Best Coffee in Italy: The History of Lecce Coffee

The baroque crouched in every corner, the light that nowhere in the Mediterranean is so golden and brilliant, the duo of textures touching the sunken teeth in pastry and cream of a warm pasticciotto. The theory of everything in the sea of ​​Salento is still missing something. The Lecce coffee, that softens/flavors every fragment of memory, changes the perception of relaxation and pleasure, that overturns all negative constructions of coffee’s summer supremacy cold (it is served cold faces on other seas, other regions, other traditions). The original Lecce coffee is the aftertaste, whether it’s the beach, waking up, all the micro-events of the day. A memory in peace without green English meadows, at their height triumph the flowery nurseries hidden in the courtyards of the buildings of the old town, from which one may look out with the taste of that curious mischief which, by some strange physiological law, always seems to emit aromas of coffee and almonds. After coffee, the after effect of risking blasphemy just to prolong the frenetic round of taste on the palate – after all, what pleasure would it be if it were not accompanied by the aura of sin, the authentic cultural fuel of the country of Italy. Lecce coffee is a dichotomy of arabica and almond, the oppositional game that contains the granted and the forbidden, the driving force of creation that had its happiest genesis in the accidental combination, overthrowing the belief in the value of the sum of the parts.

Balances, recklessness, eureka, la history of Lecce coffee it rests on a sacred triad – it could not be otherwise – of immovable pillars, ingredients in one original recipe which brings all together, to build and maintain the velvet of its taste unaltered. Although born in Lecce, the city’s iconic drink may have been inspired by a very similar iced coffee drunk in Valencia, Spain, which would arrive on the Ionian coasts with travelers from the Mediterranean. Iconic name café del tiempowhat time is not known, and this would have helped to cement the distant legend. But the sea cleverly diverts the currents, changes routes and confuses origins, and in gastronomic history it is good that this is the case: fossilizations destroy, openings are allowed to develop. Like Antonio Quarta’s curiosity and capricious character, who would have invented the winning mix that became the most iconic of Gallipoli’s seas. where original recipe for Lecce coffee almost 80 years ago, when refrigerators and freezers were not yet in general use and Quarta, in addition to tending the bar, was also the only ice machine in town. Those who needed to cool the food personally went to request and remove the pieces from the large blocks that were kept in a cool place, to do this they used picks that helped to get thick, transportable and more convenient flakes. Pick today and pick tomorrow, the owner decided to use the smaller fragments for a refreshing drink, mixing hot coffee and ice picks, to see the effect it has up close. But the last element was missing, something sweet and enveloping to fill the mouth with soft velvet, able to carnally unite the voluptuousness of the coffee and enhance its renewed freshness. Quarta didn’t know, but he deftly traced a tasty route that potentially transports Korean dalgona coffee, Greek frappé coffee with ice and the unattainable to Lecce. egg coffee Vietnamese. By grafting the almond milk on it, a sweetener for the best answer, with a significant historical-agricultural value and dignity: the almond pulp of the typical Lecce pastry was the archaic link to the old almond groves that until the 20th century and to the selection the capillary of the new the species, they had adorned the lands of Otranto, facing Albania with early white and red flowers.

With so few building blocks, the principle of a good drink Lecce style coffee is the quality of the ingredients. The coffee mixture requires a certain degree of softness and must be roasted correctly: never burn black, be careful. Already hot coffee does not allow the slightest margin of error, the cold is even merciless and not even the touch of almond milk can dampen the feeling of bitterness and disgust. Antonio Quarta’s heirs told Red shrimp to have developed two blends for the preparation of Lecce coffee, and recommends extraction with the espresso machine, fast and able to maintain the poetic cream, but in the absence of a special machine, the moka is an excellent alternative. For ice there are no half measures, the water must be mineral or at least filtered, to get a whole and complete cube, an icy and compact body ready to be filled with happy cracks in its divine resistance. And finally the almond, for which the last of the questions opens: milk or almond syrup? The schools of thought are divided in and out of the city, with the winner of course being Lecce with the almond milk from already sweetened dough, same as the pastry, a dry shot is enough to make the Lecce coffee experience mysterious. Leave the almond syrup to those with childish tastes: diluting it before adding it to the coffee dilutes the creaminess and covers the aromas of the coffee, completely unbalancing the freshness of the drink. After so much suffering to drink a good Lecce style coffee, it would be like breaking the deepest heart of the memory of Lecce. For once, foodie orthodoxy is good.

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