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

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.

Espresso, caffè normale, cappuccino; sometimes it seems that there are as many types of coffee in Italy as there are pastas. And just like pasta, Italian coffee is an art form with many customs and traditions. Whether it's a caffè corretto thrown back like a shot, a cappuccino and brioche for breakfast, or a granita di caffè con panna to cool off from the hot midday sun, in Italy there is a coffee drink specific for every time and mood.

caffè (espresso)—a small cup of very strong coffee, i.e., espresso
caffè Americano—American-style coffee, but stronger; weaker than espresso and served in a large cup
caffè corretto—coffee "corrected" with a shot of grappa, cognac, or other spirit
caffè doppio—double espresso
caffè freddo—iced coffee
caffè Hag—decaffeinated coffee
caffè latte—hot milk mixed with coffee and served in a glass for breakfast
caffè macchiato—espresso "stained" with a drop of steamed milk: small version of a cappuccino
caffè marocchino—espresso with a dash of hot milk and cacao powder
caffè stretto—espresso with less water; rocket fuel!
cappuccino—espresso infused with steamed milk and drunk in the morning, but never after lunch or dinner
granita di caffè con panna—frozen, iced beverage (similar to a slush, but ice shavings make it authentic) and topped with whipped cream

At Rita Monti - we want our customers, friends and followers to understand WHY we are so passionate about our coffee. We believe we roast the BEST coffee in the world. At our Salerno roasting facility we produce our coffee using age old and time tested tradition so that you can have a rich fresh and superior coffee experience in the comfort of your own home. We also understand that in these challenging economic times we need to conserve our financial resources so we have worked to educate consumers on how you can simply "have your latte at home for less!"

Did you know? Espresso was invented in 1903 by Luigi Bezzera, the owner of a manufacturing business. Mr. Bezzera longed to find a way to brew coffee much faster. Wasting some time after work one day, he added pressure to the coffee brewing process, reducing brewing time. The machine that he later introduced was termed the "Fast Coffee Machine", which is where the word "espresso" comes from...espresso means "fast" in Italian!

We hope you enjoy our blog posting and please feel free to comment, call us, or shoot us an e-mail, we love to answer questions. We can be found across the internet at Twitter and Facebook, we look forward to keeping in touch!

My Best to you,

Rita Monti

INGREDIENTS
16 chocolate graham crackers
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 large eggs
1/3 cup sugar
1/3 cup light brown sugar
2 tablespoons instant coffee
2 teaspoons vanilla extract
2/3 cups dates, pitted, chopped
1/4 cup semi-sweet chocolate chips
chocolate frosting, optional

PREPARATION
1. Preheat the oven to 300 degrees F. Lightly oil an 8-inch by 11-inch prepared baking dish.

2. Place the graham crackers in an encloseable bag and lightly crush with a rolling pin or the bottom of a saucepan until you have crumbs. Pour into a bowl then add the cocoa and salt. Mix well with a wooden spoon and set aside.

3. In a large mixing bowl, combine the eggs and sugars. Beat with an electric mixer at high speed until thickened, about 2 minutes. Stir in the instant coffee and vanilla.

4. Fold in dates, chocolate chips and the graham cracker crumb mixure. Pour batter into the prepared baking dish and spread evenly.

5. Bake brownies for 25 to 30 minutes, or until a knife or toothpick inserted in the center of the brownies comes out clean. Let cool completely in the pan. Frost if desired.

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