Our journey of discovery on the trail of Italian regional coffee recipes continues. Having discovered a number of regional coffee specialities such as Neapolitan coffee, coffee from Valle D’Aosta, Padua, iced coffee from Lecce and bicerin, the well-known Piedmontese variety, this time, we’ll learn how to make coffee according to the traditional recipes of Calabria, Marche and Livorno.
Italian regional coffee recipes: one, none and a hundred thousand
Our journey continues, but before we get into the details of the three versions shared today, we’d like to stress a few points:
- Not all the Italian regions have a standardised and historical version of coffee.
- Some regions, on the other hand, have more than one.
- Sometimes, the versions of coffee that originate in a certain city are associated with the entire region.
Italian regional coffee recipes
1 – Calabrian coffee
The Calabrian version of coffee consists of espresso with the addition of brandy and liquorice.
Calabria is a well-known producer of high quality liquorice. Coffee is also extremely popular there. And so it goes without saying that the two products would be combined, sooner or later, in a boiling cup of espresso.
Calabrian coffee is made by mixing brown sugar and brandy in the bottom of a small cup, warmed up to mix them together properly. The liquorice is then crushed in a mortar, and added. Finally, a piping hot espresso is made in the cup.
2- Coffee from Marche
The best-known coffee recipe from Marche is moretta di Fano, also known as moretta fanese or caffè fanese. It is a layered coffee and is therefore served in a classic clear espresso coffee cup.
One of the most exquisite Italian regional coffee recipes, the moretta fanese is made with aniseed liqueur, rum, espresso and brown sugar. Once all the ingredients have been mixed together, the perfect finishing touch is a piece of lemon peel.
3- Livorno-style coffee
Caffè livornese is also known as ponce livornese (or alla livornese) and is made by replacing the classic tea used in English punch with a piping hot espresso coffee. It is usually served in a round clear glass espresso coffee cup and its original recipe contains just three simple ingredients: long coffee, rum and sugar.
For a few decades now, a piece of lemon peel has been added, which appears to derive from the old habit of cleaning the edges of one’s coffee cup with lemon.
Have you enjoyed these Italian regional coffee recipes? While savouring the characteristic speciality that you’ve prepared, discover the habits of Italians when it comes to coffee: do you recognise yourself in any of them?