Cappuccino - there is nothing else that says Italy better than a cup of...though that opener is debatable - you will find that they defend their cappuccinos as much as they do their wine! In Italy it is consumed mainly early in the day for breakfast, where it's consumed with cookies, biscuits, croissants or the like. Italians never drink it with meals; though in many other countries it may be consumed throughout the day or after dinner.
Cappuccino is an Italian beverage, prepared with espresso and milk. A cappuccino is generally defined as 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. Can you think of a more romantic breakfast meal - then a mug of cappuccino and a hot flaky pastry while sitting in a bustling Italian cafe listening to the buzz of conversation and the constant early morning movement?
The best way to make a cappuccino is to have an experienced bartender make it for you - especially one who has a coffee machine which is constantly in motion. Italians will tell that in order to make a good espresso (one of the bases to a cappuccino) you need to have a machine that has been warmed up for a while and has already made a few coffees.
However if this is not possible or you really want bring the flavour home - our search has lead us to a few recipes, and we have selected this as the most complete.
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Make a 1 1/2 oz. espresso, leaving enough water in the espresso machine to steam some milk. |
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| 2. |
Put espresso in a 5-oz. or larger cup so that you have room for the milk. |
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| 3. |
Set espresso machine to steam. |
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| 4. |
Fill a carafe with 3 oz. cold milk and insert the steam nozzle. |
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| 5. |
Place nozzle halfway down in milk and leave it in milk for 45 to 60 seconds, or until the milk is hot and there's enough foam for your preference. |
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Add 1 1/2 oz. steamed milk to the cup of espresso. |
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| 7. |
Spoon some foamed milk onto the top.
for more notes regardig this recipe please check out the site: How to make a Cappuccino |
The origin of the name is in the brown hooded robes worn by the Capuchin order of Franciscan friars. The order of Capuchins was, in turn, named for the capucize (cappuccio), or long pointed cowl, worn by the friars.
Traditionalist Catholics find the etymology mildly disrespectful, and offer a twist on a familiar coffee legend: after the Battle of Vienna (1683) and the Ottoman siege was lifted, the Capuchin friar Marco d'Aviano (beatified in April 2003) invented the drink after the Turks retreated, leaving bags of coffee beans in their tents. Allegedly, d'Aviano added milk and honey to sweeten the bitter coffee left by fleeing Turkish armies, though for a Viennese of the 17th or 21st century, coffee sweetened with honey would be an emblem of desperation. This same legend is more widely told of a Pole, Kolschitzky, in the aftermath of the Siege (see the entry Coffeehouse).
For more info on the history you can click here: http://en.wikipedia.org/wiki/Cappuccino
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