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Caffé Vittoria
Caffè Vittoria is an Italian cafe located on Hanover Street in the North End neighborhood of Boston, Massachusetts, United States. The cafe features four levels, three liquor bars, and a cigar room. History Caffè Vittoria was established in 1929 as the first Italian cafe in Boston. It is located in the North End, the center of Boston's Italian population. In 1995, the owners opened a cigar bar in the basement called Stanza dei Sigari (English: Cigar Room). As of 2014, Stanza dei Sigari is the last surviving smoking lounge in the city of Boston. According to a few food review sources, Caffè Vittoria has some of the best hot chocolate and cappuccino in the United States. Many celebrities and politicians frequent the North End hotspot for "Boston's best cappuccino and cannoli". On March 13, 2013, Caffè Vittoria was featured in an episode of the television show Syfy's Haunted Collector. They interviewed the owners' son, David Riccio Jr., who submitted a video stating how som ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscotti
Biscotti (; ; en, biscuits), known also as cantucci (), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Name ''Cantuccio'' is an old Italian word that literally means "little place", "nook", or "corner" but that, in the past, was also used to indicate a little piece of bread with a lot of crust (usually the first and last slices of the loaf, the "corners"). The word ''biscotto'', used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word ''biscoctus'', meaning "twice-cooked". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions. The word ''biscotto'', in this sense, shares its origin wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffè Macchiato
Caffè macchiato (), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, '' macchiato'' means "stained" or "spotted", so the literal translation of ''caffè macchiato'' is "stained coffee" or "marked coffee". History The origin of the name "macchiato" stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was "marked". The idea is reflected in the Portuguese name for the drink: , meaning ''coffee with a drop''. Preparation The caffè macchiato has the highest ratio of espresso to milk of any drink made with those ingredients. The intent is that the milk moderates, rather than overwhelms, the taste of the coffee while adding a touch of sweetness. The drink is typically prepared by pouring a small amount of steamed milk directly into a single shot of espresso. One recipe calls for 5–10 g (1–2 teaspoons) of milk he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffè Corretto
Caffè corretto (), an Italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. It is also known (outside Italy) as an "espresso corretto". It is ordered as "un caffè corretto alla grappa", "... alla sambuca", "... al cognac", or "corretto di Spadino", depending on the desired liquor. Most Italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. A few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. The Italian word corresponds to the English word 'correct' in the sense of 'corrected'. The term is now an Italian phraseme. Caffè corretto can also be found widely in Eritrea, a legacy of the Italian colonization of Eritre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffè Latte
Caffè latte (), often shortened to just latte () in English, is a coffee beverage of Italian origin made with espresso and steamed milk. Variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as masala chai (spiced Indian tea), mate, matcha, turmeric or rooibos; alternatives to milk, such as soy milk or almond milk, are also used. The term comes from the Italian ' or ', from ', literally "coffee and milk"; in English orthography either or both words sometimes have an accent on the final ''e'' (a hyperforeignism in the case of *''latté'', or to indicate it is pronounced, not the more-common silent final ''e'' of English). In northern Europe and Scandinavia, the term ''café au lait'' has traditionally been used for the combination of espresso and milk. In France, ' is from the original name of the beverage (caffè latte); a combination of espresso and steamed milk equivalent to a "latte" is in French called and in German '. Ori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cappuccino
A cappuccino (; ; Italian plural: ''cappuccini'') is an espresso-based coffee drink that originated in Austria and was later popularized in Italy and is prepared with steamed milk foam (microfoam). Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. It is typically smaller in volume than a caffè latte, with a thicker layer of microfoam. The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. The Viennese bestowed the name "Kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. The Italian cappuccino was unknown outside Italy unti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espresso
Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans and roast degrees. Espresso is the most common way of making coffee in southern Europe, especially in Italy, France, Spain, and Portugal. It is also popular in Switzerland, Croatia, Bosnia and Herzegovina, Bulgaria, Greece, South Africa, the United Kingdom, the United States, Canada, Australia and New Zealand. Espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. This is due to the higher concentration of suspended and dissolved solids, and the ''crema'' on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso has more caffeine per unit volume than most coffee be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sciroppi
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Culinary syrup There are a range of syrups used in food production, including: * Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup Common syrups A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Sinc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Chocolate
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. The first chocolate drink is believed to have been created by the Maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as . The drink became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases. Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced of Latin America, the very thick served in Italy and served i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ganache
Ganache (; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. Preparation Ganache is a chocolate preparation, normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate. The mixture is then typically left to rest for a short period (between 3 and 10 minutes generally, dependent on volume) before it is stirred or blended until smooth, with liqueurs or extracts added if desired. The resting period allows the hot cream to increase the temperature of the bowl and its contents. If one were to blend immediately this would introduce air reducing the temperature and preventing the chocolate from melting consistently. Butter is generally added to give the ganache a shiny appearance and smooth texture. Adding corn syrup also gives it a shiny color and is used to sweeten the ganache without the crystallization side effect that comes from other sugars. Depending on the kind of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rum Cake
A rum cake or black cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding). Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as "black cake", is similar to a fruitcake, with a lighter texture. In Trinidad and Tobago, fruits are preserved in cherry brandy and dark rum to be used in the making of black cake. Black cake is traditionally associated with Christmas and weddings in Trinidad and Tobago. In Puerto Rico, rum cake is called ''Bizcocho de Ron'', and is a sponge cake, so as to absorb the rum. If fruit is added to it, it is fresh or dried. Raisins and sultana (grape), sultanas may be soaked in rum for one day or one night. Bizcochos de Ron are given as gifts during the holiday season. In the United States, rum cakes have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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