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Not the usual tiramisu, but a truly greedy version, suitable for those who love sweetness in all its forms and nuances! 3 eggs 180g of sugar […]
Are you dreaming of a delicious cappuccino shaped as a cake to brighten up the best moments of this period? Here it is! A delicious dessert […]
Perfect for a break: our madeleines with coffee and pistachios will amaze you! 4 eggs 180 grams of sugar 200 grams of flour a small teaspoon […]
Christmas morning is definitely a magical time and we all deserve a special smoothie! Our proposal is with coffee, vanilla cream and crunchy almonds: to enjoy […]
To sweeten this Christmas, can we miss coffee-chocolate combination? Absolutely not and in your opinion, which dessert best expresses the notes of coffee and chocolate? Our […]
At the bar, as in your house, Christmas is the time for joyful atmospheres and conviviality. which better opportunity to welcome the customers and invite them […]
Christmas is that time of the year when everything flows faster, the air is crisp and you can smell the scent of cookies, sweets and good […]
Caffè Vergnano supports the “Telefono Rosa” association (Pink phone) in the occasion of the International Day against women’s violence. From November 25 to December 1, all […]
Sustainability, waste and waste reduction, circular economy, green approach: these are the key words that are more and more common in the food and beverage world […]
At the bar, as in your house, Christmas is the time for joyful atmospheres and conviviality. which better opportunity to welcome the customers and invite them to stay than by creating a warm and festive atmosphere in your own restaurant?
Here are some of our tips, but remember to keep the decorations simple, focusing on originality and, above all, don’t distort your identity and remain consistent with your image. The shop window: the business card for your clients, breathing the Christmas atmosphere means walking through the festively illuminated streets surrounded by decorations and festoons, wandering around the markets looking for gift ideas, entering a restaurant, bar or shop and admiring the decorations and embellishments. For a restaurant, the glance is essential and stimulate potential customers to enter. Therefore, the window, which captures the eye and attention of those who pass by, must already be set up and decorated with the utmost care. First of all it must not be too full and chaotic. If you lack imagination, let yourself be inspired by the settings you can find on the internet. Do not forget, in any case, to display products on sale in your restaurant or to think about Christmas gift offers: for example, offer your customers free coffee cards, which they can keep for themselves or give to some friend or relative. On the windows, the glass stickers are particularly striking: the designs of snow crystals, trees and garlands will further contribute to making your restaurant shine (and, at the end of the period, they are easily removable). Before buying decorations and decorations, look at the material you have available with new eyes: stools, tables, candy displays, coffee cans can surprisingly become the protagonists of your showcase. With caps, if you are particularly skilled, you can create original garlands at no cost. Recycling, especially in a difficult Christmas like this, will be the watchword.
A special care to the venue and the service
Let's now get inside your restaurant. Choose a few objects and not too many colors to focus on to create a welcoming atmosphere, capable of reflecting your identity and customer expectations. The elements to focus on are, in addition to the windows, the entrance door, counter and tables. Surely a small Christmas candle with a delicate aromatic scent on each table will help create a warm and suggestive atmosphere. Personalize the service by accompanying, for example, each espresso with chocolates from wrapping or Christmas shapes, or by thinking of a small gadget to pay homage to the most loyal customers. Do not forget that one of the needs of the period is to warm up while shopping: do not get caught unprepared and equip the place with take away glasses and cups and trays for take away. For the little ones do not forget to set up, even if small, a tree under which you can place gift packages with the products of your bar. Again for them, an original idea is to set up, in a corner of the room but in good view, a mailbox for collecting letters. In conclusion, the elements are all there ... and may Christmas be with you!
[post_title] => Christmas atmosphere in your bar: a simple guide [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => christmas-atmosphere-in-your-bar-a-simple-guide [to_ping] => [pinged] => [post_modified] => 2020-12-02 07:31:39 [post_modified_gmt] => 2020-12-02 06:31:39 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/christmas-atmosphere-in-your-bar-a-simple-guide/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [6] => WP_Post Object ( [ID] => 69804 [post_author] => 5 [post_date] => 2020-12-01 07:00:53 [post_date_gmt] => 2020-12-01 06:00:53 [post_content] =>Christmas is that time of the year when everything flows faster, the air is crisp and you can smell the scent of cookies, sweets and good things on every corner of the street. People open their hearts to the unexpected and welcome these festive days with love, sharing them with those they love. This year things will be slightly different due to the world situation we are experiencing but we did not miss the opportunity to make our Christmas and yours even sweeter by preparing an amazing cake!
INGREDIENTS FOR 4 BASES OF 18 cm:
200 g of flour
200 g butter
4 eggs
16 g baking powder
50 g of melted white chocolate
50 g of melted milk chocolate
50 g of melted dark chocolate
30 g of corn bud
200 g of sugar
Vanilla extract
3 g of salt
INGREDIENTS FOR COFFEE FROSTING
500 g of whipping cream
500 g of mascarpone
30 g of powdered sugar
1 cup of espresso
INGREDIENTS TO GARNISH
Pecans nuts
Coffee macarons
Macarons with chocolate
METHOD
Start by melting the three chocolates separately in three different saucepans and leave it aside to cool down. Meanwhile, in a planetary mixer, whip the sugar with the butter until the mixture is fluffy.
Add the eggs and continue to mix it up. Add the flour and the corn bud, the vanilla extract and the baking powder. Finally add the salt. Divide the mixture into 3 containers and in each one pour a different type of chocolate and mix it well. Grease 4 naked cake molds of 18 cm and pour the base mixture into each of them. Since there are 4 bases, the last base will be multi-chocolate: mix the three compounds in a single mold, mixing with a toothpick to obtain a marbled effect. Preheat the oven and cook for 35-40 minutes at 180 ° C. When they are ready, remove from the oven and leave it aside to cool it down on a wire rack.
Meanwhile prepare the coffee frosting. In a planetary mixer, whip the cream and when it is well whipped, add the icing sugar and mascarpone by hand, without disassembling the dough. Only at the end add a cup of espresso slowly and without dismantling the dough. Put everything in the fridge for at least 2 hours. When everything is cold, including the bases, start filling the cake in layers with the mascarpone frosting. Proceed layer by layer and only at the end cover the external part. You can also add streaks of chocolate cream if you want, with a spatula, to garnish everything. When you're done covering the cake, garnish with crunchy pecans and coffee and chocolate macarons! Refrigerate at least three hours before serving it cold! A real pleasure!
[post_title] => Multilayer Christmas cake with three chocolates, coffee frosting and pecans: Christmas becomes greedy! [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => multilayer-christmas-cake-with-three-chocolates-coffee-frosting-and-pecans-christmas-becomes-greedy [to_ping] => [pinged] => [post_modified] => 2020-12-01 07:00:53 [post_modified_gmt] => 2020-12-01 06:00:53 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/multilayer-christmas-cake-with-three-chocolates-coffee-frosting-and-pecans-christmas-becomes-greedy/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [7] => WP_Post Object ( [ID] => 69802 [post_author] => 5 [post_date] => 2020-11-24 13:25:40 [post_date_gmt] => 2020-11-24 12:25:40 [post_content] =>Caffè Vergnano supports the “Telefono Rosa” association (Pink phone) in the occasion of the International Day against women’s violence.
From November 25 to December 1, all proceeds from the online sale of the Pink Collection in Italy will be donated to the association that offers support to women victims of violence in the occasion of November 25th, International Day for the Elimination of Violence Against Women.
Caffè Vergnano with its Women in Coffee project supports the Telefono Rosa association to combat gender-based violence. From 25 November to 1 December, all proceeds from the sale of the Pink Collection of Caffè Vergnano will be donated to the association that has been working for years to offer psychological support to women victims of violence.
"Women in Coffee is our pink dream for a sustainable future" says Carolina Vergnano, marketing and export manager of the family business and first supporter of the project "It was born in 2018 to support concrete projects aimed at supporting women who work in the coffee plantations. It is a project that has grown over the years: support for the female workforce at its origins remains its heart, but we feel the need to expand support to projects closer to us as well. This is why we are happy to be able to be alongside the Telefono Rosa and give our contribution to such a topical issue as that of gender-based violence. We know that the lockdown has worsened the condition of women who previously were not safe in the home: there is a lot to do. And we want to do our part "
“These initiatives are necessary for our Association - explains the President of Telefono Rosa Maria Gabriella Carnieri Moscatelli - to continue to help women and their children, who live in our shelters and who need assistance once they leave. All that will be collected - continues the President - will be destined for the life of the Telefono Rosa and to support these women in their return to normality " Telefono Rosa is the Association, made up of 60 volunteers, has been dealing with gender violence for more than thirty years, supporting women, minors and the elderly. It currently manages six anti-violence centers, two shelters and a semi-autonomous home offering free legal and psychological advice, assistance to minors and parenting, self-help groups, reception and support for women victims of violence and stalking.
For more info on Caffè Vergnano's Women in Coffee project: www.caffevergnano.com/womenincoffee
[post_title] => THE WOMEN IN COFFEE PINK CUP FOR THE INTERNATIONAL DAY AGAINST WOMEN’S VIOLENCE [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => the-women-in-coffee-pink-cup-for-the-international-day-against-womens-violence [to_ping] => [pinged] => [post_modified] => 2020-11-24 13:25:40 [post_modified_gmt] => 2020-11-24 12:25:40 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/the-women-in-coffee-pink-cup-for-the-international-day-against-womens-violence/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [8] => WP_Post Object ( [ID] => 69801 [post_author] => 5 [post_date] => 2020-10-30 08:21:18 [post_date_gmt] => 2020-10-30 07:21:18 [post_content] =>Sustainability, waste and waste reduction, circular economy, green approach: these are the key words that are more and more common in the food and beverage world with increasing force. The change of perspective is necessary by law (the regulations will go further in this direction) and due to the need of a market that wants to work to limit the environmental impact as much as possible, with consequent advantages also in terms of cost reduction. Here are our tips for bars and restaurants that want to give a contribution to the environment in their daily work:
- Always choose used or recycled materials for the furnishings, giving new life to objects that otherwise would have been destined to garbage, with a view to the perfect circular economy. These will also give a personal connotation to the place, immediately communicating your sustainable philosophy and differentiating it from competitors. Obviously, the choice of furnishings and related materials will depend on the type of venue you want to create and the refined atmosphere, but always remember to wink at taste and design. If you are still looking for the perfect location, do not underestimate the possibility of recovering spaces previously assigned to other uses and perhaps abandoned, which with a careful renovation, could restore a unique charm.
- Recycle! And have it done, organizing a
special area for the collection of different waste, also available to
customers. Do not forget that this space can be an excellent opportunity to
communicate your care to the subject, perhaps with a real graphic poster that
explains your commitment.
- Better in bulk! Give preference to the
administration of juices, water and soft drinks on tap: in this way you will
avoid many unnecessary packaging and you will probably be able to guarantee
your customer a cheaper price. The returnable glass bottles are a valid and
virtuous alternative.
- Abolish disposable items as much as possible: choose the durable alternative or, if not possible, opt for recycled, recyclable and compostable materials. Include the products you use for cleaning, detergents, soaps and perfumers in this good practice by purchasing loose products or special refills.
- Fight food waste: in addition to the
economic aspect and the ethical and moral one, understanding in depth what is
sold and what least allows you to avoid throwing away too much food, saving the
environment from unnecessary and harmful consumption of resources.
The FIPE (Italian Federation of Public Services)
data speak clearly about the problem: 80% of the restaurateurs interviewed determine
as significant the waste of food in the restaurant, which occurs mostly during
final consumption (people don’t finish the food they order), in food procurement
and during food preparation. The solutions to overcome this serious problem can
be different and complementary. First of all, offer the customer the
opportunity to take away any food that they haven’t consumed using the now
famous doggy bag: if you are the first to offer this new chance, by advertising
and declaring it explicitly, no one will feel embarrassed and you will have
helped to reduce food waste. To make this practice truly sustainable, you can
directly propose ecological, durable and aesthetically pleasing packaging,
perhaps customized with the logo of your restaurant.
Then evaluate if the portions are adequate or if
on the contrary they are too abundant; remember that, with creativity, study
and passion, you can then propose alternatives uses also using parts of the
less known products. In general, there is no need for a menu too complex or
extensive recipes, as the risk would be to create confusion and make the
analysis much more complex and less effective.
- Sell (or give away!) unsold food at the end
of the day at moderate prices; some apps (eg togoodtogo), allow locals to
become part of a circuit that provides customers with boxes of food close to
expiration date at a truly competitive price. Probably with a tool like this
one you will also bring in new potential customers, perfectly in
target, into the venue, who will know you for the first time through a virtuous
activity.
- Prefer short chain foods, of quality and with a known origin: you
will save the environment avoiding transport and therefore pollution and will
guarantee customers a better taste. A choice of value that has positive
repercussions also at a social and economic level, because it protects local
producers and frees buyer and customers from the logic and impositions of
intermediaries, guaranteeing the definition of a fair price.
- Offer seasonal menus, respecting sustainable
agricultural production: the products will express all their best organoleptic
properties, for the benefit of flavor and respect for nature (and, of course,
they will cost less if bought at the right time). But be careful not to get
carried away too much and to want to propose too frequent changes, because
customers may not have time to notice the renewal and, consequently, would not
be able to fully appreciate the effort. The optimal time frame is 3 months.
- Reward the virtuous behavior of customers by offering discounts to those who arrive by bicycle, or bring with them water bottles or containers to carry what they buy in the restaurant.
- Transfer your philosophy to the staff and
make them an involved part of the project, making them aware of the culture of
energy saving, separate collection and waste reduction. Adherence to a
sustainability project must take place by all staff members: every action or
communication must be consistent so that the choice is perceived as real and
authentic.
- Use sustainable energy sources, reduce
water consumption by using special flow reducers on mixers, prefer hand dryers
over paper ones, choose energy-saving appliances.
- Select suppliers who make virtuous choices
in terms of packaging, reduction of waste and choice of raw materials. Choosing
partners also on the basis of ethical / environmental criteria, possibly with
certifications that, in addition to protecting the environment, guarantee high
quality standards, will help make your offer unique and valuable.
All these good practices that require sensitivity,
preparation, commitment and a change of perspective, must be clearly shared and
explained to the customers, who will give the place a value and differentiate
it by virtue of this from the competition.
Not the usual tiramisu, but a truly greedy
version, suitable for those who love sweetness in all its forms and nuances!
3 eggs
180g of sugar
300 g of mascarpone
100 g of chestnut puree
100 g of boiled chestnuts in small pieces
300 g of ladyfingers
100 g of crumbled amaretti biscuits
200 ml of cold espresso coffee
unsweetened cocoa powder
Start by whipping the eggs with the sugar, add the mascarpone and the chestnut
puree that you have obtained by boiling the chestnuts and blending them - mix
everything and put it in the fridge to cool the temperature down - in the
meantime prepare the coffee - crumble the amaretti and when the coffee is cold,
start preparing the tiramisu by layers proceeding with a layer of chestnut
mousse, one of ladyfingers and add crumbled macaroons for each layer- make 3
layers and on the last layer, with a sac à poche decorate with chestnut
mousse - sprinkled with unsweetened
cocoa powder and leave it to rest in the fridge at least 3 hours before
serving.
