My cup of coffee

Let’s start saying that often Italian words are misspelled abroad, the image above is missing an f but I have chosen to use it anyway, to make a point, of course Caffè  would be the right word, as the others you will find below in Italic, always often misspelled.

A great cup of coffee is perfect at any time, an occasion to invite a few friends over in a rainy afternoon, a coupe de thèatre at the end of a formal dinner, any moment of the day is perfect:  a hearty cup of coffee  or cappuccino for breakfast, or an espresso after lunch or dinner.

A few curiosities about coffee in Italy:
I mentioned cappuccino… in Italy is served only in the morning, if you ask for it in the afternoon they know you are a tourist…but they know you are one anyway, so go for it when you wish! Another tip for a tourist:  pick the busiest coffee bar you can see near you, go to the till to pay and just say “Espresso per favore”  (or you can simply say “Un Caffè” and they know you want an espresso, no long explanations needed of low fat, tall, medium roasted with caramel and on and on… ) and still standing up  grab your cup, pour some sugar into your 30 ml of espresso, stir briefly and drink at once, leave your cup and saucer on the counter and  out you go to enjoy the day.

 

 

If you want something similar to the American coffee ask for caffe’ lungo, which has much more caffeine.  In Italy you always see people standing elbow to elbow with others while drinking coffee or aperitivo, a way of recharging batteries in a fast way (even if we invented Slow Food movement, but that is another story…). In the best bars, especially in the South you can often be served a small glass of chilled water on the side, which cleans the palate and enhances the coffee flavor.

Caffelatte is the usual breakfast for kids, lots of milk and just a small quantity of coffee, my mother used to beat for us an egg yolk with a spoon of sugar and pour it on top of the caffelatte, it made a rich, thick cream and it was delicious.

Grown ups, after meals like at times to have a caffe’ corretto, a way of modify an espresso with a drop of liqueur,  usually strong grappa or the sweeter sambuca.

Caffe’ macchiato is instead an espresso with a drop of hot milk.

At home, when you entertain, to serve coffee the Italian way you will need the espresso cups with saucers, in a set or mix and match vintage colored pieces and coffee spoons, smaller and different than teaspoons and napkins also need to be small, like the ones used at cocktail parties, and preferably linen or cotton.

 

If possible serve on the side a selection of sugar, granulated or in cubes, raw or white ultrafine, and of course a small jug of milk is necessary if your guests want to add a drop of it and make it a macchiato.

If you serve coffee after dinner it is preferable to leave the table and sit in the living room, when  after dinner drinks and a light assortment of friandise can end beautifully a great dinner (or save a mediocre one, when recipes did not behave as you wished!)  you’ll then have an assortment of  petit four, chocolate truffles or some small meringues.

In the afternoon, to enrich it further you could provide some whipped cream to make it Viennese style or in summer try to add a teaspoon of ice cream, to achieve a delicious creamy taste.

In any case coffee chosen must be of the best quality and always fresh,  buy the best coffee grinder you can afford and ground your own just before brewing so the aroma is at its best, use fresh, clean, cold water and make only the quantity you are going to drink, coffee should never (ever) be reheated and the taste deteriorates when left in the pot.

“Let’s meet for coffee” is a way of entertaining in style, with not much effort

and without spending hours in the kitchen. 

Now I leave you because I need a cup of coffee!

©2011 Tent London Interiors writes about new trends, timeless decor, iconic pieces, design ideas, or at times just musing about "a certain Italian way of doing things".

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A-Efendy Food, Lifestyle, Tent London Interiors

The joy of Summer

Cocktail al Cetriolo

With the help of a juicer mix 1/2 cup tomato juice, 1/4 cup cucumber juice, 1/4 cup carrot juice, Italian parsley.
Serve in a glass like "Diamante" by Driade.

La Menta

Previously infused mint can be served in a glass like "Cilindro" by Ichendorf Milano with ice or with milk, garnished with mint leaves.

Caffè Frappé

2 teaspoons of instant coffee, 1 teaspoon of sugar, ice cubes. In the Shaker "Chiringuito" designed by Ron Arad for Alessi add 15 ml. water, better if at room temperature, coffee and sugar. Shake until water becomes foamy. Pour in a 250 ml glass.
Add ice cubes for a "frappé Nero" or milk for a "frappé Bianco".

Shake al Cocco

1/2 liter milk, 125 ml. coconut milk, 1 coconut.
Grate 1/2 coconut and mix with the two milks. Shake for 1/2 minute and serve with ice cubes in this silverplated tumbler designed by Bellini for Armanicasa.

Lassi'

500 grams plain yogurt, 250 ml. water, 2 teaspoons sugar, cardamom powder.
Mix well yogurt, water and sugar to obtain a liquid drink, add cardamom and serve with ice cubes (mango juice can be added and a dollop of thick cream) or put in the fridge in a jug like "La Tina" by Guzzini until ready to serve.

Acqua allo Zenzero

Thin slices of ginger and water.
Boil the water and pour it over ginger, infuse for 30 minutes in a Thermos like "Impulse" by Ikea.


This post appeared two years ago but since the weather is still pleasant and warm I am publishing it again…besides it is the long week-end so it is nice to be able to save time today!

Stay cool with style and Happy Labor Day!

©2011 Tent London Interiors writes about new trends, timeless decor, iconic pieces, design ideas, or at times just musing about "a certain Italian way of doing things".

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Les Macarons

Ladurée is a prestigious French maison of pastries and cakes, famous also for the incredibly light shells of meringue with the most delicious flavors of ganache inside, called macarons in French.

Ladurée flyer with the assortment of flavors.

 

The macarons were introduced to France by  Caterina de’ Medici, a wealthy Florentine who in 1533, at the age of fourteen, married the future King Henry II of France, who was also of the same age at the time.  The Florentine cooks who went with her brought the secrets of Italian cooking  including canard a l’orange and the pastry makers used their innovative genius with sorbets and ice creams,  pastries and of course pasta dishes.

Colorful Macarons

Paris store

Rendering for the Milanese new store.

In September 2011 another Ladurée store will open in Milan, the second one in a few years, and it will be designed by the famous French architect  Jean Nouvel.  I can’t wait to see it (well actually not just to see...)

If you have a few moments enjoy the sweet, in every sense, Ladurée website (HERE) it will bring you back to your childhood!


©2011 Tent London Interiors writes about new trends, timeless decor, iconic pieces, design ideas, or at times just musing about "a certain Italian way of doing things".


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Under the Apulian sun

Loose cannons (Mine vaganti the original title) is a delightful Italian movie now on North American screens, directed by Ferzan Ozpetek, born in Istanbul but living in Italy since the 1970’s. Ozpetek often talks about families, their secrets, weird characters; I found this movie entertaining, confronting personal and social issues with a light touch and humor.
Sets, scenes, personalities, food are beautifully presented. The film is shot and set in Lecce, a Baroque style city in the Southern part of Italy, at the heel of the booth, in the Puglia region, so the breathtaking scenery becomes part of the story with countryside scenes, sandy beaches with emerald water, crumbling mansions, narrow cobblestone streets.
The interior decoration presents two different houses, one of the wealthy family at the center of the story, very traditional, filled with memories, antique furniture or simply old pieces, chandeliers, classic art, elegantly dressed dinner tables, heavy drapes on the windows.  There is also a big terrace adorned with greenery and trompe l'oeils where the extended family gathers every morning for breakfast.

 

The other house has a young vibe, modern pieces of furniture, bold contemporary art on the walls and a sleek stainless steel kitchen.

 

Food is a good part of the movie, as it is a good part of Italian life and we see the young couple preparing refined sandwiches in contrast with the scrumptious food served at the parents’ house, where rich traditional dishes are on the table with a festive atmosphere and toward the end of the story a superb display of luscious cakes and pastries leading to a more dramatic scene.

The music, a mixture of old and new Italian songs, made me beat the rhythm with my feet and I was even tempted to sing along when I heard songs I knew...I hope I didn’t!

I found this movie really reflecting Italian mentality and lifestyle found mostly in small cities, Lecce in the Southern part of Italy is the set of the story but it could have been Udine or others in the North, with the contradictions of the society, the fear of what people would say about you (the so called bella figura) the still existing extended family, the habit of sitting down as a family at a table for meals, the arranged marriages of the past.
The story makes you reflect on family values, provokes at times a good laugh, presents touching moments, all in a visually rich movie.

A welcomed return to the commedia all’ italiana genre, following the ones of

 masters like Monicelli, Germi, Risi, Scola and others in the past.

©2011 Tent London Interiors writes about new trends, timeless decor, iconic pieces, design ideas, or at times just musing about "a certain Italian way of doing things".

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Eataly, alti cibi

Lidia Bastianich

Eat – Italy = Eataly

Alti cibi = High quality food

New York, 200 5th Avenue, a prestigious address for 50,000 square feet dedicated to food lovers.
If you are so lucky to live in New York or just on a short trip there, don’t forget this address, being there is like going to Italy without the need to fly over the ocean. On display there are the freshest ingredients,  the finest Italian housewares, cooking lessons are offered, and you can dine in a choice of several restaurants.
Eataly is really about Italy as the celebrity chef Mario Batali points out. “We're sharing it with New York,” he says. “This is our interpretation of what Italian culture is. We're not pretending to invent anything. It's all in support of helping people eat better.”
“We” refers to his partners, Joe Bastianich, Lidia Bastianich of the famous Lidia’s Italy TV series and books, not to mention her several fantastic restaurants, and Oscar Farinetti,  who founded the first Eataly in Turin in 2007. They have worked together for two years to create a New York flagship store, assembling a fabulous dried pasta collection, a 10,000-bottle Italian wine shop and seven café/restaurants. Manzo is a sublime steak experience while other more casual counters are devoted to fresh fish, pasta, vegetarian options, panini, pizza or coffee. Surrounding it all are shelves of canned, bottled and packaged goods, fresh and cured meats, fish, cheese, fruit, vegetables, desserts and housewares.

Mario Batali at the inauguration of the flagship store Eataly

Interesting is to read the Manifesto, where they proclaim their love for quality food. As a reminder:  the great movement Slow Food was born in Italy in 1986 as an alternative to Fast Food and rapidly expanded globally.

A big round of Parmigiano Reggiano, cut in chunks with a special short rounded blade.

 

The best prosciutto is cut by hand in Italy with a special very long and sharp blade.

 

Pizzaaaaa!

Finally a caffè,  standing at the counter as Italians do, to pause from shopping or to complete a delicious meal, if requested it can be served with a drop of Grappa or Sambuca in it (caffè corretto).

Eat

Learn

Shop

Hoping that from Italy and Japan, where there are several Eataly,  and now most recently New York, they will venture to the West Coast…

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New Year's eve with Proust

"What do I see? A Nesserlode pudding! As well!

I declare I shall need a course at Carlsbad after such a Lucullan-feast as this."

(À l'ombre des jeunes filles en fleurs)

"An architectural cake, as urban and familiar as it was imposing, seemed to be enthroned there on the off-chance as on any other day, in case the fancy seized Gilberte to discrown it of its chocolate battlements." (À l'ombre des jeunes filles en fleurs)

"What is this prettily colored thing that we're eating?" asked Ski.

"It's called strawberry mousse." said Mme Verdurin. (Sodome et Gomorrhe)

 

The roses of Revéillon...like painted flowers upon the surface of the porcelain stands in which they were arranged, (...) reflected on the white-panelled walls, they produce the impression of motionless designs, as blue as hyacinths, as red as roses." (Le Côté de Guermantes)

All images from "Proust, La Cuisine Retrouvée"  1991
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The joy of autumn

It is already officially autumn, grapes and chestnuts time (in Italian uva e castagne) and why not try an Italian chestnut dessert called Montebianco, named after the highest Italian Alps mountain, Monte Bianco, raising to 4,810 meters (and French too since it sits at the border of the two countries) with the charming town and elegant ski resort of Courmayeur, only less than two hours from Milan.

 

Montebianco can be decorated with Marrons Glacés (glazed chestnuts) and candied violets for a special occasion.
Montebianco (also called Montblanc if you are in France) needs some time for the chestnuts preparation, otherwise it is a very easy and rewarding dessert.
600 grams chestnuts and some sugar, salt and 2 bay leaves to cook them
100 grams of sugar
1/2 liter milk
100 grams of cocoa
a small glass of rum or cognac (in Italy we use acquavite also called grappa, very strong and intense)
shaved dark chocolate and whipped cream for decoration

Wash the chestnuts, cut through the shells with a small knife, put them in a pot of boiling water, boil them for about 10 minutes with salt, sugar and two bay leaves. Take out of the pot a few at a time and peel off the shells and inner skins while they are still warm.  Put peeled chestnuts in a  pot on the stove, cover them with milk and let it be absorbed at low heat for about 40 minutes (add more milk if necessary). Process in a blender or food processor or hand grinder while still warm, add the sugar, rum and cocoa then pass them through a potato ricer directly on the serving plate, consistency should be similar to mashed potatoes. Try to replicate the shape of a mountain.  Let it rest in the fridge for a few hours. When ready to serve decorate it with whipped cream, not too smoothly because you'll need to create the effect of  snow on the peak of the mountain. Add some shaved chocolate here and there if you like. 

This is another, more simple, way of presenting it.

or in single portions.

Don't count the calories, just enjoy it!

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The joy of summer: dinner al fresco

For the warm, sunny days of summer nothing better than sitting at a table outdoor: a large garden, a small patio, a balcony, use whatever space you have to enjoy the season with the vibrant colors of fruits and flowers.

Nature is at its best.

Use a colorful tablecloth, possibly with flowers, at times garage sales have vintage linens or even vibrant bedspreads like the one above, which can be used to cover a large table. Decorate alternating bowls of fruits, pots of plants or fresh herbs and vases of wildflowers.A bottle of chilled Prosecco and a pitcher of lemonade, a simple plate of prosciutto and melon, some figs and salame, goat cheese and fresh bread is all you need.

Enjoy your family and friends "al fresco" on a warm Sunday afternoon.

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A-Efendy Food, Outdoor, Tent London Interiors, The Joy of