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                    [post_date] => 2021-10-06 04:17:19
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                    [post_content] => 
Are you one of those who don't wake up without a cup of
coffee? Do you think the mocha is capable of giving you the right energy boost
to face the day? Know that it would be a psychological question because
according to a scientific study conducted by Steven Miller, neuropsychologist
and expert in chrono-pharmacology, the discipline that analyzes the interaction
between different biological rhythms of the human body and drugs, the right
time to drink coffee and enjoying its beneficial effects on our body is a few
hours after waking up.



Give up coffee as soon as you wake up? Never!



This does not mean that you have to give up your beloved cup
after waking up! It is a ritual that gives pleasure, to the palate and to the
mind. But, according to science, its beneficial effect would disappear after a
short time. To make it last longer, coffee should be drunk from 9.30 to 11.30
when the level of cortisol, a fundamental substance for our hormonal cycle that
helps us wake up and "turn off" in the evening, is lowered and is
replaced, in fact, with caffeine.



After a certain hour, decaffeinated coffee is better ...



For this same reason, after a certain time it is not recommended to drink coffee, unless decaffeinated is chosen. Learn more about the correlation between coffee and insomnia.

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                    [post_title] => THE RIGHT TO DISPLAY THE CAFFÈ VERGNANO LOGO
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                    [post_title] => THE RIGHT TO DISPLAY THE CAFFÈ VERGNANO LOGO
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                    [post_content] => Originating in Turkey, today it’s widely popular throughout the Middle East, most of Northern Africa and Eastern Europe. Here are the rules to make a perfect Turkish coffee. 

How to make it
According to the traditional Turkish recipe you need just a few simple ingredients:

           
           

 	
            
            
Extra fine grind size coffee, similar to powdered sugar
 	
            
            
Water
 	
            
            
A cezve or ibrik, the typical Turkish coffee pot
 	
            
            
Sugar or spices, according to taste.

           
           
The most important rule is to never let the water boil, so as to prevent it from burning and losing its sensory qualities. First, fill the cezve, the traditional Turkish coffee pot, with water. This is a pot in copper or brass with a long handle. Allow about 50ml of water per person. When the water is about to boil, remove the cezve from the stove and add the finely ground coffee (one teaspoon per person), sugar and your favourite spices – the use of cardamom is highly popular. Stir the blend carefully to enable the powder to dissolve and obtain a beverage with rich flavours and aromas.

After mixing all the ingredients, place the cezve back on the stove, making sure the flame isn’t too high. As the temperature rises, a thick layer of foam will start to rise to the surface. When the foam increases in volume, it means that the beverage is about to start boiling. At this stage, you can do two things: either serve the infusion, pouring it into coffee cups or remove the cezve from the stove, let it cool down for a moment and then put it back on the stove, twice, to obtain an even more intense coffee. Before you can enjoy your coffee break, the infusion needs to rest for a few minutes, to let the floating powder settle on the bottom of the cup and savour to the fullest the flavour of this Turkish delicacy.
A beverage inscribed in the Cultural Heritage of Humanity
According to tradition, Turkish coffee is served in small coffee cups without handles. In Turkey, Greece and great part of the Arabic world it is believed that the powder settling on the bottom of the cups can be used for fortune telling. The ritual of coffee reading can tell what the future holds for us. Future events in several aspects of life are predicted based on the reading and interpretation of the patterns made by the powder.

This beverage has been inscribed on the Representative List of UNESCO’s Intangible Cultural Heritage of Humanity and has a museum dedicated to it in Istanbul. There you can discover all the secrets to making a perfect cup of Turkish coffee, retrace the main stages of its history and try your hand at preparing it, under the supervision of the staff of the Turkish and Islamic Arts Museum.
                    [post_title] => The rules for a perfect Turkish Coffee
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                    [post_content] => The definition of the Third Wave of Coffee has begun to spread also across Italy. The term was first used by a Norwegian coffee roaster, Trish Rothgeb, in a newsletter of The Flamekeeper association, in 2002. In reality, however, it refers to a movement originating in the United States in the Nineties that then spread across northern Europe and the Anglo-Saxon countries.
The first two waves
According to Rothgeb’s analysis, the Americans’ relationship with coffee has experienced three waves. During the first, coffee was consumed as a simple energy drink: thanks to its caffeine content, it was used to wake up in the morning and have an extra dose of energy during the working day, without paying much attention to its quality. Afterwards, the "social" aspect of coffee began to prevail. Cafés started to present coffee as an opportunity to socialise, share and relax.
The Third Wave
A movement promoting coffee as a high-quality artisanal product to be tasted slowly began in the United States in the Nineties. Small coffee shops that proudly sold masterfully roasted special blends to their customers began to spring up. The same period saw the development of a movement of careful consumers eager to learn, while enjoying a beverage they wanted to know everything about: from its country of origin to production processes.
Coffee narrates its own story
As it has always been for wine, beer and chocolate, today even coffee can narrate its story to those who approach it willing to know more. In addition to the blends, there are single origin coffees, which preserve all the fragrances of the soil in which they are cultivated, and when they are well-roasted, they offer to the palate a bouquet that is as complex as good wine.
[shortcode-banner-didattica-en]
The Third Wave in Italy
The Third Wave has just landed in Italy finding a highly fertile ground in a country that has always loved good coffee. There are new courses to introduce baristas and coffee enthusiasts to roasting, preparation and tasting techniques. Small coffee shops have entered gourmet handbooks and the experts who work there know how to suggest and tell about gourmand blends or unusual pairings that enhance flavours and aromas. In short, coffee has become an all-around experience, an exclusive treat that everyone can enjoy and appreciate. And how do you like your coffee break? Do you like to experiment with the products of small coffee shops? Tell us if you are already surfing the Third Wave of Coffee.
                    [post_title] => The Third Wave of Coffee opens a new approach to coffee tasting, dedicated to quality, craftsmanship and sophistication
                    [post_excerpt] => The definition of the Third Wave of Coffee has begun to spread also across Italy. The term was first used by a Norwegian coffee roaster, Trish Rothgeb, in a newsletter of The Flamekeeper association, in 2002.
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                    [post_date] => 2016-05-12 13:07:16
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                    [post_content] => 
The fun and relatively modern story, of a pub and winter’s classic.

           
           


            
            


             
             

              
              

To be prepared, even at home, with the original recipe.The word “Irish coffee” makes people think of big glasses of very warm coffee with powerful alcoholic powers, sweetened by a touch of whipped cream. Irish coffee could be thought to be very old, such as beer and other Irish tradition, but instead it is a very modern invention and quite random as well.


             
             

             
             

              
              Foynes is a small eastern Irish city, quite unknown, which hosted for years the most used airport to reach the United States. In the ’40’s the connection was a typical place for immigrants to pass by, as well as for Hollywood actors, singers, and other VIP’s, who had to wait for the flight change, which at the time could take up to a day.
             
             

             
             


             
             

              
              Joe Sheridan was a young chef, working for the airport restaurant’s bar, and a night back in 1943 saw a huge crowd of passengers come tired, cold, and stressed out, after a cancelled departure for New York City, due to bad weather. In order to prepare something strong, warm, and excited, he poured some coffee, whiskey, sugar and whipped cream in a cup. The improvised recipe had great success, and one of the American passengers raised his eyes from to cup to ask the chef “is this Brazilian coffee?” Joe Sheridan’s ironic, yet genius response was “no sir, it’s Irish Coffee!”
             
             

             
             


             
             

              
              After some weeks the young entrepreneur knocked at the door of his boss, Brendan O’Regan, to propose Irish coffee in the menu. “Genius” he responded, and since then Irish coffee became the most consumed product at the airport.
             
             

             
             


             
             

              
              The story of Irish coffee would have ended there, but a correspondent from “The San Francisco Chronicle”, Stanton Delaplane, passed by the Foynes airport and tasted the coffee. He liked it so much that he brought the recipe back to the best barista in the city, Jack Koeppler, who started to serve it in his bar called Buena Vista, proclaiming the success.
             
             

             
             


             
             

              
              A few years passed by, and the across-ocean connections evolved to the faster and more modern airplanes,  and the Foynes airport stopped being such a busy place. Joe Sheridan moved to the new airport until 1952, when the Buena Vista in San Francisco offered him a prestigious job and a piece of history of the world’s most famous drinks.
             
             

             
             


             
             

              
              Today Irish coffee is celebrated at the Foynes Flying Boat & Maritime Museum, with its original recipe:
             
             

             
             

 	
              
              
Place a spoon in a glass cup and pour boiling water in it. After five seconds pour it out, you only need it to warm up the glass
 	
              
              
Now add a spoon of cane sugar and a dose of whiskey (quantity up to you)
 	
              
              
Add american style coffee (drip coffee) up to a centimeter from the top and stir
 	
              
              
Pour the whipped cream on top slowly without stirring - the best part is to drink the whisky and coffee through the whipped cream
 	
              
              
Serve very warm

             
             

            
            

           
           
                    [post_title] => The true story of Irish Coffee
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                    [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
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                    [post_name] => the-women-in-coffee-pink-cup-for-the-international-day-against-womens-violence
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                    [post_modified] => 2020-11-24 13:25:40
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            [7] => WP_Post Object
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                    [ID] => 69793
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                    [post_date] => 2020-09-18 06:55:23
                    [post_date_gmt] => 2020-09-18 04:55:23
                    [post_content] => 
For years I have celebrated the end of summer with my beloved tiramisu. And
with this recipe I am happy to inaugurate a small space for dialogue in which I
will try to tell you about the joys and sorrows of a life divided between
coffee and family.



Ingredients:



Ground coffee (only the one made with the heart)



24 Ladyfingers



250 gr Mascarpone



2 yolks



3 tablespoons of brown sugar



Bitter cocoa 



I prepare a coffee with the moka pot for 6/8
people, preferring an intense and full-bodied blend. While the coffee is
cooling, I whip the two egg yolks with the brown sugar with a fork for a few
minutes until the cream is frothy and lighter.



I add the mascarpone in spoons and to mix it I use
a simple fork, in order not to dismantle the cream.



I choose an oval or rectangular plate in which to
assemble my tiramisu.



I pour the warm coffee in a deep plate. I dip the
ladyfingers one by one in the coffee only on one side and place them on the
plate with the soaked side down. Once the row of 8 ladyfingers is completed, I
cover with a layer of cream and sprinkle with bitter cocoa. Repeat until the
three layers have been completed for a total of three layers of 8 ladyfingers
each. It is important to abound with the cream on the last layer.



I add a raspberry or a strawberry in the center
for a touch of color. And I try not to eat it all.



Enjoy.



Carolina Vergnano

                    [post_title] => Tiramisu at the end of summer
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                    [post_modified] => 2020-09-18 06:55:23
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                    [post_date] => 2020-12-07 06:23:21
                    [post_date_gmt] => 2020-12-07 05:23:21
                    [post_content] => 
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.

                    [post_title] => Tiramisu with chestnuts and amaretti
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                    [post_date] => 2017-05-11 08:04:37
                    [post_date_gmt] => 2017-05-11 06:04:37
                    [post_content] => People have hectic days, working in a fast-paced environment and the hourglass at lunch break has just a few grains of sand left – this is why more and more people have a quick lunch at the first café they find.
There’s a trick and you can almost see it... between two slices of bread
Fortunately, the days of second-rate fast food are over, when your dream of a quick, tasty and healthy meal sadly vanished after a few bites of a tasteless and barely cooked cheese toastie standing at the counter of the café below your office. Today finally, even fast food eaters can satisfy their taste buds. Coffee shops are not only delicatessens, offering hot dishes just out of the oven, they also offer a wide selection of tasty stuffed sandwiches, tramezzini, baguettes, focaccia and piadinas. The secret lies in the ingredients, first of all in genuine flours of the finest quality just like in the past: wholemeal loaves of spelt, barley, rye or oats, ready to be stuffed, or gluten free bakery products made from chickpea, kamut, corn or rice flour.
The filling is the cherry on the cake: unusual combinations of ingredients and refined tastes. And cold cuts? The traditional list of cured and roast meats, salamis, prosciutto crudo and prosciutto cotto, and smoked speck is now enriched with other specialities such as boar and dear or aromatic seasoned pâté. Seafood also plays an important role: smoked steaks, crudo seafood and delicious shellfish fill tramezzini sandwiches and canapés served at the buffets of coffee shops and bars.
Special tasty treats with mousse and sauces
To be masterfully combined, different ingredients need a mix that brings out their taste and enhances the recipe. The secret lies in choosing the right sauce or spreadable cream. There is one for all tastes: a pinch of exoticism in the fragrance of yoghurt with hints of oriental spices and powders, vegetable Tahini cream and mousse, delicious sesame cream, enriched with oilseeds or regional varieties of pesto. And, of course, sauces not only featuring the traditional Grana but also fresh and aged blue cheese and goat and sheep’s milk cheeses.
Vegans for Passion
For health enthusiasts and purists of organic sandwiches, <url=http://www.veganhome.it/ricette/salse-panini-tartine/>vegan recipes and the freshest local products are a good alternative to a hot bowl of farmer’s soup or a mixed salad. This is the rich offer of the latest healthy gastronomy:

           
           

 	
            
            
vegetable cold cuts
 	
            
            
vegetable pâté to spread on bruschettas and canapés
 	
            
            
delicious creams of vegetables and legumes, also enriched with tofu and seasoned with aromatic herbs.

           
           
All ingredients come from certified organic farming and are the fruit of the processing of the freshest seasonal produce.
                    [post_title] => Tramezzini, Sandwiches and Focaccia: Tasty Ideas for your Coffee Shop
                    [post_excerpt] => People have hectic days, working in a fast-paced environment and the hourglass at lunch break has just a few grains of sand left – this is why more and more people have a quick lunch at the first café they find.
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                    [post_name] => tramezzini-focacce-panini-suggerimenti-sfiziosi-bar
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                    [post_modified] => 2017-05-11 08:04:37
                    [post_modified_gmt] => 2017-05-11 06:04:37
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                    [ID] => 43214
                    [post_author] => 18
                    [post_date] => 2017-09-22 15:52:31
                    [post_date_gmt] => 2017-09-22 13:52:31
                    [post_content] => [vc_row][vc_column][vc_column_text el_class="autoreTutorial"]
by Fico e Uva
[/vc_column_text][/vc_column][/vc_row][vc_row css=".vc_custom_1505987167284{margin-top: 20px !important;}"][vc_column width="1/2"][vc_single_image image="42608" img_size="full"][/vc_column][vc_column width="1/2"][vc_column_text]
MATERIALS NEEDED:
 

           
           

 	
            
            
Empty black and white Caffè Vergnano tins (stripes and polkadots)
 	
            
            
28 white or colored stones
 	
            
            
Fine grain sandpaper for metals
 	
            
            
Colored Washi tape
 	
            
            
Indelible black felt-tip pen (medium)
 	
            
            
Flatting for finish

           
           
[/vc_column_text][/vc_column][/vc_row][vc_row css=".vc_custom_1505987731452{margin-top: 15px !important;}" el_class="stepTutorial"][vc_column width="1/4"][vc_custom_heading text="1" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="42611" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]When the tins are empty, use the special sandpaper to smooth the sharp edge, and decorate the rim with your choice of washi tape to protect it even better.[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="2" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="42613" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]Choose the stones for your dominos and line them up to facilitate numbering them.
Divide the stones in two with a freehand line and paint pairs of numbers from 0 to 6: it's a good idea to make a diagram on a piece of paper first, so you won't make any mistakes.
Use a felt-tip pen to make the dots on all 28 tiles and let them dry.
[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="3" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="42615" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]To protect your dominos, apply a coat of shellac or water-based clear varnish with a flat brush, and let them dry for the necessary time before playing.[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="4" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="42617" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]Use the tins to store and carry the dominos with you wherever you like to play with your children.
Have fun![/vc_column_text][/vc_column][/vc_row]
                    [post_title] => TRAVEL DOMINOS
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                    [post_name] => travel-dominos
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                    [post_modified] => 2017-10-24 14:52:07
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            [11] => WP_Post Object
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                    [ID] => 43210
                    [post_author] => 18
                    [post_date] => 2017-09-22 16:18:23
                    [post_date_gmt] => 2017-09-22 14:18:23
                    [post_content] => [vc_row][vc_column][vc_column_text el_class="autoreTutorial"]
by Fico e Uva
[/vc_column_text][/vc_column][/vc_row][vc_row css=".vc_custom_1505987190065{margin-top: 20px !important;}"][vc_column width="1/2"][vc_single_image image="42645" img_size="full"][/vc_column][vc_column width="1/2"][vc_column_text]
MATERIALS NEEDED:
 

           
           

 	
            
            
2 empty Caffè Vergnano tins (yellow and white)
 	
            
            
Fine grain sandpaper for metal
 	
            
            
Colored Washi tape
 	
            
            
Red – green – dark green acrylic
 	
            
            
Indelible black felt-tip pen (medium)
 	
            
            
Paintbrush
 	
            
            
Green card stock
 	
            
            
Scissors
 	
            
            
Hot glue gun
 	
            
            
Wooden utensils

           
           
[/vc_column_text][/vc_column][/vc_row][vc_row css=".vc_custom_1505988248749{margin-top: 15px !important;}" el_class="stepTutorial"][vc_column width="1/4"][vc_custom_heading text="1" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="42637" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]Use the special sandpaper for metal to smooth the sharp edge of the tin and trim with your choice of washi tape to protect it even better.[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="2" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="42639" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]To make the watermelon utensil holder, use a white tin and color the bottom third green and the top two-thirds red.
When the paint is dry draw in the details in dark green on the base and use the black felt-tip pen to draw the watermelon seeds in the red part.[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="3" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="42641" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]To make the pineapple utensil holder, start with a yellow tin and draw little U's.
Cut long pointed leaves out of the green card stock and glue them around the rim of the tin.[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="4" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="42643" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]Use the holders to display your wooden spoons and enjoy a cool summer snack.[/vc_column_text][/vc_column][/vc_row]
                    [post_title] => UTENSIL HOLDER «PINEAPPLE AND WATERMELON»
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            [ID] => 69826
            [post_author] => 5
            [post_date] => 2021-10-06 04:17:19
            [post_date_gmt] => 2021-10-06 02:17:19
            [post_content] => 
Are you one of those who don't wake up without a cup of
coffee? Do you think the mocha is capable of giving you the right energy boost
to face the day? Know that it would be a psychological question because
according to a scientific study conducted by Steven Miller, neuropsychologist
and expert in chrono-pharmacology, the discipline that analyzes the interaction
between different biological rhythms of the human body and drugs, the right
time to drink coffee and enjoying its beneficial effects on our body is a few
hours after waking up.



Give up coffee as soon as you wake up? Never!



This does not mean that you have to give up your beloved cup
after waking up! It is a ritual that gives pleasure, to the palate and to the
mind. But, according to science, its beneficial effect would disappear after a
short time. To make it last longer, coffee should be drunk from 9.30 to 11.30
when the level of cortisol, a fundamental substance for our hormonal cycle that
helps us wake up and "turn off" in the evening, is lowered and is
replaced, in fact, with caffeine.



After a certain hour, decaffeinated coffee is better ...



For this same reason, after a certain time it is not recommended to drink coffee, unless decaffeinated is chosen. Learn more about the correlation between coffee and insomnia.

            [post_title] => The right time to drink coffee? Science tells you
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