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I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
Grazie mille for any insight on this!
By Modernist Cuisine Team
The Modernist Cuisine team is currently traveling the globe to research pizza and different pizza styles for our next book Modernist Pizza. Nathan and the team will be in São Paulo and Buenos Aires soon. We'd love hear from the eGullet community—what pizzerias should they visit while they're there? You can read more about our next book Modernist Pizza here. Thanks in advance, everyone!
My article was published (my first one!)! Hooray! And I do have some Florentine restaurant recommendations including the new Osteria del Pavone which is amazing--lampredotto ravioli is now a thing and it must be tried.
Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
This may not mean much to non-British members, but I'm sad to read this morning of the passing of Antonio Carluccio, the only "celebrity chef" I ever met and spoke with. Many years ago, I was standing outside his beautiful Italian deli in the northern fringes of Covent Garden, London admiring the wonderful fresh wild mushrooms on sale which were displayed by the open door and regretting that I couldn't afford them that day.
As I was doing so, the man himself came out and stopped to chat with me. He was large of body and heart. At that time he was known mainly from his books and for his passion for (the then unfashionable) mushroom foraging, only later becoming a television star, too.
Here are a few links. One to an obituary, one to a personal memoir from food writer Matthew Fort and one to a Q+A session with the maestro.
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