C.he I‘ expressed Italian is also of cultural significance and reputation, as well as financially, it is now established. So much so that, almost spontaneously, a whole day was born, the one dedicated to this “ritual”, Espresso Italiano Day, which is celebrated at different times around the world (April 17 in Italy). But apart from appreciating its daily gestures, the moment of pleasant pause that it represents and that almost none of us wants to give up, how much do Italians know about the world of espresso?
A ritual of millions of Italians
Italians often still ignored on this issue
“Unfortunately still a lot and a little at the same time, especially those who make espresso coffee every day for millions of customers and customers, as well as enthusiasts” he answers decisively Fiorenzo Colombo. He is an authoritative voice, as well as being “Professional Solidus Professional of the Year” 2021 (Fiorenzo Colombo is Solidus Person of the Year 2021 – Italia a Tavola), as well as being a member of ABI, the Italian Barmen Association and a member of the same association’s training center.
“The Italian espresso,” explains Colombo, “becomes a real ritual, not mundane, for many of us and thus its cultural as well as economic significance. It has a regenerating power, even though it is a seemingly unpretentious and fast drink ».
A real art
And then, on the more or less in-depth knowledge of the subject among our population of consumers, Fiorenzo repeats: “Today there is a cultural movement that tries to do it justice, because if espresso is well made, it has a great value. Unfortunately, many locals and managers still find it a bit worthwhile. But fortunately, and thanks to the commitment of many, that is changing now. Among other things, I teach at a hotel institute, where we meet the world of the cafeteria with the children and they immediately learn that making a good espresso is not just a push of a button. They understand that we have the responsibility and awareness to use a raw material, to put our knowledge into practice, to give credit to an extraction technique “.
Yes, knowledge. A very important word, also in this area. Robusta, Arabica, percentages, origin, roasting … All terms that are not just words, but concreteness that makes a real espresso more or less good.
The manual for the perfect espresso
The day dedicated to Italian espresso has already planned for today many activities and initiatives throughout Italy, in thousands of bars and clubs, with the aim of convey culture about the world of coffee and cappuccinoreported by the Italian Espresso National Institute, which also announces the tribute to the many customers of a vademecum to always have with you. A simple but very useful tool to avoid bad coffee and cappuccino. “Also this year we have chosen to give customers a vademecum with the golden rules to follow when cooking espresso and cappuccino – comments Gianluigi Sora, president of the Italian Espresso National Institute – Let us therefore repeat the gesture from last year, because we realize that it , unlike other sectors such as wine, there is still some culture in coffee ».
Entire fairs dedicated to the king of the break and beyond
Finally, given the importance of the matter, there were also those who recently devoted an entire trade fair to coffee, such as the Expo Coffee Break, which was set up in early April at Maas (Sicilian agricultural food markets) in Catania from 1 p.m. creator and organizer, Marco Ognissanti. Three days full of gastronomic content and more, with fashion shows and clothes dedicated to coffee, competitions and cooking shows by chefs and confectioners with ingredients that married the “king of the break” with sweet and savory dishes. An exhibition event that attracted thousands of visitors and hundreds of operators from southern Italy, which made coffee a major figure in the Euro-Mediterranean context.