The thinnest stream possible when the coffee drips out of the machine. A precise quantity of coffee in each espresso. When she insisted on a second round of cappuccinos, she always came back saying these would be better than the first, because she was able to take more time to make them. The foam was so thick that you didn’t even get any coffee on your croissant when dipping the first several times, just foam.Īntonella let us know that it’s simply a question of time.
Dipping our hot croissants into our coffees, it was like scooping up meringue. Whereas here, the foam is rich, thick and soars above the rim of the cup like a successful soufflé. As you drop your spoon into the foam of a typical cappuccino, it tends to collapse and slowly disappear. Yet I slowly savored not one, but two cappuccinos each morning while staying at the bed and breakfast above Caffè dell’Arte in Locarno (an Italian city in all ways – it just happens to be across the border in Switzerland).Īntonella Patelli’s cappuccino encompasses everything about how she runs the café and hotel above the Fondazione Patrizio Patelli and art gallery – its authenticity, superior quality, presentation, attention to detail, passion and excellent design. I don’t like raw onions, yet I found myself in the middle of an entire festival devoted to the humble vegetable.
Strange things have been happening lately.
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