Blog
“The Family Rural Library”, a library for the inhabitants of Marcala, in Honduras, came to life in a concrete way. Started in 2020, the project supported […]
Serves 4 400 grams of flour 4 eggs 2 teaspoons of ground coffee 4 slices of thinly cut pancetta 8-10 sage leaves 2 tablespoons extra virgin […]
I grew up in Australia with a Japanese mother and Australian father and we lived for eight years in Beijing, China – so I didn’t really […]
Ingredients 1 teaspoon sugar 3 ice cubes 60 ml of Vergnano mocha coffee 35 ml amaretto liqueur To garnish 2 tablespoons sugar 1 teaspoon coffee powder […]
Ingredients For the hummus 500 g cooked chickpeas and their water 1 lemon, squeezed 1 tablespoon oil 2 tablespoons cold water 1 1/2 tablespoons tahini For […]
Ingredients For the flan 4 whole eggs 3 yolks 250 ml sweetened condensed milk 200 ml milk 1/2 teaspoon vanilla powder 1 cup of Vergnano espresso […]
Ingredients For the mayonnaise 2 egg whites 1 yolk 300 ml rice oil or mild seed oil (quantity may vary depending on the size of the […]
Ingredients Picanha 1.5 kg 1 drizzle of oil 4 tablespoons sweet paprika 1 tablespoon garlic powder 1 tablespoon Vergnano coffee powder 1 tablespoon brown sugar Salt […]
Ingredients 3 egg yolks 5 tablespoons sugar zest of an organic lemon 1 tablespoon Vergnano espresso coffee 1 tablespoon Marsala wine or other preferred liqueur Procedure […]
A space for sharing ideas and projects; of dreams that, with the support of Caffè Vergnano and the local communities, will soon turn into positive and inspiring realities for everyone.
Women in Coffee is Caffè Vergnano's social sustainability project - in 2018 in collaboration with the International Women in Coffee Alliance, to support small businesses of women coffee farmers.
From this starting point, the concept that guides Women in Coffee has expanded to become a container that welcomes and contains projects of social sustainability for women, on a global scale.
Serves 4
400 grams of flour
4 eggs
2 teaspoons of ground coffee
4 slices of thinly cut pancetta
8-10 sage leaves
2 tablespoons extra virgin olive oil
125 ml dry white wine
12-16 boiled or roasted chestnuts, shelled
salt and pepper to taste
To make the pasta, tip the flour onto a wooden board and create a wide “well” in the middle of it. Crack the eggs into this well, add the ground coffee, and begin beating the eggs with a fork until creamy, then slowly incorporating the flour around it until the mixture becomes too sticky to continue beating. Now with hands, continue gathering flour into the dough bit by bit until you have a dough that is no longer stick to the touch. You can also do this in a bowl rather than a board, or mix in a food processor rather than by hand. Set aside, covered, for 30 minutes. The dough needs to rest and this time will give the flour time to hydrate properly.
Roll out the dough on a pasta machine to the second-last setting, dusting with flour along the way to avoid sticking. With a frilled pastry cutter, cut the dough across the short width into 3cm thick pappardelle-like short strips.
When ready to cook, heat a pot of well-salted water to boil.
In a wide pan, cook the pancetta and sage in the olive oil over medium heat until the pancetta is crisp and the sage is fragrant and wilted. Pour over the white wine and let simmer for 2 minutes, then add the chestnuts, crumbled into small pieces. Taste for salt – you may not need it – and add some black pepper. Set aside until the pasta is ready.
[post_title] => Coffee pasta with pancetta, sage and chestnuts [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => coffee-pasta-with-pancetta-sage-and-chestnuts [to_ping] => [pinged] => [post_modified] => 2021-12-16 06:30:29 [post_modified_gmt] => 2021-12-16 05:30:29 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/coffee-pasta-with-pancetta-sage-and-chestnuts/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [2] => WP_Post Object ( [ID] => 69836 [post_author] => 5 [post_date] => 2021-12-15 06:25:38 [post_date_gmt] => 2021-12-15 05:25:38 [post_content] =>I grew up in Australia with a Japanese mother and Australian father and we lived for eight years in Beijing, China – so I didn't really have the typical, “traditional” Christmas. Most often we were traveling for the holidays, escaping the bitter cold of northern China for the warm waters of Thailand, Indonesia or Malaysia. My memories of Christmas meals are of things like juicy sweet mangoes, cold, boiled prawns served on ice, pavlovas and barbecues, or satays sticks with peanut sauce, rice and incredible fruit buffets.
Christmas for us wasn't a religious holiday, but simply a special time to be together with my parents and siblings. No matter where we were – in a tropical resort on a beach, in a hotel room, at home in snowy Beijing or an Australian summer – the magic of Christmas was always felt. That feeling of excitement and surprise of discovering what presents Santa would bring, the joy of being together, and it is still what I try to pass on to my young children now, every year.
My best childhood memories of Christmas are all about the Christmas tree and waking up in the morning to discover presents under it. Once we decorated a pot plant in a hotel room with tinsel to be our Christmas tree. There always had to be a tree so that Santa could find us and put presents under it. My mother would make a special breakfast and still in our pyjamas, we would open the presents under the tree, taking turns, one by one. Even now, as adults, if we are spending Christmas at my parents' home, the tradition is the same – coffee and breakfast while we open presents together in our pyjamas, first thing in the morning before we cook and enjoy a nice lunch together. It is my favourite Christmas ritual, and one I like to recreate exactly with my own children.
[post_title] => Christmas with Emiko Davies's Family [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => christmas-with-emiko-daviess-family [to_ping] => [pinged] => [post_modified] => 2021-12-15 06:25:38 [post_modified_gmt] => 2021-12-15 05:25:38 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/christmas-with-emiko-daviess-family/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 69846 [post_author] => 5 [post_date] => 2021-12-13 06:14:02 [post_date_gmt] => 2021-12-13 05:14:02 [post_content] =>Ingredients
1 teaspoon sugar
3 ice cubes
60 ml of Vergnano mocha coffee
35 ml amaretto liqueur
To garnish
2 tablespoons sugar
1 teaspoon coffee powder
Procedure
Slightly moisten the rim of a glass with water and dip it into the sugar and coffee powder mixture. Fill with ice cubes to taste. In a shaker, combine the coffee, sugar, ice cubes and Amaretto liqueur. Shake for a few minutes or until frothy and light-coloured. Pour gently into the glass and serve.
Recipe of @allegrapomilio
[post_title] => Christmas coffee and amaretto cocktail [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => christmas-coffee-and-amaretto-cocktail [to_ping] => [pinged] => [post_modified] => 2021-12-13 06:14:02 [post_modified_gmt] => 2021-12-13 05:14:02 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/christmas-coffee-and-amaretto-cocktail/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 69845 [post_author] => 5 [post_date] => 2021-12-11 06:13:00 [post_date_gmt] => 2021-12-11 05:13:00 [post_content] =>Ingredients
For the hummus
500 g cooked chickpeas and their water
1 lemon, squeezed
1 tablespoon oil
2 tablespoons cold water
1 1/2 tablespoons tahini
For the carrots
6 carrots
1 tablespoon soy sauce
1/2 lemon, squeezed
1/2 teaspoon cumin
1/2 teaspoon coriander seed powder
2 teaspoons honey
2 tablespoons espresso coffee and 1 teaspoon of Vergnano coffee powder
abundant oil
salt
pepper
To garnish
toasted pine nuts
parsley
Procedure
Prepare the marinade for the carrots by combining all the ingredients in a low-sided tray large enough to hold the carrots. Prepare the carrots by cutting them in half lengthwise and scoring them crosswise with a knife. Stir the marinade with a whisk, making sure that all the ingredients are well combined and place the carrots inside the container scored side down, making sure that they are just about covered with the marinade. Leave to rest for at least two hours, or even better a whole night in the fridge. In the meantime, prepare the hummus by combining the chickpeas with the lemon, salt, pepper, spices and tahini in a hand blender beaker. Blend at low speed, adding the chickpea water a little at a time, until a creamy yet thick consistency is achieved. Continue blending, adding the cold water and oil in a trickle, until a smooth, creamy consistency is achieved. Store in the fridge.
In a hot pan, add a drizzle of oil and fry the carrots (drained and scored side down) over a medium-high heat until slightly caramelised. Turn the carrots and continue cooking for a few minutes. About half of the filtered marinade liquid can now be added, continuing to cook and stirring the carrots so that they are caramelised on both sides and the marinade reduces almost to a syrup. On an oval plate, serve the hummus and top it with the carrots, parsley, pine nuts and marinade reduction.
Recipe of @allegrapomilio
[post_title] => Chickpea hummus with coffee-marinated carrots [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => chickpea-hummus-with-coffee-marinated-carrots [to_ping] => [pinged] => [post_modified] => 2021-12-11 06:13:00 [post_modified_gmt] => 2021-12-11 05:13:00 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/chickpea-hummus-with-coffee-marinated-carrots/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [5] => WP_Post Object ( [ID] => 69844 [post_author] => 5 [post_date] => 2021-12-10 06:11:18 [post_date_gmt] => 2021-12-10 05:11:18 [post_content] =>Ingredients
For the flan
4 whole eggs
3 yolks
250 ml sweetened condensed milk
200 ml milk
1/2 teaspoon vanilla powder
1 cup of Vergnano espresso coffee (about 30-40 ml)
For the caramel
200 g sugar
Procedure
Place all the ingredients for the flan in a high-sided container and blend with a hand blender until combined. Meanwhile, place the sugar in a small saucepan and melt at a low temperature until you obtain an amber-coloured caramel. Pour the hot caramel into a buttered baking tin (I used a classic Charlotte or Victoria sponge cake pan). Pour the flan mixture evenly over the caramel. Cover with foil, place in another pan with boiling water and bake in a bain-marie in a pre-heated oven at 170 degrees for about 30 minutes or until firm but soft to the touch.
[post_title] => Coffee-flavoured tres leches flan [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => coffee-flavoured-tres-leches-flan [to_ping] => [pinged] => [post_modified] => 2021-12-10 06:11:18 [post_modified_gmt] => 2021-12-10 05:11:18 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/coffee-flavoured-tres-leches-flan/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [6] => WP_Post Object ( [ID] => 69843 [post_author] => 5 [post_date] => 2021-12-08 06:09:34 [post_date_gmt] => 2021-12-08 05:09:34 [post_content] =>Ingredients
For the mayonnaise
2 egg whites
1 yolk
300 ml rice oil or mild seed oil (quantity may vary depending on the size of the eggs)
1 tablespoon white wine vinegar
1/2 lemon, squeezed
1 teaspoon of tahini or pure hazelnut paste
salt,
pepper
For the artichokes
6 fresh artichokes
100 ml cold sparkling water
100/ 120 g “00” flour
sunflower seed oil
half a teaspoon of Vergnano coffee powder
salt
pepper
Procedure
Combine the egg whites and yolks in a hand blender. Add salt, pepper, lemon, vinegar, tahini (or hazelnut) and a tablespoon of oil. Blend for a few moments and drizzle in the oil until the mayonnaise reaches a thick consistency. Place in the fridge and, when ready to serve, sprinkle with the ground coffee. Clean the artichokes, making sure you get to the most tender part. Using a knife, clean the stem removing the outer part. Cut the artichoke in half and remove any fuzz. Leave to soak in water and lemon to prevent blackening.
Meanwhile, bring the frying oil to temperature. Place the flour and salt in a bowl and whisk, adding water as you go, until the desired consistency is achieved (it should be similar to pancake/crepe batter). Remove the artichokes from the water and dip them in the batter; fry for a few minutes or until lightly browned and drain on absorbent paper. Serve the artichokes with mayonnaise and coffee powder.
Recipe of @allegrapomilio
[post_title] => Fried artichokes and mayonnaise with coffee powder [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => fried-artichokes-and-mayonnaise-with-coffee-powder [to_ping] => [pinged] => [post_modified] => 2021-12-08 06:09:34 [post_modified_gmt] => 2021-12-08 05:09:34 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/fried-artichokes-and-mayonnaise-with-coffee-powder/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [7] => WP_Post Object ( [ID] => 69842 [post_author] => 5 [post_date] => 2021-12-06 08:07:26 [post_date_gmt] => 2021-12-06 07:07:26 [post_content] =>Ingredients
Picanha
1.5 kg
1 drizzle of oil
4 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon Vergnano coffee powder
1 tablespoon brown sugar
Salt
Pepper
Procedure
Score the piece of meat on the fat side creating a diamond pattern. Allow to rest at room temperature for 20 minutes. Meanwhile, prepare the rub by combining all the ingredients, except for the salt, in a bowl. Drizzle the oil and sprinkle the rub on the meat, massaging for at least 4-5 minutes and making sure that the entire piece is covered with the spices. Preheat the oven to 170 degrees. In a lightly greased pan, place the meat fat side down and cook for about 15 minutes. Then turn the meat (fat side up) and continue cooking for another 15 minutes or so. Turn the meat again (fat side down) and sprinkle with plenty of coarse salt, continuing to cook for a further 15 minutes. Turn one last time and increase the temperature to 200/225 degrees, until the internal temperature of the meat reaches about 59/60 degrees and the fat becomes crispy. Remove from the oven and leave to rest for at least ten minutes before slicing. Serve with the cooking juice.
Recipe of @allegrapomilio
[post_title] => Roast picanha with coffee rub [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => roast-picanha-with-coffee-rub [to_ping] => [pinged] => [post_modified] => 2021-12-06 08:07:26 [post_modified_gmt] => 2021-12-06 07:07:26 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/roast-picanha-with-coffee-rub/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [8] => WP_Post Object ( [ID] => 69841 [post_author] => 5 [post_date] => 2021-12-01 10:07:01 [post_date_gmt] => 2021-12-01 09:07:01 [post_content] =>Ingredients
3 egg yolks
5 tablespoons sugar
zest of an organic lemon
1 tablespoon Vergnano espresso coffee
1 tablespoon Marsala wine or other preferred liqueur
Procedure
In a bowl, mix all the ingredients, except for the Marsala, until creamy and smooth. Place on a saucepan of boiling water and continue cooking in a bain-marie for another 5 minutes or until the zabaglione becomes light-coloured and very frothy. Add the Marsala wine and stir for a few more seconds until well combined with the rest. Perfect served with slices of traditional panettone.
Recipe from @allegrapomilio
[post_title] => Coffee zabaglione [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => coffee-zabaglione [to_ping] => [pinged] => [post_modified] => 2021-12-01 10:07:01 [post_modified_gmt] => 2021-12-01 09:07:01 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/coffee-zabaglione/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 9 [current_post] => -1 [before_loop] => [in_the_loop] => [post] => WP_Post Object ( [ID] => 69850 [post_author] => 5 [post_date] => 2021-12-16 10:44:34 [post_date_gmt] => 2021-12-16 09:44:34 [post_content] =>“The Family Rural Library”, a library for the inhabitants of Marcala, in Honduras, came to life in a concrete way. Started in 2020, the project supported by Women in Coffee is taking shape and today we are able to share the first photos of the place.
A place that allows women to meet and express their full potential, children to study, learn and have fun and where families can all meet and the members of the International Women's Coffee Alliance come together.
A space for sharing ideas and projects; of dreams that, with the support of Caffè Vergnano and the local communities, will soon turn into positive and inspiring realities for everyone.
Women in Coffee is Caffè Vergnano's social sustainability project - in 2018 in collaboration with the International Women in Coffee Alliance, to support small businesses of women coffee farmers.
From this starting point, the concept that guides Women in Coffee has expanded to become a container that welcomes and contains projects of social sustainability for women, on a global scale.
