Italian Espresso Quotes

Two grande lattes, double espresso, Italian blend,” he said to the clerk. “Light on the froth, extra cinnamon. Use whole milk. Not two percent or half-and-half. Put a shot of raspberry in one for my itchy witch here.

The mainstay of Italian coffee lore, la tazzina del caffe, or an espresso, as served by one’s local bar and during the day consumed - generally - standing up, is another one of those things about which Italians have very strong feelings. The purists want is very dense, ristrettissimo, which is the way they serve it in Naples...

He spooned the zabaglione into ramekins and slid them into the fridge. They were to form part of a complex assemblage of warm and cold, consisting of a fresh peach gelato, just starting to thaw; then zabaglione made with Barolo wine, slightly chilled; then a warm froth of more zabaglione, a thicker one this time, made with the yolks of goose eggs and rich, sherry like marsala; and finally a topping of crisp fried mint leaves and freshly roasted espresso beans, arranged like the petals and seeds of a flower on top of the other ingredients.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

Consider a mug of American coffee. It is found everywhere. It can be made by anyone. It is cheap - and refills are free. Being largely without flavor, it can be diluted to taste. What it lacks in allure it makes up in size. It is the most democratic method ever devised for introducing caffeine into human beings. Now take a cup of Italian espresso. It requires expensive equipment. Price-to-volume ratio is outrageous, suggesting indifference to the consumer and ignorance of the market. The aesthetic satisfaction accessory to the beverage far outweighs its metabolic impact. It is not a drink; it is an artifact. This contrast can stand for the differences between America and Europe - differences nowadays asserted with increased frequency and not a little acrimony on both sides of the Atlantic. The mutual criticisms are familiar. To American commentators Europe is 'stagnant.' Its workers, employers, and regulations lack the flexibility and adaptability of their U.S. counterparts. The costs of European social welfare payments and public services are 'unsustainable.' Europe's aging and 'cossetted' populations are underproductive and self-satisfied. In a globalized world, the 'European social model' is a doomed mirage. This conclusion is typically drawn even by 'liberal' American observers, who differ from conservative (and neoconservative) critics only in deriving no pleasure from it. To a growing number of Europeans, however, it is America that is in trouble and the 'American way of life' that cannot be sustained. The American pursuit of wealth, size, and abundance - as material surrogates for happiness - is aesthetically unpleasing and ecologically catastrophic. The American economy is built on sand (or, more precisely, other people's money). For many Americans the promise of a better future is a fading hope. Contemporary mass culture in the U.S. is squalid and meretricious. No wonder so many Americans turn to the church for solace.

Italian cuisine is the most famous and beloved cuisine in the world for a reason. Accessible, comforting, seemingly simple but endlessly delicious, it never disappoints, just as it seems to never change. It would be easy to give you, dear reader, a book filled with the al dente images of the Italy of your imagination. To pretend as if everything in this country is encased in amber. But Italian cuisine is not frozen in time. It's exposed to the same winds that blow food traditions in new directions every day. And now, more than at any time in recent or distant memory, those forces are stirring up change across the country that will forever alter the way Italy eats. That change starts here, in Rome, the capital of Italy, the cradle of Western civilization, a city that has been reinventing itself for three millennia- since, as legend has it, Romulus murdered his brother Remus and built the foundations of Rome atop the Palatine Hill. Here you'll find a legion of chefs and artisans working to redefine the pillars of Italian cuisine: pasta, pizza, espresso, gelato, the food that makes us non-Italians dream so ravenously of this country, that makes us wish we were Italians, and that stirs in the people of Italy no small amount of pride and pleasure.

Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter friarielli and fragrant asfodelo. There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three mozzarelle, each one weighing around two pounds- but what mozzarelle: soft and faintly grassy, like the sweet steamy breath of the bufale themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. Ciliègine were small cherry-shaped balls for salads, while bocconcini were droplet-shaped, for wrapping in slices of soft prosciutto ham. Trecce, tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. Mozzarella affumicata was lightly smoked and brown in color, while scamorza was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, ricotta salata di bufala, which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their burrata, a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.

Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.

Veramente particolare! You know what this word means?” She looks straight at me, and I feel very large and under-made-up by comparison with her Italian chic. “‘Particolare’? It means strange, or odd. You say this word when you don’t like something but you don’t want to be rude.” “Well, that’s not something you ever have a problem with,” Kendra snaps back, and even through my upset at Elisa’s meanness, I admire Kendra’s quick wits. Catia clicks her tongue crossly. “It means ‘special,’ or ‘particular,’” she says to me reassuringly, but we all know that Elisa’s hit the nail on the head. “And Elisa, if you don’t like flowers, you can leave us, please.” “Oh, stai zitta, Mamma,” Elisa says, shrugging exactly the same way her mother does. She walks across the room and out the french windows, where she collapses as if boneless onto the wicker chair, lifts her phone, and sips her espresso while dialing a number. “It’s like ‘darling,’” Paige says suddenly. She looks at our bemused faces. “My grandmother’s from Georgia,” she explains, “and there, if you want to be mean to someone, you say her bag of her hair or something’s ‘darling.’ It’s the worst thing you can say. Like you’re paying a compliment, but it’s really the opposite. Or,” she adds, warming to this theme, “if you’re talking about someone and you say ‘Bless her heart!’ that means you think she’s a total moron.” Catia decides, visibly, to ignore Paige’s comments and her daughter’s horrid behavior.

Europe’s earliest cookbook came from ancient Rome. In it, the writer Epicius described the recipes for dishes such as stuffed dormouse, and snails soaked in wine and oil. Food fashions may have changed, but many Italians still take great pride in their cooking. Regional Italian dishes have become familiar in countries around the world. They include bolognaise sauce from Bologna, cassata siciliana (an ice-cream dessert) from Sicily, and from Parma, the smoked parma ham which is often served thinly sliced with fresh figs. Italian restaurants are found in towns and cities in many other countries. Traditionally, the midday meal is the main meal of the day, and a family event. Fresh ingredients are usually used, and packaged “convenience foods” are less common than in many other countries. Fresh raw vegetables, sliced very thinly and arranged in a colorful display, are often served as an appetizer. Common drinks are wine (though often watered down for children) and mineral water. For dessert there is usually fresh fruit and more Italian specialties, ice cream and espresso coffee.

A waiter there told me that during the war, people who came in had a hard time choosing the right word when they wanted to order coffee. The word coffee, he explained, is different in Croatian, Bosnian, and Serbian, and every innocent word choice was fraught with threatening political connotations. “To avoid trouble,” he’d said, “people started ordering espresso, which is a neutral Italian word, and overnight, we stopped serving coffee here and served only espresso.

Surprised at Kaye’s belated display of maternal instincts, Sean relented, promising he’d get in touch with Lily. Besides, he knew his own mother would never forgive him if he refused such a simple request. As he made his way down the narrow streets to the pensione opposite the Pantheon, where Lily and her roommate were staying, Sean steadfastly refused to acknowledge any other reason for agreeing to take Lily out. It had been three years since they’d left for college, not once had she come home to visit. But Sean still couldn’t look at a blonde without comparing her to Lily. He’d mounted the four flights of narrow, winding stairs, the sound of his steps muffled by red, threadbare carpet. At number seventeen, he’d stopped and stood, giving his racing heart a chance to quiet before he knocked. Calm down, he’d instructed himself. It’s only Lily. His knock echoed loudly in the empty hall. Through the door he heard the sound of approaching footsteps. Then it opened and there she was. She stood with her mouth agape. Her eyes, like beacons of light in the obscurity of the drab hallway, blinked at him with astonishment. “What are you doing here?” The question ended on a squeak. As if annoyed with the sound, she shut her mouth with an audible snap. Was it possible Kaye hadn’t bothered to tell Lily he’d be coming? “I heard you were spending a few days in Rome.” Sean realized he was staring like a dolt, but couldn’t help himself. It rattled him, seeing Lily again. A barrage of emotions and impressions mixed and churned inside him: how good she looked, different somehow, more self-confident than in high school, how maybe this time they might get along for more than 3.5 seconds. He became aware of a happy buzz of anticipation zinging through him. He was already picturing the two of them at a really nice trattoria. They’d be sitting at an intimate corner table. A waiter would come and take their order and Sean would impress her with his flawless Italian, his casual sophistication, his sprezzatura. By the time the waiter had served them their dessert and espresso, she’d be smiling at him across the soft candlelight. He’d reach out and take her hand. . . . Then Lily spoke again and Sean’s neat fantasy evaporated like a puff of smoke. “But how did you know I was here?” she’d asked, with what he’d conceitedly assumed was genuine confusion—that is, until a guy their age appeared. Standing just behind Lily, he had stared back at Sean through the aperture of the open door with a knowing smirk upon his face. And suddenly Sean understood. Lily wasn’t frowning from confusion. She was annoyed. Annoyed because he’d barged in on her and Lover Boy. Lily didn’t give a damn about him. At the realization, his jumbled thoughts at seeing her again, all those newborn hopes inside him, faded to black. His brain must have shorted after that. Suave, sophisticated guy that he was, Sean had blurted out, “Hey, this wasn’t my idea. I only came because Kaye begged me to—” Stupendously dumb. He knew better, had known since he was eight years old. If you wanted to push Lily Banyon into the red zone, all it took was a whispered, “Kaye.” The door to her hotel room had come at his face faster than a bullet train. He guessed he should be grateful she hadn’t been using a more lethal weapon, like the volleyball she’d smashed in his face during gym class back in eleventh grade. Even so, he’d been forced to jump back or have the number seventeen imprinted on his forehead. Their last skirmish, the one back in Rome, he’d definitely lost. He’d stood outside her room like a fool, Lover Boy’s laughter his only reply. Finally, the pensione’s night clerk had appeared, insisting he leave la bella americana in peace. He’d gone away, humiliated and oddly deflated.

Il fascismo non è un corpo estraneo alla nazione o — come sosteneva Benedetto Croce — una semplice parentesi che abbiamo aperto e chiuso. Purtroppo è uno dei modi con cui si è espresso lo spirito nazionale. I crimini di guerra e quelli contro l'umanità, compiuti dalle forze armate italiane durante le avventure coloniali o nella seconda guerra mondiale, non sono stati compiuti solo da fascisti, bensì sono crimini compiuti da italiani con la parola "patria" sulle labbra.

Latte grande, double espresso, Italian blend. Light on the froth, extra cinnamon. Use whole milk. Not two percent or half-and-half. Whole milk. Put it in porcelain.

grande latte, double espresso, Italian blend, light on the froth, heavy on the cinnamon, with a shot of raspberry?

Once upon a time, my father told me, fine dining meant baked lobster and cocktails. Not all restaurants could be counted on to have wine lists. But at Peasant Stock, they made osso bucco and cassoulet, and for dessert things like macaroon soufflé with apricot-brandy sauce. They never served ice cream, but some far more fascinating item called granita, in potent infusions of espresso or huckleberry or blood orange.

My Italian grandmother did not expect work to be a reflection of her identity. After my grandfather passed away, she did what she had to do to take care of their five children. She opened a coffee shop in a small town in the heel of Italy’s boot and worked there for thirty years. Until her death, she had a single bulbous bicep from repeatedly pulling down the manual lever of the espresso machine. Her identity was straightforward. First, she was a woman of faith. Then a mother, a grandmother, a sister, a fresh-pasta maker. She enjoyed her work at the coffee shop—loved it, even—but it did not define her.

He drinks espresso coffee made in a little Italian percolator and seeks out controversial or banned books on the premise if a book is banned, it is probably interesting

Halfway home from Plaza Espana, I was in no rush and stopped by a quiet, closed little square on my way, called Plaza de Santa Madrona. I bought a Lucky Strike, “blando” softpack, “sin aditivos”, from a small bar's cigarette vending machine and ordered a cafe cortado, my favorite coffee in Spain. Both Adam and I smoked the same type of cigarettes in Spain; that was the best one. In Italy, I preferred to smoke MS Azzurro and caffe corretto con La Vecchia Romagna - a short, strong espresso with a shot of Italian cognac. That could wake you up after a seventeen-hour roadtrip from Budapest to Gaeta, which was necessary as administrative duties had been added to my interpreter roles over time. If I made a mistake, I wouldn't receive a bonus. Indeed. There was speech. Only once or twice in almost 5 years by the end of 2014. I knew I would end up at the Magalhaes and Radas corner, walking that way towards home anyhow. I was just sitting on that little square, surrounded by buildings; I was the only person sitting at the bar terrace. This was the first time I did not want to go home to Carrer Radas. There was a fountain in the middle; you could almost hear the water running down into a tub, echoing on the hidden little street which had no traffic whatsoever. It was almost like a holy moment - “Santa Madrona, help me,” I thought. I, the atheist, was asking for some miracle in that silent, peaceful, hidden little plazita where time seemed to stand still.

And Matt's passion fueled Breanne's emotional recovery. Giddily soaking up her groom's repeated, ardent kisses, the usually restrained, ultra-cool sophisticate was feeling no pain, laughing and animated and uncaring that her exquisite Italian silk creation had been stained like a macchiato. ...she wore the espresso like a badge of honor-- even insisted more photos be taken with the damaged tray and the spattered gown.

Two grande lattes, double espresso, Italian blend,” he said to the clerk. “Light on the froth, extra cinnamon. Use whole milk. Not two percent or half-and-half. Put a shot of raspberry in one for my itchy