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Calabrese Coffee with Nacatole and Modica Chocolate
Traditional Southern Breakfast
In Calabria, breakfast is a ritual. An intense and creamy espresso, accompanied by Nacatole—typical Calabrian donut-shaped sweets—and a square of Modica PGI Chocolate. A moment of pure Southern tradition to be savored slowly.
Ingredients
2 cups of espresso coffee
4-6 Calabrian Nacatole
2 squares of Modica PGI Chocolate
Cane sugar to taste (optional)
Bergamot zest for flavoring (optional)
Preparation
Prepare espresso with a moka pot or coffee machine, using an intense and aromatic blend.
Pour the coffee into preheated cups.
Arrange the Nacatole on a small plate next to the cup.
Arrange the Modica PGI Chocolate squares next to each other.
For an extra Calabrian touch, add a small bergamot zest to the cup.
Serve and savor slowly, as tradition dictates.
Tips
Nacatole are traditional Calabrian sweets made with flour, eggs, sugar, and anise, typical of the holidays. Modica PGI Chocolate is an ancient, cold-processed chocolate with no added fat and a unique grainy texture. When paired with coffee, it creates an authentic and unforgettable combination.
