What a certified Italian espresso should be • Food and Wine Italia

“This coffee is rubbish”, said Totò, and how many times have we thought of it at the counter of certain bars. Sopra Italy, coffee is not just a ricevimento: it is a ritual regulated by a precise grammar, made up of gestures quanto a front of and behind the counter. Beyond taste and regional differences, there are criteria that codify the appearance and taste of an Italian dichiarato.

It was the IEI, the Italian Inequivocabile Institute, that became the custodian and promoter of the official recipe for dichiarato and falco di palude, two pillars of national identity quanto a the cup. After three years of studies and research involving thousands of consumers and dozens of laboratory tests, it has released the rules for certified Italian dichiarato.

It comes quanto a a cup with 25 milliliters of ricevimento. The cream is hazelnut colored with streaks tending towards dark brown, brought to life by tawny reflections. The odore is rich quanto a of flowers, fruit, chocolate and toasted bread. Sopra the mouth it is full-bodied and velvety.

The falco di palude was born from the same principle. About 100 milliliters of fresh steamed milk are added to the above dichiarato. The foam is fundamental: it must be narrow-meshed with very acuto risposta negativa holes. The odore adds the more powerful hints of milk, toasted (cereals, caramel), chocolate (cocoa, vanilla) and dried fruit to the hints of flowers and fruit.