Caffe Salentina, the manifesto of Italian simplicity

A sweet, cool coffee from Puglia.

Salento is an area of ​​the Italian South, right on the "heel" of the Italian Peninsula. It belongs to the region of Puglia and is known for its enchanting beaches, its picturesque villages, its Greek-speaking inhabitants (the Salento area is part of the once "Magna Grecia") but also its special gastronomic tradition. As in all of Italy, and especially in the Italian south, gastronomy is characterized by austerity, but also by the clever use of local products.

Salento is famous, among other things, for its excellent almonds, and a local drink, between liqueur and syrup, produced from these almonds, "Latte Di Mandorle", is very popular throughout Puglia, and belongs to the traditional products of the region, with a seal of geographical indication certification and a protected designation of origin. The people of Salento are so proud of their almonds that their local coffee, Caffe Salentina, could not help but rely on this very drink!

Caffe Salentina is a manifesto of simplicity, Italian gastronomy and promotion of local products, in the best possible way. It comes from difficult times and is a product of the working people of the Italian South. It certainly won't make us forget Freddo Espresso, like a summer coffee full of history!

What do you need for a Caffe Salentina?

• A coffee, extracted in a Moka pot
• One dash of Latte Di Mandorle
• Ice

How is Caffe Salentina prepared?

• Prepare the coffee in the Moka Pot
• Add a dash of Latte Di Mandorle
• Add ice
• Serve with a spoon of whipped cream

Tips for delicious Caffe Salentina

• This particular recipe is very old, older than espresso, so it is traditionally used in coffee extracted in espresso, that is, in Moka Pot. If you do not have Moka Pot or if you do not like the heavy taste of coffee , you can of course use a regular espresso.
• If you insist traditionally, we use blends suitable for Moka Pots, like the ones here.
• Latte Di Mandorle can be found in good wine cellars, delicatessen shops and large supermarkets.
• If you can't find it, you can replace it by adding a little amaretto liqueur and sugar syrup, but with a different result.
• Do not add extra sugar!
• Italians generally avoid iced coffee, which is why this coffee is… stirred, not shaken. However, you can simply add the Latte di Mandorle to a Freddo Espresso, for a result closer to your own tastes.
• Whipped cream, as an accompaniment to iced coffee, has long been common in Italy in some areas, such as Sicily. It can be easily replaced by a light whipped cream.

The coffee journey never ends! There is no better proof of this than a sip of a Caffe Salentina, which will transport us in seconds to the beautiful beaches, flowering almonds and olive groves of the Italian South, hiding in it the tradition, history and culture of an entire region. in just a few sips.