Caffè Innamorato - because espresso could always use Nutella and Panna

There’s nothing I love more than starting the day off with a tazzina (small cup) of caffè (espresso). Depending on the morning and my mood, I usually will choose between brewing up espresso in my Bialetti moka pot or in my second love of my life, the Gaggia Carezza – which is still one of the best birthday gifts Roberto got me and what has expanded my addiction even further.

The morning espresso and after lunch espresso are the times of day that are what I’d like to call “markers”. One starts off the day and the other is the halfway point, or the point where I know that we have just the afternoon left before it’s time for an aperitivo. Getting a caffè at a bar in Italia is part of the social culture and is quite possibly one of the best euros spent for some of the best espresso. Someone please notify some of the coffee chains here in the states because the almost $4 price tag for a shot of burnt and almost acidic espresso is really hard to swallow (shocking I know).

On one of my first trips to Italia, Roberto had taken me to a mall near the center of Genoa and there we had espresso mixed with everything delicious – nutella, whipped cream, nocciole (hazelnuts) and little chocolate shavings on top. It was a small but satisfying treat that curbed my afternoon sweet tooth. After that experience, I started to see more and more of these dessert-like espressos at different locations, like the Autogrill. The Autogrill is comparable to a 7-11 here in the U.S. right off of the highway. There you can use the facilities, fill up on petrol and grab a snack/meal, and of course, caffè. They called their version, Caffè Innamorato (espresso in love) and for a very good reason, I mean just look at this exquisite espresso found at a rest stop… theirs is even with Baci!

This caffè tradition for us transferred from Italia to the states and we made them often as a weekend or afternoon treat as a way to have a boost of sweetness. I prefer to make mine with homemade panna (whipped cream), but you can use whipped cream from a can (dairy-free options are included) and use whatever chocolatey creations you might have in your pantry.

Ingredients:

1 shot of espresso (caffè)
1/4 cup of whipping cream (50 ml panna fresca)
2 tbsp. of sugar (20g zucchero) – q.b. depending on your taste
2 small pieces of Dark Chocolate (cioccolato fondente)
Optional (not pictured): Hazelnuts or any other type of nut (noci, mandorle, ecc.) q.b. depending on your taste
Biscotti – I used these fun cookie straws I bought here in the U.S. at Trader Joe’s and Pan di Stelle as my Italian biscotto of choice

1 tsp. of Nutella (1 cucchiaino)

*q.b. stands for quanta basta which means how much is needed for that particular thing that you are cooking – you will see this a lot in Italian cooking because it is not a precise measurement. It depends on how much salt or additional thing that you believe the dish needs*

Preparation:

Measure out your whipping cream and place in a large plastic or glass bowl. Here I’m using a hand mixer to start the process on a medium to high speed.

After little bubbles start forming at the top add in one tablespoon of sugar and mix together well. After this is incorporated add one more. (If it is not sweet enough, feel free to add more – we’re here for the amore right?)

Once the whipping cream gets to the whipped cream consistency, where you can stick your finger in and an indentation remains, but not overly whipped – you can prepare your saccapoche by putting about 3-4 spoonful’s inside and setting aside in the fridge while you prepare the espresso.

Either in a moka pot or in an espresso machine, brew your espresso.
I use a finely ground espresso from Caffè Vergnano 1882 Arabica 100% that I have found in stock (sometimes) on Amazon and mostly only at Eataly. I also love Lavazza Crema e Gusto found here.
I lightly tamper my espresso and prepare the machine.

Before starting the machine, I add one teaspoon of Nutella into the bottom of my tazzina and then begin the brewing process directly on top of my scoop.

After the espresso is finished, and you have left a little bit of room at the top, grab the finished whipped cream from the fridge.
Swirl a good amount of this on top and then you will be ready to add your toppings.

I used a serrated knife to chop up a few chunks of dark chocolate and placed half of a cookie straw inside. In the past I’ve also found chocolate spoons that are incredibly delicious to pair with this!

Once you have your desired toppings on top of the whipped cream, serve on a plate with a small spoon and a few biscotti (cookies) and you have a perfect colazione (breakfast) or dolce dopo pranzo o cena (dessert after lunch or dinner).

Grab your small spoon and scoop up the Nutella, espresso, whipped cream and chocolate all at once and enjoy your Caffè Innamorato!

There is no right or wrong way to prepare this simple twist on an espresso and for us, it’s been a special way to show an extra dose of love for each other when we least expect it. I hope that these tazzine (little cups) of sweetness will become a part of your day or week and I look forward to seeing your creations!