A perfect cappuccino.

A perfect cappuccino.

A perfect cappuccino. A Tirreno C.T. protagonist another product "made in Italy", the cappuccino. Easy to say, harder to do: the recipe to make a cappuccino as  Chiara Bergonzi is teaching at the show, the young Italian Milk Art champion who recently participated in the World Cup in Seoul. It starts from the mixture (100% Arabica coffee); grinder; espresso machine (which must be slightly higher); operator's hand; maintenance. The real secret is then in the frame of the milk (fresh, whole and especially cold from the fridge). The steam has to start from the top and barely touch the milk. With the experience feels to ear frothing milk that should be gradual. Once you create the foam passes to mix it with the rest of the milk (the typical gesture of wheeled or knock the pot). Finally it should be paid gradually over coffee and the eye should appear with the outer ring darker.
How much is the cappuccino. You pass dall'1,03 € Rome to Bolzano 1.56 with 1.27 euro in the middle of Milan. Significantly higher numbers also between Veneto and Friuli Venezia Giulia: Trieste cappuccino costs 1.48 euro, 1.42 in Verona, Pordenone 1.41 euro. Oddly enough, in Palermo cappuccino costs proportionally much coffee: 0,88 € for a coffee well against 1.46 euro for a cap

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