Good beans make good coffee, it is that simple. But to make great coffee it takes a master to blend and roast the beans properly. Italian coffees use mainly the Arabica variety of coffee bean, known for its full flavor and low caffeine content. However depending upon the region and particular taste, the stronger and caffeine rich Robusta beans are blended with Arabica. The blends of the south tend to have more Robusta content in their blends which makes for a stronger espresso.

According to legend, human cultivation of coffee began after goats in Ethiopia were seen mounting each other after eating the leaves and fruits of the coffee tree. In reality, human consumption of coffee fruits probably began long before humans took up pastoralism. However, in Ethiopia there are still some locales where people drink a tisane made from the leaves of the coffee tree. The first written record of coffee made from roasted coffee beans comes from Arabian scholars who wrote that it was useful in prolonging their working hours. The Arab innovation in Yemen of making a brew from roasted beans, spread first among the Egyptians and Turks and later on found its way around the world. The picture above is of a flowering coffee tree.

The World of Italian Coffee. Today we continue on our journey through the history of coffee. Most of the world's coffee today comes from either South America or Indonesia, hence the nickname Java, but coffee originated in the highlands of Ethiopia and did not reach Europe for thousands of years. It was not until the 16th century that the introduction of coffee to Europe took place. Coffee arrived from the Middle East where it had achieved a near cult like following, with the first coffee houses being established in Istanbul. Once accepted by Islamic law the beverage followed the spread of Islam across Africa and Eastern Europe. It was very nearly banned, like alcohol many times. Venice, which relied heavily upon trade with the Muslim east, was first introduced to coffee in the mid 1570's. However coffee would remain a luxury item at this time and was not enjoyed for refreshment, but as a medical drink. Once coffee was transplanted to European colonies in Asia and South America the bean thrived and became accessible to the public.

The 17th century saw the opening of the first European coffeehouse in Venice, which later spawned over two hundred others along its canals. Coffee spread quickly at this point and other coffeehouses were founded in the major cities of Italy. Some of these dignified and elegant establishments are still in existence in Venice, Turin and Rome; virtual palaces to the national stimulant. To read more please visit Life In Italy.

It would be hard to think of Italy without coffee. After all it is the national breakfast and the home of coffee drinks that have taken the rest of the world by storm. Without Italy, Starbucks would not exist and without coffee, Italy would simply grind to a halt. No, coffee was not invented in Italy but coffee culture as we all know it did originate in Italy. Today, Italy is a country of coffee aficionados who will not tolerate much less visit an establishment that has bad coffee. Many of my friends in fact will skip coffee at a restaurant after dinner just to visit their favorite coffee bar. For the next few posts I am going to discuss a bit of coffee history and share my philosophy on Beans, Roasting, Brewing at Home, and will mention a few of my favorite Espresso Machines! Sharing coffee with a someone is a wonderful experience I enjoy every day - I look forward to sharing that experience with you. Have a wonderful day! - Rita

Italy's glowing reputation with wine is due not only to the fact that it produces and exports more than any other country but that it offers the greatest variety of types, ranging through nearly every color, flavor and style imaginable.

Italian producers have moved rapidly to the forefront of world enology, improving techniques to create wines of undeniable class in every region, north and south. Their wines derive not only from native vines, which represent an enormous array, but also from a complete range of international varieties.

In the past it was sometimes said that Italians kept their best wines to themselves while supplying foreign markets with tasty but anonymous vino in economy sized bottles. But markets have changed radically in recent times as consumers in many lands-most importantly in Italy itself-have insisted on better quality. The result is simply better wine! If you would like to read more about the wine please visit this website.

I make three different types of Ciambelle, which are basically ring shaped cookies or breads. This recipe using wine and anise seeds is a family favorite. It's great with a glass of white wine, or with coffee for a mid-morning snack. Don't worry about being too professional in shaping them, as you want them to look a little rustic so people know you made them yourself!

2 Cups of Sugar
2 Cups of White Wine
1 Cup of Oil (I find olive oil too strong of a flavor)
3 Tablespoons Anise Seeds
6 Teaspoons Baking Powder
8 Cups of All-Purpose Flour
1 Tsp. Granulated Sugar

On a large board or counter top, start by making a large mound using 8 cups of flour, the sugar, anise seeds, and baking powder. Make a well in the center, and begin to add the wine and the oil, mixing as you go along. Continue in this manner, adding more flour as needed until all the liquid ingredients have been used. Knead for a few minutes until smooth. The dough should resemble stiff bread dough.

Preheat the oven to 350 degrees, and begin to shape the cookies. Break off a small piece, and roll it into a 1-1/2 inch thick rope about 7-8 inches long. Join the ends to form a ring shape. The cookies should be about 3-4 inches across. Dip the tops in the sugar, and place on a baking sheet. Bake for about 40 minutes or until light golden brown. Cool well before storing. These cookies keep well in a tightly closed container, but I like to freeze half which works out well.

These flavorful raisin cookies are always on hand at my house for when guests stop by. Although they are great with a cup of coffee for a quick mid-day snack, they are also delicious for breakfast with a cup of cafe latte for dipping.


1 Cup Water
1 Cup Raisins
1 Cup Shortening
3 Eggs
1 Cup Sugar
1 1/2 Teaspoons Cinnamon
3 1/2 Cups Flour
3 Teaspoons Baking Powder

Preheat the oven to 350 degrees F. and lightly grease two baking sheets. Place the water and raisins in a small pot, and bring to a boil. Add the shortening, and remove from the heat, stirring until the shortening has melted. In a bowl, beat together the eggs and the sugar until light. Add the raisin mixture to the egg mixture, and then add the flour, salt, baking powder and cinnamon. Mix just until combined. Drop by tablespoons onto the prepared cookie sheets, leaving space between each cookie. Bake for 15 to 20 minutes, or until the cookies are set, and the bottoms lightly browned.

I was expecting guests one day and needed to whip up something sweet to offer them with coffee. I often make a crostata, either with jam or with fresh fruit because they are so easy to put together yet so delicious, but this day I decided to experiment a bit. My Mother-In-Law makes these delicious apricot sliced cookies that are a cross between a cookie and a cake. I wanted something similar but with more of a buttery shortbread type of crust. I found an old shortbread recipe I often use as a base for squares, and topped that with some of my homemade Apricot Amaretto Jam. To finish it off I added slivered almonds and was very pleased with the results, as were our guests.

To toast the almonds, place on a baking sheet in a preheated 375 degree oven for about 5 minutes or until they just begin to color. The one thing I might do differently next time is to change the size of the pan. The original shortbread crust recipe called for an 8-inch pan but as I am just getting my kitchen set up here in Umbria all I had was a 9 inch pan. I think a little thicker crust would give these cookie slices more substance. You could use any fruit jam of choice in this recipe with great results. Serves 6 to by Deborah Mele.

1/2 Cup Sliced Lightly Toasted Almonds
1 Cup All-purpose Flour
1/2 Cup Granulated Sugar
8 Tablespoons (1 Stick) Unsalted, Softened Butter
1 Cup Apricot Jam (Or Other Fruit Jam)

Preheat the oven to 375 degrees F. Lightly grease an 8-inch square pan. Place the flour, sugar, and butter and pulse just until the mixture comes together. It will be crumbly but you should be able to pinch it into a soft ball. Be careful not to over mix which will make the crust tough rather than buttery and tender. Pour the mixture into your prepared pan and press it onto the bottom in an even layer. Pour the jam on top and carefully spread it across the dough evenly, leaving a 1 inch border all around. Sprinkle the almonds on top. Bake for about 25 minutes or until the sides are lightly browned and the jam bubbly and thick. Remove from the oven and let cool. Once cool cut into squares and serve.

Note: This dessert is best eaten within a day or two of baking.