Café Calabrais with Nacatole and Chocolat de Modica IGP

The petit-déjeuner de la tradition du sud de l'Italia

In Calabre, the petit-déjeuner is a ritual. An intense and creamy espresso, accompanied by Nacatole - the typical Calabrian petits gâteaux in the form of anneau - and a carré of Chocolat de Modica PGI. A moment of pure southern tradition.

Ingredients

• 2 espresso cups
• 4-6 nacatole calabraises
• 2 carrés of Modica PGI chocolate
• Sucre red à volonté (optional)
• Bergamote zest for flavoring (optional)

Preparation

1. Prepare the espresso with the moka coffee maker or the café machine.
2. Pour the coffee into the pre-heated cups.
3. Dispose of the nacatoles on a small table next to the tax.
4. Place the carrés of Modica PGI chocolate on the side.
5. Ajouter a little zest of bergamote on the price you desire.
6. Servir et savorer slowly.

Advice

The nacatole are from small traditional Calabrian gâteaux based on flour, œufs, sauce and anis. Modica PGI chocolate is old-fashioned chocolate, without added fats, with a unique grainy texture.