S. and switching to a daily 16 oz. latte (when in Rome, and all that), my stomach seemed to adjust.

So, you see, Italy made me a coffee drinker.

And all of this is a long introduction to a subject that, prior to 2008, held virtually no interest for me but is now near and dear to my heart – Italian coffee. While I’m completely comfortable with the gigantic quantities of coffee I drink in the U.S., I’m a chameleon and switch over easily to the tiny cups of divine Italian coffee I get in Italy. If you’re a die-hard coffee lover, you’ll be taken care of in Italy – but you’ll need to get used to the new names of coffee drinks that you’ll be presented with. The words you think you know as Italian don’t work in Italian coffee shops.

Here, then, is my Italian Coffee 101.

>> I must pay special homage here to my friend Sara, the writer of Ms. Adventures in Italy, whose post about “How to Order an Italian Coffee in Italy” is informative and pretty (she takes lovely pictures of those Italian coffees!).

First, you’ll need to internalize a few things:

  • Where do you get your coffee? In a bar. Not a cafe. Not a coffee shop. What we call coffee shops or cafes in the U.S. are called bars in Italy.
  • Coffee isn’t meant to be sipped slowly for hours. Italian coffee comes in tiny quantities, and it doesn’t come in to-go cups. You stop at the bar en route to work or school for a quick shot of coffee, and you usually don’t even sit down for it.
  • Stopping for a coffee at other points in the day is normal and accepted, and because the quantity is still small, you’re not really at risk of being up all night from a 2pm shot.
  • You’ve probably heard that Italians don’t drink cappuccino after 11am; but what this comes from is the Italian belief that drinking milk after a meal screws up digestion. So Italians just won’t order a cappuccino after a meal, no matter what time of day it is. In Italy, a cappuccino is the meal.
  • I said it above, but it bears repeating – throw out all that Starbucks-infused Italian-esque mumbo jumbo you think will help you order coffee in Italy. It won’t. You’ve got to start over with your Italian coffee lingo. Your education starts below.

Italian Coffee Vocabulary, including Types of Italian Coffee Drinks

Americano ah|mehr|ee|KAH|nohA caffè Americano is sort of partway between the American-style coffee you’re probably used to and more traditional Italian coffee. It’s espresso that’s been watered down a bit and it’s served in a bigger cup than the tiny espresso cups. Consider this the gateway drug between American coffee and Italian coffee.

caffè kahf|FEHWhile caffè is a general term for coffee, when you’re in a bar this is what you’d order if you just wanted a single shot of espresso. Italians don’t order “un espresso,” they order “un caffè.”




cappuccino kahp|poo|CHEE|nohProbably Italy’s most famous coffee export, the cappuccino is supposed to be roughly 1/3 espresso, 1/3 steamed milk, and 1/3 foam. The history of where the cappuccino gets its name is actually really fun, but don’t worry – there’s no quiz at the bar to order one. And y’know what? If you want to have a cappuccino after lunch, or after dinner, go ahead. The waiter won’t freak out if you order one because you’re not Italian; but if you really want to get into the local swing of things, stick with a straight caffè after a meal.

corretto kohr|REHT|tohThis coffee drink isn’t for the morning, but it’s a great after-dinner treat. Why? Because it’s a shot of espresso with a shot of liquor. Probably the most common alcoholic additions are grappa, Baileys, or Sambuca, but if the restaurant you’re in has a full bar you can probably have just about anything added that you’d like. (And as my friend René has pointed out, “corretto” means “correct” – insinuating that all other coffee drinks are, therefore, incorrect. But of course!)

Dietor dee|eh|TORI’ve never seen an Italian drink a straight shot of espresso (or any other coffee drink) without adding sweetener to it. Most often, that sweetener is sugar – but if you’re trying to stay away from sugar, you can ask if they’ve got Dietor on hand. It’s a brand-name in Italy that’s a saccharin-based sweetener, kind of like Sweet’n’Low.

doppio DOHP|pyohThat tiny caffè not enough to get you going in the morning? Then order a caffè doppio, a double espresso, for two shots in a slightly larger cup.

espresso ehs|PRESS|sohAs mentioned above (see caffè), an espresso in Italy is called a caffè – so this isn’t a word you’ll use when you’re ordering coffee in Italy.

freddo FREHD|dohThe word “freddo” means cold, and this is usually an espresso that’s been either left out to cool down or actually put in the fridge to speed the process. It’s served cold or cool.

granita grah|NEE|tahWhen the summer heat makes drinking a hot cup of caffè unbearable, the Italians make granita di caffè. Think of it like a coffee slushy. Only better. (And a granita comes in more than just coffee flavors – as Karen’s post about Sicilian Granita proves.)

Hag AHGThis is another brand name that’s come to represent everything in its category. In this case, this is decaf coffee. The generic term, un deca, can also be tried if you get blank stares when you start out by ordering un Hag. Either word you use, you can get decaf versions of everything on this list – like a marocchino Hag or a doppio Hag.

latte LAHT|tehOkay, people, this may be your drink of choice in the U.S. (it’s mine), but in Italy this just means “milk.” That’s all. If you order a latte in the corner bar, you’ll get glass of cold milk. There is a coffee drink in Italy that uses this word, but it’s kind of a stretch to call it a coffee drink. In Italy, a caffè latte is basically a tall glass of steamed milk with a small shot of espresso in it. I’ve seen Italians order this, so it’s not totally crazy, you’ve just got to be sure to add the word “caffè” on there if you want something other than a big glass o’milk.

lungo LOON|gohThis word literally means “long,” and this drink is partway between a caffè Americano and a regular Italian caffè. In other words, it’s got more water in it than a caffè, but it’s water that’s been run through the same coffee grounds rather than just hot water added afterwards (the latter is in the case of a caffè Americano), resulting in a slightly weaker flavor than a regular shot of espresso.

macchiato mah|KYAH|tohThe word “macchiato” comes from the Italian word for “stained,” so this drink is essentially meant to be a shot of espresso “stained” with a drop or two of hot milk. I have friends for whom the amount of milk in a cappuccino is too much, but a straight caffè is too strong – this is their drink of choice.

marocchino mah|rohk|KEE|nohIf you’ve been wondering what my Italian coffee drink of choice is, you’ve found it. And in truth, if you read the introduction to this post instead of just skipping to the vocabulary list you’d have noticed me waxing poetic about the marocchino already. At any rate, what is a marocchino? It’s a shot of espresso, a sprinkle of cacao powder, and a layer of foamed milk. And it’s a little cup of heaven. I have my friend Sara at Ms. Adventures in Italy to thank for finding the marocchino (it’s her favorite drink, too), and I haven’t looked back since. It’s worth noting that you won’t find marocchino on the menu everywhere. I got blank stares in Venice, and Sara says it’s called an espressino in some parts of the country. Be sure to check out Sara’s post for some lovely marocchino pictures.

panna PAHN|nahThis word means “cream,” and in the case of a coffee context it’s referring to the dollop of whipped cream you may or may not want on top of your caffè. You can get panna with any of the coffee drinks listed. Just ask for whatever drink you want con panna.

ristretto ree|STEHT|tohA caffè ristretto is essentially a single shot of espresso with less water than a traditional shot. So it’s the same amount of coffee with less water passing through it, making the flavor much more concentrated. This can also be called a caffè stretto.

scuro SKOO|rohThe word “scuro” means dark, and you may know it if you buy Italian espresso at home and it’s a dark roast. But in an Italian bar, “scuro” isn’t something you’re likely to use often. One instance when you might is if you like your cappuccino with a little less milk, though not as little as a macchiato – you could order a cappuccino scuro and it would be a bit darker in color than a normal cappuccino.

shakerato shay|keh|RAH|tohI actually discovered the shakerato while in the U.S., but it was because I was reading the blogs of my Italy expat friends and feeling envious of their summertime coffee drinks. Especially after Cherrye at My Bella Vita posted pictures of her caffè shakerato I knew I had to make my own. Luckily, it’s easy. It’s a shot of espresso mixed with milk, ice, and sugar in a cocktail shaker and served in a tall glass with the foam scooped from the shaker on top. Yum.

zucchero TSOO|keh|rohThis is the Italian word for “sugar,” and also the name of a popular Italian singer. Chances are, however, if you’re ordering coffee, you’re not talking about the singer.

And If You Want the Coffee Experience Without the Coffee

There are non-coffee drinks that every Italian bar will have on the menu. You can, therefore, have your corner bar experience without having to drink something you hate.

caffè d’orzo KAH|feh DORE|tzohThis is supposed to be a coffee substitute for people who can’t drink coffee, but from what I’ve heard it doesn’t come close to the flavor of real coffee. Perhaps it’s akin to comparing hamburgers with gardenburgers – they’re clearly not the same thing, so really shouldn’t be compared, but one is attempting to stand in for the other. Caffè d’orzo is made from barley, and you can order it in the same ways you’d order caffè – doppio, macchiato, marocchino, cappuccino, etc.

cioccolata calda cho|koh|LAH|tah KAHL|dahThis is an excellent cold weather treat, and although the words mean “hot chocolate” you shouldn’t think this is anything like the watery concoction you make at home. It’s closer to pudding. It’s kind of like drinkable pudding. And it’s so good I wrote a whole post about it. Cioccolata Calda, Italian Hot Chocolate

tè TEHNot surprisingly, this word means “tea” in Italian. The Italians don’t love their tea the way the English do, but you can get tea in pretty much any Italian bar. Just as in many restaurants in the U.S., when you order tea you’ll usually get a carafe with hot water in it, a tea cup, and a tea bag. It’s not advisable to try to bring in your own tea bag, by the way.

[display_feed=;title=Want to read more about Italian foods? These articles should help:;items=10;desc=0]

Photo by: Joe Kirschling, Christine Rondeau, mararie, That_Bee, pintxomoruno, mararie, Kikuko Nakayama, Andrew’s Photography ’94

Candida Martinelli's Italophile Site (Italian coffee brands...)


Coffee stimulates not only the mind, but it can stimulate obsessions too, about coffee.  I tried to explain this to a woman as I was teaching her to prepare espresso with a Moka.  

I told her, to her obvious disbelief, that an Italian man would marry any woman who knew how to make the perfect espresso. 

Just at that moment, an Italian man passed through the kitchen (to check on the coffee making, I suppose).  He looked over our shoulders at the Moka just about ready to go over the low flame.  He murmured his approval and then whispered longingly, "Marry me!"  

After that moment, I was a god in that woman's eyes about everything Italian.




While Italians use the Moka at home, they all admit that the best espressos are made at the neighborhood coffee bars by trained and diploma-holding baristas.  It mainly has to do with the freshly ground beans, and the temperature of the steam.  Coffee Bars are about the only places in Italy where fast service is the rule.

Barista with diploma making the best espresso

Part of what makes it so good is that the beans are ground the moment you order the coffee.  Grinders aren't so expensive now, and you'll taste the difference immediately in the coffee you make at home from freshly ground beans.

Here is a link to a grinder at with price, so you can see what I mean.

  My list of Grinders at




Supposedly, and I'm really not a god about this:

  • the slower the Moka makes the coffee the better it is.  
  • So you should use a very low flame, cold water (as pure as possible), 
  • chop the top of the coffee grounds with the side of the spoon (not press it down with the back of the spoon), 
  • and have lots of patience.  


The price varies with design and brand name.  But the quality of coffee is generally the same.  Only some keep the espresso hot longer than others.  Bialetti is considered the top Italian Moka maker. 

Remember, you really should drink the Moka cofee right away--espresso!

My list of Mokas at

Some people like to take the first drops of coffee that come up and pour it out quickly into an espresso cup, add a spoon of sugar, and stir it to make a sugary foam, then pour in the coffee when it is ready.

Bialetti has a "cappuccinomaker" that has you put the coffee, water and milk in the Moka to get your cappuccino.  It's called a Mukka Express Cappuccinomaker.  I like the cow print one.


But I think Bialetti's more original design, is the one that allows you to make your Moka like a Barista.  You can see the coffee steaming out directly into your cup!

The same item via is more expensive, but includes the two cups that are the just the right size so there are no splatters on your stovetop.


If you want to dream, or have plenty to spend on espresso machines, look here at my collection of luxury espresso machines.

And Visit my Coloring Pages for images of a Moka for children to color.



Lavazza is the most popular coffee brand in Italy in the home market.  The bars prefer Segafredo.  I prefer Illy.  

Each has a slightly different blend or roast.  Lavazza is slightly bitter.  Lavazza, Italy's home favorite, a sharp flavored coffee blend.

 The Lavazza Store at

My list of Lavazza at

Illy is smooth and almost sweet.  Illy Caff, a smooth Arabica bean roast, my favorite.  

Illy has an online store that sells coffee makers and coffee and cups in the U.S.

 My list of Illy at

Segafredo is somewhere in the middle between smooth and bitter.  Segafredo is the Coffee Bar's favorite.




One reason Lavazza is the number one brand in Italy is their highly creative television advertising campaigns that have been entertaining Italians as long as commercials have appeared on Italian TV.  

The earliest TV commercials were shown during what was called the Carosello, or carousel, that would appear at the end of the television viewing evening (which was early in the early days of TV!).  There is a whole generation of Italians who knew it was bedtime when the Carosello came on TV.

The late actor Nino Manfredi starred in a series of comic commercials for many years for Lavazza, but was eventually replaced by a group of famous Italians including Bud Spencer of Terence Hill and Bud Spencer fame.  

The wonderful Nino Manfredi from his popular TV ad campaign for Lavazza coffee

The current series features two men who die and go to an Italian's fantasy heaven.  It's a place where you can drink coffee in perpetuity and never suffer any adverse side-effects.  That is St. Peter showing them the ropes in the photos below.  And of course, the coffee you drink in heaven is Lavazza!  

Lavazza's latest TV ad campaign featuring an Italian idea of  heaven, a place where you can drink Lavazza coffee all day long with no adverse side-effects

Here's a clip of a Manfredi Lavazza commercial for you to enjoy via YouTube.  Click on the lower left arrow to play the video.



Here's one from the new series.



The company has one of the most creative websites I've ever seen.  Each item you select, and there are many, is a multimedia show in itself.  Click here to go to the opening window of the Lavazza site.  Once there, just click on their coffee cup to start the show.



There are not many tea drinkers in Italy, at least not at the level of coffee drinkers.  Herbal teas are growing in popularity, but herbal everything have always been available in Italy at the Erboristerie.  

A woman in Torino told me the story of a friend of hers who married an Englishman.  The first time her friend entertained the man's mother, she prepared a pot of tea that she had learned how to make just for that occasion.  

What she didn't realize was that the milk served with tea should be served cold, unlike the warm milk served with Italian coffee.  The result?  She succeeded in severely scalding her new mother-in-law's mouth!  The poor woman couldn't taste a thing for the rest of her visit to Italy.

Italians do drink hot chocolate, however, and it is made by the knowledgeable barista in a very special way.  He uses the milk whipping canister and adds two spoonfuls of pure powdered chocolate and one spoonful of white flour to the whole milk.  

Then he whips it with the steam nozzle on the espresso machine (on the stove you just whisk it) until the drink blends and thickens.  You add the sugar to taste after it's served.  It is a cross between a hot chocolate and a chocolate pudding, and it's the best thing to warm you up on a cold winter's day.  Yes, it does get cold in winter in some parts of Italy.

You can learn a lot about chocolate in Perugia, Italy, where, of course, the barista always uses Perugina chocolate.  

The factory is now owned by Nestle who have a site that can tell you everything you might want to know about Perugina and Baci, Perugina's chocolate kisses each wrapped in a famous quote, including where to buy their products.  Click here to go to the opening page of the Nestle site.



And if you want to purchase some, but don't have an Italian store nearby, here are some available from

 My list of Perugina at



You can use this Search tool to check for all brands of coffees, or other specialty food items, if you'd like.  

And here are two a direct links to books all about coffee.




Just enter 'Gourmet Food' in the 'Search' field, and the name of the product in the 'Keyword' field.  Then click on the 'Go' button.  (The coffee makers and grinders are under the 'Kitchen and Housewares' 'Search' category.)

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