"Affogato An affogato (Italian for ""drowned"") is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped or ""drowned"" with a shot of hot espresso. Some variations also include a shot of amaretto, Bicerin, or other liqueur. Though restaurants and cafes in Italy categorize the affogato as a dessert, some restaurants and cafes outside Italy categorise it as a beverage. Occasionally, coconut, berries, honeycomb and multiple flavours of ice cream are added. While the recipe of the affogato is more or less standard in Italy, consisting of a scoop of vanilla"
"and usually is not taken after a meal; caffelatte is equal parts espresso and steamed milk, similar to café au lait, and is typically served in a large cup. Latte macchiato (spotted milk) is a glass of warm milk with a bit of coffee and caffè corretto is ""corrected"" with a few drops of an alcoholic beverage such as grappa or brandy. The bicerin is also an Italian coffee, from Turin. It is a mixture of cappuccino and traditional hot chocolate, as it consists of a mix of coffee and drinking chocolate, and with a small addition of milk. It"
"dark than espresso, and can be served with foam or cream on top, on which chocolate powder and sugar is usually sprinkled. Caffelatte is a mixture of coffee and milk, and is usually drunk at breakfast time (unlike most other Italian coffee-types, children and adults drink it alike, since it is lighter and more milky than normal coffee). The Bicerin is Turin's own coffee. It is a mix between cappuccino and normal hot chocolate, and is made with equal amounts of drinking chocolate, coffee and a slight addition of milk and creamy foam. Italy's public education is free and compulsory"
"drip through the grounds. The ""Moka per il caffè"" is a three-part stove-top unit that is placed on the stovetop with loosely packed grounds in a strainer; the water rises from steam pressure and is forced through the grounds into the top portion. In both cases, the water passes through the grounds just once. Espresso is usually served in a demitasse cup. Caffè macchiato is topped with a bit of steamed milk or foam; ristretto is made with less water, and is stronger; cappuccino is mixed or topped with steamed, mostly frothy, milk. It is generally considered a morning beverage,"
"and has its own brewing method as espresso. In non Spanish-speaking countries where it appears on a specialty coffee menu, however, the cortado should generally be distinguished from the Italian caffè macchiato, cappuccino, or a flat white. A macchiato has only a small amount (a 'mark' or spot) of milk foam added, while a cappuccino has a head from both foam and milk. A flat white is generally made with a similar equivalent ratio of espresso to milk, but uses steamed and textured (e.g. microfoam) milk, resulting in a hotter and lighter drink, more closely related to a latte. A"
"well), butter, jam or honey and a bun or a strudel or cereal like muesli, yogurt, kefir and perhaps fruit. The traditional breakfast in Italy simply consists of a caffè latte (hot coffee with milk) with bread or rolls, butter and jam – known as ""prima colazione"" or just ""colazione"". ""Fette biscottate"" (a cookie-like hard bread often eaten with hazelnut chocolate spread or butter and jam) and biscotti (cookies) are commonly eaten. Hot coffee may be sometimes replaced by hot tea, depending on personal taste. Children often drink hot chocolate, plain milk, hot milk with barley coffee, or hot milk"
"(fresh, unripened, white Filipino cheese, traditionally made from carabao's milk) ""champorado"" (chocolate rice porridge), ""sinangag"" (garlic fried rice) or sinaing, and meat—such as ""tapa"", ""longganisa"", ""tocino"", ""karne norte"" (corned beef), or fish such as ""daing na bangus"" (salted and dried milkfish)—or ""itlog na pula"" (salted duck eggs). Coffee is also commonly served particularly ""kapeng barako"", a variety of coffee produced in the mountains of Batangas noted for having a strong flavor. Certain portmanteaus in Filipino have come into use to describe popular combinations of items in a Filipino breakfast. An example of such a combination order is ""kankamtuy"": an order"
"(hot coffee with milk) or coffee with bread or rolls, butter and jam. A cookie-like rusk hard bread, called ""fette biscottate"", and cookies are commonly eaten. Children drink hot chocolate, plain milk, or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), it is composed of ""cappuccino"" and ""cornetto"" (frothed hot milk with coffee and a pastry) or ""espresso"" and pastry. Other products, such as breakfast cereals, fruit salad (""macedonia""), muesli and yogurt, are becoming increasingly common as part of the meal. However, Italian breakfasts vary by region and by season. In some regions,"
"of risotto with Arborio rice or Maratelli rice, the typical kind of Saluggia beans, onion, Barbera wine, lard, salami, salt, and pepper), ""taglierini"" (thinner version of tagliatelle), ""bagna cauda"" (sauce of garlic, anchovies, olive oil, and butter), and ""bicerin"" (hot drink made of coffee, chocolate, and whole milk). Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella, ""gianduiotto"", and ""marron glacé"" that are famous worldwide. Apulia is a massive food producer: major production includes wheat, tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, endive, chickpeas, lentils, beans, and cheese (like"
"of Italian meals is that the ""primo"" or first course is usually a more filling dish such as risotto or pasta. Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes). Each type of establishment has a defined role and traditionally sticks to it. Italian style coffee (""caffè""), also known as espresso, is made from a blend of coffee beans. Espresso beans are roasted medium to medium dark in the north, and darker as one moves south. A common misconception is that espresso has more caffeine than other coffee; in"
"Espresso-based coffee has a variety of possible presentations. In its most basic form, an espresso is served alone as a ""shot"" or ""short black"", or with hot water added, when it is known as Caffè Americano. A long black is made by pouring a double espresso into an equal portion of water, retaining the crema, unlike Caffè Americano. Milk is added in various forms to an espresso: steamed milk makes a caffè latte, equal parts steamed milk and milk froth make a cappuccino, and a dollop of hot foamed milk on top creates a caffè macchiato. A flat white is"
"higher demand in Greece and its neighbouring countries during summer. After preparing 2 shots of espresso (usually ristretto), the coffee is stirred in a big iron can along with sugar (if necessary) and 2–3 ice cubes until the can is cold. Then the blend is put in a glass full of ice cubes. Probably owing to its higher amount of suspended solids than typical coffee which is absent of essential nutrients, espresso has significant contents of the dietary mineral magnesium, the B vitamins niacin and riboflavin, and 212 mg of caffeine per 100 grams of liquid brewed coffee (table). In"
"in Europe and artisan coffee houses in the United States, the total of espresso and milk/foam make up between approximately . Commercial coffee restaurant chains in the US more often serve the cappuccino as a drink or larger. In Italy, a cappuccino consists of of espresso; the rest of the cup is filled with equal parts of milk and foam. Outside of Italy, the ratios of espresso, milk, and foam typically equal 1/3 each. Cappuccino is traditionally small (180 ml maximum) with a thick layer of foam, while ""latte"" traditionally is larger (200–300 ml). Caffè latte is often served in"
"and the use of accessories when creating many types of coffees. Normally, within the espressobar environment, the term caffè denotes straight espresso. When one orders """"un caffè"""" it is normally enjoyed at the bar, standing. The espresso is always served with a saucer and demitasse spoon, and sometimes with a complimentary wrapped chocolate and a small glass of water. The instrument used to prepare caffè at home, the ""caffettiera"", is essentially a small steam machine made of a bottom boiler, a central filter which contains the coffee grounds, and an upper cup. In the traditional Moka, water is put in"
"espresso and cold milk, similar to a latte. In Italy, the Nestlé company introduced Frappé coffee under its Nescafé Red Cup line, with the name Red Cup Iced Coffee. Many Italian coffee bars serve ""caffè freddo,"" which is straight espresso kept in a freezer and served as icy slush. In the Salento region of Apulia, this was perfected by brewing the espresso freshly, adding the desired amount of sugar, and finally pouring it into a whiskey glass filled with ice cubes right before being served, known as ""Caffè in ghiaccio"", or coffee in ice. Affogato (espresso poured over a scoop"
"pig), ""longganisa"" (Philippine sausage), ""tapa"" (cured beef), ""torta"" (omelette), ""adobo"" (chicken or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), ""kaldereta"" (meat in tomato sauce stew), ""mechado"" (larded beef in soy and tomato sauce), ""puchero"" (beef in bananas and tomato sauce), ""afritada"" (chicken or pork simmered in tomato sauce with vegetables), ""kare-kare"" (oxtail and vegetables cooked in peanut sauce), ""pinakbet"" (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), ""crispy pata"" (deep-fried pig's leg), ""hamonado"" (pork sweetened in pineapple sauce), ""sinigang"" (meat or seafood in sour broth), ""pancit"" (noodles), and ""lumpia"" (fresh"
"cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. ""Alfajores"" are shortbread cookies sandwiched together with chocolate and ""dulce de leche"" or a fruit paste. The ""policeman's"" or ""truck driver's"" sweet is cheese with quince paste or ""dulce de membrillo"". ""Dulce de batata"" is made of sweet potato/yam: this with cheese is the ""Martín Fierro""'s sweet. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, ""mate"", with the accent on the first syllable [MAH-teh]). The name comes from the hollow gourd from"
"added, if desired. Frapelia or Frappelia (as it should be spelled) contains no coffee. It is simply a handful of olive leaves (the leaves, not the olive or the tree) thrown into hot or warm water, and then blended/beaten/whipped, essentially making an amalgam of an olive leaf infusion and air. The mixture is then strained to remove the leaves and can be drunk. Leaving the leaves in can lead to an upset stomach, as they are difficult to digest. The taste is extremely bitter, so it is generally mixed with freshly squeezed apple, orange, carrot, or beet juice, or any"
"are the same as those used for cappuccino, a macchiato has a much stronger and aromatic taste. The milk is foamed directly into the espresso cup, which is then put under the coffee outlet. The espresso is then drawn into the cup. Cocoa is sometimes sprinkled over the drink. Often the process is reversed and milk foam is floated on top of extracted coffee. A long macchiato will have two shots of espresso and a small amount of hot water (as per long black). A short macchiato will usually have one shot of coffee and less water (as per short"
"foam. The Demitasse is a cup specially crafted for espresso. It is 60-80 ml in capacity, and usually served on a saucer. The traditional macchiato: 2 shots of espresso and a dollop of foam is also served in the demitasse, on an accompanying saucer. The ""Gibraltar"" or cortado is served in a 115 ml rocks glass. NASA designed ""Space Cups"" for use by astronauts in the International Space Station. The specially-shaped coffee cups, which are 3D printed, can be used to replace the old method of drinking liquids in space by sucking them out of a bag. The sharp inner"
"known for good coffee, there are a number of other local beverages. The oldest is pozol, originally the name for a fermented corn dough. This dough has its origins in the pre-Hispanic period. To make the beverage, the dough is dissolved in water and usually flavored with cocoa and sugar, but sometimes it is left to ferment further. It is then served very cold with lots of ice. Taxcalate is a drink made from a powder of toasted corn, achiote, cinnamon and sugar prepared with milk or water. Pumbo is a beverage made with pineapple, club soda, vodka, sugar syrup"
"Caffè macchiato Caffè macchiato (), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, ""macchiato"" means ""stained"" or ""spotted"" so the literal translation of ""caffè macchiato"" is ""stained coffee"", or coffee with a spot of milk. The origin of the name ""macchiato"" stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was ""marked"". The idea is reflected in the Portuguese name for the drink: ""café pingado"", meaning ""coffee with a drop"". The"
"much more milk than a macchiato. Caffè macchiato Caffè macchiato (), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, ""macchiato"" means ""stained"" or ""spotted"" so the literal translation of ""caffè macchiato"" is ""stained coffee"", or coffee with a spot of milk. The origin of the name ""macchiato"" stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was ""marked"". The idea is reflected in the Portuguese name for the drink: ""café pingado"","
"Moretta (coffee) Moretta (complete name Moretta fanese) is a typical hot coffee from Fano, in the Province of Pesaro and Urbino, Italy, and is popular in the fishing areas near the coast. It is strong and sweet, and usually drunk after meals as a digestive, or used as a hot drink on cold afternoons. Sailors and fishermen from the port of Fano (PU) may have created the drink, as they used similar ingredients to warm and invigorate themselves in the workplace. In the past, the poor economised, so leftovers were gathered together as a liquor. Over time, these ingredients became"
"previous evening at 20:00 PST or as early as 19:30 PST in others. After hearing Mass, Catholic families buy traditional Filipino holiday fare for breakfast outside the church and eat it either within the church precincts or at home. Vendors offer many native delicacies, including ""bibingka"" (rice flour and egg-based cake, cooked using coal burners above and under); ""putò bumbóng"" (a purple, sticky rice delicacy steamed in bamboo tubes, buttered then sprinkled with brown sugar and shredded dried coconut meat). Drinks include coffee, ""salabát"" (ginger tea) and ""tsokoláte"" (thick, Spanish-style hot chocolate). Some Aglipayan churches invite the congregation to partake"
"of Italy, cappuccino is a coffee drink that today is typically composed of double espresso and hot milk, with the surface topped with foamed milk. Cappuccinos are most often prepared with an espresso machine. The double espresso is poured into the bottom of the cup, followed by a similar amount of hot milk, which is prepared by heating and texturing the milk using the espresso machine steam wand. The top third of the drink consists of milk foam; this foam can be decorated with artistic drawings made with the same milk, called ""latte art"". In a traditional cappuccino, as served"
"sauteed with tomato, green peppers, green olives, and garlic is another popular Cuban dish. It can be served with black beans and rice, and a side of deep-fried, ripened plantains. Cuban coffee is popular in the Cuban-American community. Cubans often drink cafe cubano: a small cup of coffee called a cafecito (or a colada), which is traditional espresso coffee, sweetened with sugar, with a little foam on top called espumita. It is also popular to add milk, which is called a cortadito for a small cup or a cafe con leche for a larger cup. A common soft drink is"
"addition to being served alone, espresso is frequently blended, notably with milk – either steamed (without significant foam), wet foamed (""microfoam""), or dry foamed, and with hot water. Notable milk-based espresso drinks, in order of size, include: macchiato, cappuccino, flat white, and latte; other milk and espresso combinations include latte macchiato, cortado and galão, which are made primarily with steamed milk with little or no foam. Espresso and water combinations include Americano and long black. Other combinations include coffee with espresso, sometimes called ""red eye"" or ""shot in the dark"". In order of size, these may be organized as follows:"
"is ""café com leite"". Variants such as ""café latte"", ""café latté"" and ""café lattè"" are commonly seen in English. In Italy, caffè latte is almost always prepared at home, for breakfast only. The coffee is brewed with a stovetop moka pot and poured into a cup containing heated milk. (Unlike the 'international' latte drink, the milk in the Italian original is generally not foamed, and sugar is added by the drinker, if at all). Outside Italy, a caffè latte is typically prepared in a glass or cup with one standard shot of espresso (either single, , or double, ) and"
"espresso is made using the darker roasts, typically either Italian or Spanish roasts. It is identical to Italian pulls, except for the addition of sugar directly to the pot or cup that the espresso drips into. Either some or all of the espresso is vigorously mixed with a spoon into a creamy foam called espuma or espumita. The heat from the coffee-making process will hydrolyze some of the sucrose, thereby creating a sweeter and slightly more viscous result than a normal pull or adding sugar at the table. Cortadito is a standard espresso shot topped off with steamed milk. The"
"preserved by freezing. ""Acquacotta con funghi"" is an aquacotta soup variation that uses porcini mushrooms as a primary ingredient. Additional ingredients include bread, stock or water, tomato ""conserva"", Parmesan cheese, eggs, ""mentuccia"", wild mint, garlic, olive oil, salt and pepper. This variation's flavor and aroma has been described as based upon the porcini mushrooms that are used; parsley may also be used. ""Acquacotta con peperoni"" is an aquacotta soup variation that includes celery, red pepper and garlic. Acquacotta Acquacotta (; Italian for ""cooked water"") is a bread soup in Italian cuisine that was originally a peasant food. Its preparation and"
"Cappuccino A cappuccino (; Italian plural cappuccini) is an espresso-based coffee drink that originated in Italy, and is traditionally prepared with double espresso and steamed milk foam (microfoam). Variations of the drink involve the use of cream instead of milk, and flavoring with cinnamon or chocolate powder. It is typically smaller in volume than a caffè latte, with a thicker layer of microfoam. The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today"
"with a sachet of condensed milk for patrons to make themselves. Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. A cappuccino differs from a caffè latte in that it is prepared with much less steamed or textured milk than the caffè latte with the total of espresso and milk/foam making up between approximately . A cappuccino usually exceeds the height of the cup, making the foam visible above the side of the cup. A cappuccino is traditionally served in a porcelain cup, which has far better heat retention characteristics than glass or paper. The"