Calabrian Style Coffee with Typical Nacatole

In Calabria, breakfast is a ritual. The Mauro Coffee, a historic Calabrian roasting company since 1945, is the undisputed star of the morning. Paired with the Nacatole, the typical Calabrian fried and anise-flavored treats, becomes an authentic, fragrant and tradition-rich breakfast. Nacatole are especially popular during the holidays, but they are perfect year-round to start the day with sweetness.

Ingredients

• Mauro Classico or Original coffee (for mocha or espresso machine)
• Typical Calabrian nacatole q.b.
• Sugar to taste. (optional)
• Whole milk to taste. (for those who prefer cappuccino)

How to make Calabrian-style coffee

1. Prepare coffee with a mocha or espresso machine using Mauro Coffee.
2. Pour into an espresso cup and add sugar to taste.
3. Arrange the nacatole on a small plate next to the cup.
4. Soaking the nacatole in coffee to soften them slightly: this is the traditional Calabrian way to enjoy them.
5. Alternate bites of nacatola with sips of coffee for an authentic experience.

Tips

Mauro Coffee is a balanced blend with notes of chocolate and dried fruit that pairs perfectly with the anise scent of nacatole. For a more substantial breakfast, accompany with a slice of homemade Calabrian bread and homemade jam.