Café Calabrés with Nacatole y Chocolate de Modica IGP

The tasting of the tradition of southern Italy

In Calabria, the tasting is a ritual. An intense and creamy espresso, accompanied by Nacatole - the typical Calabrian sweets in the form of rosquilla - and a dollop of Chocolate de Modica PGI. A moment of pure southern tradition.

Ingredients

• 2 cups of espresso coffee
• 4-6 Calabrian nacatole
• 2 trozos of Modica PGI chocolate
• Azúcar moreno to taste (optional)
• Bergamota shell for aroma (optional)

Preparation

1. Prepare the espresso with the moka maker or coffee machine.
2. Verter el café en preheated cups.
3. Place the cans on a plate next to the cup.
4. Colour the trozos de Modica PGI chocolate to the side.
5. Optionally add a small bag of bergamot above the cup.
6. Serve and savor slowly.

Advice

The nacatoles are traditional Calabrian sweets made with harina, huevos, blue and anís. Modica PGI chocolate is an ancient chocolate made in the fridge, without added fats, with a unique grainy texture.