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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
Prepare coffee with a mocha or espresso machine using Mauro Coffee.
Pour into an espresso cup and add sugar to taste.
Arrange the nacatole on a small plate next to the cup.
Soaking the nacatole in coffee to soften them slightly: this is the traditional Calabrian way to enjoy them.
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.
