Lavazza announces the Winter of Content; six time-honored recipes to warm and excite the senses. Lavazza’s coveted recipes, passed along several generations of Italian barista’s combine the finest ingredients with Italy’s favorite real authentic Italian style coffee for a smooth and delicious wintery treat.
A speciality of Torino, Lavazza’s home city, the nutty and flavoursome Bicerin sees espresso poured onto melted Gianduitto [hazelnut praline] and topped with a dash of fresh cream. Served in a macchiato glass, the Gianduitto and coffee mixture is sipped through the cream to give an exquisite combination of taste, texture and temperature.
Milan meets Marseille with the Espresso au Lait. Created by simultaneously pouring stove top espresso and pan-warmed milk into a small bowl, Espresso au Lait is a soft and modern Italian take on a well- loved, traditional French favourite.
Often referred to as the ‘regal’ cappuccino, the Cappuccino Contessa is indeed a royal combination of espresso, Frangelico and milk. A shot of espresso poured into a cappuccino cup filled with 20ml of Nocello liqueur and densely frothed, full cream milk. It is then generously adorned with grated 70% dark chocolate for a definitive final touch.
A perfect union of coffee and cream, Espresso con Baileys unites espresso with Baileys. This winter warmer is simple, smooth and creamy with the warmth of Irish whiskey.
Much loved among the Piedmontese cafes of northwest Italy, Marocchino - Italian for Moroccan – is a combination of espresso and dense milk shot through with chocolate powder. Served in a punch glass, the perfect Marocchino echoes the soft hues of the Moroccan leather that was once popular in Italian hat making.
Rich and chocolaty’, Montebianco introduces espresso to a base of quality chocolate and milk frothed with a dash of honey. The final touch is a small peak of white froth. Served in an elegant Riedel glass to complement this velvety, full- bodied speciality.