The “Best Ever” Cappuccino

Morning caffe’ is one of my favorite Italian customs. Whether it’s a quick “caffe”, just a few ounces of espresso downed while standing at the counter of the local bar, or a more leisurely macchiatone, macchiato or cappuccino, most locals start their day with a caffeinated boost.

At Bar La Curva, my favorite here in Panzano, I thread my way past the locals huddled around the bar to put in my order. I exchange “Buongiorno’s” with the florist, a few cooks from Dario’s who can never be annonymous in their red shirts emblazoned with his motto Carne Diem, the barber, the artist whose studio opens onto the piazza, and a fellow villager or two on the way to the bus stop. Its a warm and friendly way to start the day.

While I always enjoy the cappuccino Billy whips up, I am starting to feel a nagging sense of disloyalty to my Panzano bar. A few days a week I drive down the hill to Greve to have caffe’ with Pam and Chris. And I must grudgingly admit the baristas at Caffe Le Logge are in a class of their own. Below is the proof- the very best cappuccino I ever had, compliments of Donald.

A Caffe Le Logge cappuccino - the frothiest milk, embelished with a chocolate flourish, dusted with cocoa and finished with a ring of chocolate syrup 

Now, I must confess that not everyone is treated to such an elegant morning beverage. I benefit from hanging on my friends’ coattails- Pam and Chris are local favorites and the baristas go out of their way to impress them with their own creative takes on the classics.

That’s how I was fortunate to enjoy this extraordinary treat. Now when you take in all the artistic touches you may think it was the chocolatey additions that raised this cup to the level of “the best ever”. The interplay between the sweet chocolate and the sharp, slightly bitter espresso did impart a rich mocha flavor. But that wasn’t the highlight. Nope- it was the froth that elevated this cappuccino to a class of its own. I “ooh-ed” and “ahh-ed” as I licked peaks of the smoothest, silkiest whipped milk from my spoon. “This almost tastes like marshmallow fluff!” I exclaimed to Pam. “How can this just be frothed milk?”

And now I will share the secret she let me in on. “Well, Donald told me that it takes a few years to perfect frothing milk and he is the best! The trick is to whip it very slowly and keep shaking the pitcher so that the bubbles rise. At the end you will have this bubble-less confection.”

Wow. I can’t think of a better way to spend E 1.50! What a bargain!