The Salone del Gusto showcases fine foods from Italyand around the world, in a concentration of products, history and terroirs.
In this setting, Lavazza presented its own very personal research examining theItaly of coffees.
The Lavazza Training Center has conducted historical research to rediscover five typical recipes from the regions of Italy.
All the visitors to the Salone del Gusto had the opportunity to taste traditional products at the Lavazza stand, such as espresso, latte and cappuccino — made with the 100% sustainable ¡Tierra! blend — and, above all, to try these recipes that have never been proposed before.
The Caffè Padovano is a real challenge, as it is an espresso made with the addition of mint syrup, frothed milk and a dusting of bitter cocoa on top. The Training Center has deconstructed the ingredients to maintain their individuality, even in the minimal space of a small glass. Therefore, the mint ganache made using white chocolate, cream and white mint is used to coat the inside of the glass. Then espresso is added, along with a dusting of cocoa.
The Caffè napoletano comes from Campania and is a revisitation of a recent invention, created in Naples in the 1990s. Whereas the “traditional” one is simply coffee garnished with hazelnut paste, the one by Lavazza starts with a fluffy cream made by whipping coffee, sugar and hazelnut paste until smooth, and it is then spooned over Lavazza espresso. The intense notes and smoothness of this speciality offer an irresistible blend of hot and cold, sweetness and intensity, coffee and hazelnut.
The Moretta fanese has historically been a tonic for seafarers: espresso, anisette, rum, sugar and lemon zest. It is a blend that Marchigian sailors would drink in the afternoon as a pick-me-up. Lavazza’s Moretta has been reinvented with a fluffy foam of anise, rum and brandy combined with whole milk and cream, which is floated on top of the espresso. As is traditional in Fano, it is served in a small glass rather than a cup. Moretta is then garnished with a candied lemon peel.
Caffè alla salentina
The Caffè alla salentina naturally tastes like summer. In the tradition of the Puglia region, sweetened espresso is poured into a glass with ice, with the addition of a flavour typical of southern Italy: almond milk. The innovation introduced by the Training Center is the combination of something cold and almonds, using Fiordilatte “Lait” ice cream from the “Gelateria Alpina”, enriched with a paste of roasted almonds. A special soft ice cream maker is used on the spot to make a spoonful of ice cream on the bottom of the glass. The coffee is then poured over it, creating a contrast between the cold of the ice cream and the heat of the espresso, with the fragrance of almonds that blends with the aroma of coffee. The outcome is a delicious speciality that is eaten with a spoon.
The Bavareisa Torinese is an eighteenth-century forerunner of the better-known “bicerin.” The ingredients are the same as those used for its famous “grandson” — coffee, chocolate and heavy cream — but in the Bavareisa they are blended instead of being layered. In the new version by Lavazza only the chocolate — Guido Gobino’s Extra Bitter 63%, melted bain-marie — and coffee are blended. The cream, sweetened with sugar and thinned with milk, is poured over the top so that the textures, flavours and temperatures combine delightfully as you drink it.
The recipe is served with “Zaeti”.
In the Veneto region all “tempting” sweets are referred to as “golosessi.” The Zaeti are among them, and even in the nineteenth century Pellegrino Artusi described them in his immortal cookbook, Science in the Kitchen and the Art of Eating Well: the name, which means “little yellows”, comes from the fact that they are made from cornmeal, blended with butter, sugar and raisins.
The recipe is served with “Raffioli”
“Raffiolo” means “raviolo” and this is the name of the biscuit created in the eighteenth century by the nuns at the monastery of San Gregorio Armeno (Naples), made specifically for Christmas Eve. There are three versions of the Raffiolo – plain, Sorrento-style and cassata — but the essence is always the same: a sponge-cake oval covered with white icing or apricot jam. It can then be filled with ricotta, candied citron peel, chocolate and pistachios.
The recipe is served with “Beccute”
Beccute are typical sweets from the Marche region that seem to go back to the time of the famous poet Giacomo Leopardi (they are also called Leopardi’s Beccute). The biscuits, made with dried fruit and nuts, are typically made for Lent or Christmas — depending on the area — and the name probably comes from the word “beccate” (pecked), because their lumpy shape makes you want to nibble on them.
The recipe is served with ai “Biscotti di Ceglie”
Ceglie Messapica, in the Brindisiarea, is the almond capital of Italy: it seems that there are still as many as forty varieties. Their most sublime expression is known as “piscquett'l”, little biscuits prepared with almonds, some of which blanched and the rest roasted. They are a must at parties and for wedding favours, served also in their glazed version. The Biscotti di Ceglie are a Slow Food Presidium.
The recipe is served with “Paste di Meliga”
A favourite in Piedmont, the Paste di Meliga are biscuits made with cornmeal, which people once used to dip in a glass of Barolo wine at the end of the meal. Today, however, they tend to be served with Moscato d’Asti, Passito or — in the most mouth-watering version — sabayon. Paste di Meliga are a Slow Food Presidium.