For one reason or another, Italians tend to get a reputation as sticklers for tradition. Yet this isn’t necessarily true, especially on the coffee front. While, yes, they’re unlikely to budge on their designated cappuccino time (prior to lunch only), they do welcome a trick or two to spice up their java. While it’s unlikely to find a café offering an array of flavors vast enough to further addle the indecisive, the Italians do appreciate an occasional twist on their national drink.
Giancarlo DeMarinis, the Chicago-based trainer for the Italian coffee titan Lavazza, shares five suggestions to add an Italian-style twist to your coffee. All can be prepared with one of Lavazza’s aromatic blends like Lavazza’s Caffe’ Espresso, which brews a bold, full-bodied cup with highly aromatic notes.
Lemon-cappuccino
There’s something so refreshing about the boisterous flair of lemon, especially in the morning--it’s bright and invigorating and a mere whiff can infuse you with a jolt of energy. DeMarinis suggests adding it to your morning cappuccino for some extra oomph.
Lemon-cappuccino recipe
Start with homemade lemon syrup—it’s easy: wash the lemons, peel them then julienne the rinds, then place them in a saucepan with equal parts water and sugar. Bring to boil and leave for 8 to 9 minutes. Once the syrup’s cooled, store in the refrigerator.
Prepare coffee in a Moka, and in the meantime, heat up some milk, but don’t bring to a boil. Once warm, add the lemon syrup. Pour the coffee into a cappuccino cup, top with the milk lemon emulsion and savor your drink!
Espresso Torinese
Turin, Lavazza’s hometown, is emblematic of Italy’s coffee culture. In addition to being the capital of Piedmont, Turin is also Italy’s chocolate capital, and this comforting concoction marries four ingredients that encompass the spirit of the city: espresso, creamy steamed milk, cocoa powder and melted chocolate.
Espresso Torinese recipe
Pour the melted chocolate into a small glass. Prepare the espresso and pour a shot over the chocolate, then top with the creamy steamed milk. To finish, sprinkle with cocoa powder.
Caffè Padovano
Mint and espresso might seem unusual, but this beverage is a token of Padua, a delightful city in the Veneto around an hour from Venice. The specialty dates back to the 19th century and is offered at both Padua’s old-school institutions and newer establishments.
Caffè Padovano recipe
To make the mint cream, place 4 tsp. cold whole milk into a bowl, add 5 Tbsp. cream and 2 Tbsp. mint syrup, then froth with an electric whisk until it takes on the texture of soft cream. Pour a long shot of espresso into a glass, and add the mint cream. If desired, top with a sprinkle of cocoa powder.
Caffè Napoletano
Naples boasts a vibrant coffee culture, and is known for adding sweetness to coffee in the form of a cremina—a spoonful of this sugar/coffee/cream combo is typically added to all caffè in the Campania capital.
Caffè Napoletano recipe
This pairing of the sweet and intense eventually gave way to a coupling that originated in the 1990s: hazelnut coffee. Mix 1 cup Hazelnut Syrup with ⅗ cup heavy cream, then froth with an electric whisk and pour over a Lavazza espresso shot.
Caffè alla Salentina
Salento, one of Italy’s most southernmost regions, is known for not only for ice coffee, but also a sweetener in the form of almond milk as the flavorful nut abounds in this neck of Puglia.
Caffè alla Salentina recipe
Simply place some ice cubes in a glass, then add almond-milk syrup followed by a long shot of Lavazza espresso. Or, if you want to go the extra mile, dilute ½ cup of almond-milk syrup with cold water, then pour into the ice-cube molds and place in the freezer for at least 3 hours. Pour the hot coffee over these ice cubes and enjoy the caffè alla Salentina as such.
