The Popular Caffe Marocchino - How to Make it

If you want to try an instant and delicious variation to your usual espresso than "The Moroccan Coffee" (Caffe' Marocchino) is a good thing. It is a new type of coffee now very popular throughout Italy. It's origins are from the city of Alessandria, in Northern Italy. The famous city of the Count Camillo Benso di Cavour. He seems closely linked to the Moroccan coffee. It appears that this drink is a variation of the "bicerin" so loved by the statesman. The Marocchino is a beverage made of a combination of milk, chocolate and coffee. . The name is derived from its unique coloration derived from the amalgamation of its delcious components. To prepare the Moroccan coffee isn't a complicated task; just stick to a few simple rules and make sure to have handy the following ingredients:

• espresso 
• milk 
• cream
• cocoa powder 
• sugar

The secret to making a successful Maroccan coffee is choosing quality ingredients and having an excellent milk frothing. This last one is important in obtaining the characteristic of a soft and dense foam. Once created a good foam which is usually obtained by using a cappuccino espresso maker, allow the foam to stand for about a minute. Make the cream of espresso first and set aside. To obtain the cream of espresso ( place 1-2 teaspoons of sugar and 1 teaspoon of espresso  into an espresso cup and stir till creamy)


Now take a clear coffee cup and sprinkle the bottom with the cocoa powder place the cup under the spout of the espresso machine and allow the coffee into the cup, top with some cream of espresso (sweeten to taste) add the foam (froth the foam with a spoon to make it soft) and sprinkle some cocoa powder on top.  Enjoy!



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Pulcinella the Unofficial Mascot of Napoli - Bring a Piece of Napoli Home

Naples historic district, is highlighted with narrow streets which are particularly filled with antique stores offering unique hand made souvenirs at budget friendly prices. Among the many hand made souvenirs you will find Napoli's traditional mascot known as Pulcinella.


Who is Pulcinella?
Pulcinella is a cultural character made famous by the 17th century art comedy which became a stock character in the Neapolitan puppetry. It represents a prankster in a white costume with red accents and a black face mask.
Pulcinella from the word " pulcino", meaning little chicken, is also a crafty guy with a sense of humor, often pretending to be too stupid to know what's going on.

Throughout the centuries Pulcinella has become the lovable mascot of Napoli and practically you will find him hanging from every corner of the streets, obviously for sale. Neapolitan's are known for their craftsmanship therefore you will find all kinds of pulcinella souvenirs from hand-made puppets to key chains to Christmas tree ornaments. Pulcinella  also represents a good luck charm "porta fortuna".Who wouldn't want bring home Napoli's  most favorite and lovable character.

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Spaghetti Alla Chitarra The Abruzzo Way

Spaghetti alla Chitarra (the spaghetti guitar), is a form of pasta that is characterized by the square section, the thickness is about 2 mm. The surface of this pasta is very porous, therefore suitable to accommodate sauces and condiments. The Abruzzo region has been given credit for creating Spaghetti alla Chitarra also known as "maccheroni all chitarra". The Abruzzo way of preparing this dish involves a very rich sauce.

The sauce also known as ragu, is a compote of beef, lamb and pork, which all comes together with tomatoes, onions, garlic. and extra virgin olive oil to create a rich, flavorful and delicious sauce. The spaghetti is prepared by hand with only fresh ingredients and 00 flour. Once the pasta dough has been made, it needs to long rest in a cool place before it arrives to the guitar. The guitar is composed of many steel wires of mm distance from each other.

 We came across Blog 52, a wonderful blog, which features step by step how to make spaghetti alla chitarra and how to make the traditonal Abruzzo ragu. An ideal wine pairing with this dish would be with a local wine or Montepulciano d'Abruzzo Doc. Another popular way to prepare this traditional Abruzzo dish, and also for a much easier and lighter version, would be preparing a simple tomato and basil sauce.


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