Calabrian Coffee with Nacatole and Modica Chocolate

The Breakfast of Southern Italian Tradition

In Calabria, breakfast is a ritual. An intense and creamy espresso, accompanied by Nacatole — the traditional Calabrian ring-shaped pastries — and a square of Modica IGP Chocolate. A moment of pure Southern tradition to be savored slowly.

Ingredients

• 2 espresso cups
• 4-6 Calabrian Nacatole pastries
• 2 squares of Modica IGP Chocolate
• Brown sugar to taste (optional)
• Bergamot zest to flavor (optional)

Method

1. Prepare the espresso with a moka pot or espresso machine, using an intense and aromatic blend.
2. Pour the coffee into pre-warmed cups.
3. Arrange the Nacatole on a small plate next to the cup.
4. Place the Modica IGP Chocolate squares alongside.
5. For an extra Calabrian touch, add a small bergamot zest on the cup rim.
6. Serve and savor slowly, as tradition dictates.

Tips

Nacatole are traditional Calabrian pastries made with flour, eggs, sugar and anise, typical of festive occasions. Modica IGP Chocolate is an ancient cold-processed chocolate, with no added fats, with a unique granular texture. Together with coffee they create an authentic and unforgettable pairing.