Archived Posts from this Category
Archived Posts from this Category
This grand café and bakery has been servicing more upscale patrons around Ischia Porto for over a century. As a true grand café — though they call themselves a “Pasticceria – Gelateria” — they also are known for cocktails and light meals.
Located on an upscale piazza (Piazza San Girolamo) just below the grand gardens, they offer extensive outdoor seating spaces along Via Vittoria Colonna with a long deck and dozens of café tables under broad sun umbrellas located across of the corner café.
In front they display some of their famous cakes and gelato, and inside there’s a full bar (with a couple dozen bottles mounted upside-down for easy pouring) and more seating towards the back. But the main attraction is the outdoor space, perfect for people-watching along to a 70s American funk soundtrack on the speaker system (at least when we visited).
Using a four-group La San Marco lever machine at the bar, they pull shots of Caffè Moreno with an even, medium brown crema. It has a rich flavor more in the range of spices and some herbal pungency but almost no tobacco notes to it. Served in IPA logo cups, and only €1 at the inside bar.
Rated a surprisingly low one tazzina but two chicchi in the 2014 Bar d’Italia.
Read the review of Gran Caffè Vittoria in Ischia Porto, Italy.
Located along the popular Via Luigi Mazzella strip in Ischia Ponte, this pasticceria/café operated as My Way Café from around 2010-2013. Arago took over in 2013 and made a decidedly upscale move in the process, but they still use the three-group, chrome MyWay Pompeii lever espresso machine leftover from the previous café.
In front they showcase a number of their delicate pastries, and in back is a separate room for their gastronomia (i.e., more an eatery) among several tables. The bar space is tight, but they will serve you an espresso at the counter for €1.
Their milk-frothing skill is more than adequate. And as is frequently the case around Napoli, their cappuccino comes with a dusting of cocoa unless you request otherwise.
Read the review of Arago in Ischia, Italy.
Continuing our series on espresso in and around Napoli, we return to the island of Ischia. This bar/restaurant at the Sant’Angelo tip, near the commune of Serrara Fontana, is known mostly for its fish. Not entirely shocking, given that the place is named “by the fisherman”. And it is, after all, perched with highly desirable sea views at Ischia island’s southernmost rock outcropping.
Out front there’s a lot of patio seating with deck chairs and parasols: it looks like the deck of the Titanic washed up here. Further back inside is more of a cavernous space that’s carved in curved stone walls with a few café tables. And in addition to serving fish and pizza, in back there’s a stocked bar that also serves espresso.
Using an older four-group lever La San Marco 85-LEVA-4, they pull shots with an even, relatively thinner darker brown crema in IPA cups. It has a bold Passalacqua flavor of herbal pungency, some wood, and just a touch of tobacco without being too smoky.
A little pricey at €1.20 at the bar, but not surprising given the remote location. While it was rated a respectable three tazzine and one chicco in the 2013 Bar d’Italia, for what ever reasons it entirely dropped out of the 2014 edition.
Read the review of Dal Pescadero in Sant’Angelo frazione di Serrara Fontana, Ischia, Italy.
For those who lamented the closure of the great Barefoot Coffee Roasters at this South Bay strip mall location in 2012 (and we were among them), Chromatic hasn’t missed a beat since it moved in right afterwards.
Opening in October 2012, Chromatic picked up very much where Barefoot left off: a great attention to coffee-making detail and roasting their own. It also didn’t hurt that when we first visited, they espoused a playlist featuring obscure-but-outstanding ’80s & ’90s college radio. (“Johnny’s Gonna Die” by the Replacements, “Chapel Hill” by Sonic Youth, etc. — stuff for which we have an immense soft spot.)
One small change from Barefoot is that the wall of merchandising is on your left instead of your right as you walk in: various roasts, coffee equipment, and the occasional marketing swag. The café table seating hasn’t really changed at all, featuring several smaller tables and chairs arranged out in front of the coffee bar and extending towards the back.
Using a three-group La Marzocco Strada machine and their Gamut Espresso blend, they pulled shots that weren’t too heavy on body but have some nice chocolate tones with some caramel and a little orange peel. This is not a brightness bomb espresso (thankfully); there aren’t any sharp edges that mask other flavors. There’s balance, nuance, and some subtlety here: all qualities that are lost on many newer roasters.
One might hypothesize that the trend towards highly acidic espresso shots has parallels in the ever-popular wine analogy, where American consumers have shown a strong preference for overly big, fruity, and oaky wines with the finesse of a sledgehammer. While there’s no right or wrong when it comes to personal taste, we’re reminded of those who put hot peppers on everything they eat just to taste their food at all.
Fortunately, Chromatic’s espresso is nothing like that. In fact, it’s a great espresso that should be the envy of virtually any neighborhood in the world. Even if the service here can be painfully slow at times — as in Blue Bottle Mint Plaza slow. But who wants to rush quality, right?
Read the review of Chromatic Coffee Co. in Santa Clara, CA.
The town of Forio on Ischia’s west coast has about 17,000 inhabitants and faces a wide-open Tyrrhenian Sea. Because of its exposed location, it boasts numerous coastal watchtowers dating back to the Middle Ages as protection against invading Saracen and African pirates. By the 1950s, the marauding pirates were replaced by an invasion of marauding artists, turning Forio into something of a global artists’ retreat. Rape and pillage comes in many forms.
Yet it remains a beautiful location. There are narrow streets, working painters and ceramic workshops, idyllic views of the volcanic rocks and sea, and Saracen architectural details around town dating back to some of its earliest invaders. Divino Cafè resides near the center of town on a (mostly) pedestrian walkway between fashionable shops and restaurants — with the occasional disturbing breast-implant disaster parading by courtesy of an aging local fashionista. (Prepare about an hour for your scalded eyes to recover.)
It’s a rather small space with a couple of tables in front, an angular serving bar, and a semi-private upstairs lounge (when open). Unlike most coffee shops in the area, they proudly brand themselves with the decidedly not-local Lavazza. Like a number of cafés around Napoli, they proudly offer their own version of a zucchero-crema concoction (literally, “sugar-cream”) — which they call Cremina di Caffè — to optionally add a formulated syrupy sweetness to their variations of espresso drinks. And also like a number of notable coffee shops around Napoli, their list of coffee drinks is long.
Sticking to the basics for review purposes here, they use a three-group La San Marco lever machine to pull shots with an even, medium brown crema. It has a pungent flavor that’s a bit narrow, and its served in Lavazza-logo cups from Cup & Saucer. Rated two chicchi and one tazzina in the 2014 Bar d’Italia.
Read the review of Divino Cafè in Forio d’Ischia, Italy.
Despite being a relatively large island, you can get around most of Ischia through a combination of walking and its rather dubious-yet-functional public bus system. Starting from the island’s main transportation hub of Ischia Porto (i.e., the actual ferry port) and the nearby bus terminal, walk east, towards Ischia Ponte, for about a half-mile and you’ll encounter Bar Calise a Ischia.
This massive café resides along a more suburban-looking stretch of Ischia’s Via Antonio Sogliuzzo. The Bar Calise owners started their business nearly a century ago in nearby Casamicciola Terme. But in 1960, as the neighborhoods east of Ischia Porto experienced a great deal of expansion and development, the owners branched out to this flagship location on Piazza degli Eroi.
It has several signs off the main road to flag down drivers and an assortment of pedestrians. It also has a rather extensive parking lot (for Italy), a wide swath of outdoor garden seating, and some indoor seating inside the huge café and bar. Besides the various panini, pizza, pastries, and many other edibles, they also serve a decent espresso.
Using dueling three-group La Cimbali machines with a gold patina at the rear bar, the professionally dressed baristi pull shots with an even, medium brown crema that’s a bit full in the (Porland) cup for the region. (Though it is still only about three sips.) It’s a dark, rich pour with a good body and some smokiness over that characteristic Passalacqua pungency that characterizes much of Napoli.
Order at the bar for only €1 — though most patrons order the table service version for €3 with a relatively flavorless cookie served over the top of the cup. Rated two tazzine and one chicco in the 2014 Bar d’Italia.
Read the review of Bar Calise a Ischia in Ischia, Italy.
Like it’s more famous and cosmopolitan sister, the island of Ischia resides in the Gulf of Naples. But that’s where the similarities end.
Capri draws mostly international tourists on day trips seeking the fashionable high-life. Years ago while hiking Capri’s (highly recommended) Villa Jovis around 8am one Sunday morning, a peek over a cliff’s edge revealed a marine invasion of ferries and tour boats from all directions that must have rivaled D-Day on the beaches of Normandy.
By contrast, Ischia draws far more tourists and yet has a completely different feel. For one, 80% of the tourists are Italians — most of whom stay overnight. Ischia is a larger island and supports a much greater number of local residents, giving it a strong sense of community. The island feels more like a connected suburb of Napoli (despite the one-hour-plus boat ride). And then there are the spas and hot springs.
As for Ristorante e Bar Cocò: what a complete scene. It’s hard to overstate how much this local café resides at the center of an entire island’s social fabric. A combination bar and restaurant, this Ischia institution opened in 1951. The island locals who flock here partly do so out of the quality of the place, but perhaps moreso because of its stunning location: along the shores at the base of the footpath that leads to the dramatic Castello Aragonese.
Built by Hiero I, tyrant of Sicily, in 474 B.C., the site of this castle has since been alternatively sacked/occupied/expanded by Parthenopeans, Romans, Visigoths, Vandals, Goths, Arabs, Normans, Swabians, the Angioini, English, and the Bourbons.
Mornings, afternoons, and (in particular) evenings, people gather at this watering hole at the base of the footpath to eat, drink, and mostly socialize beneath the shadow of the castle. There are many Italians sitting out front for table service beneath a thatched roof (where they serve €1.70 espresso instead of the in-bar €1). Inside there’s only a cashier and standing at the bar — other than seating inside the neighboring restaurant with shorter hours.
At the bar they use a four-group lever La San Marco machine to pull dense, syrupy shots of Caffè Moreno. It has a dense thickness and outstanding body with an even, dark brown crema that looks a bit like a dark brown egg yolk at times.
Read the review of Bar Cocò in Ischia Ponte, Italy.
Along the Amalfi Coast, Maiori is the larger counterpart to nearby Minori. Like Minori, its roots date back before the Romans: it was founded by the Etruscans under the name “Reghinna Major” (with Minori as “Reghinna Minor”). Unlike Minori, Maiori is a larger, “L”-shaped town and boasts the longest unbroken stretch of beach along the Amalfi Coast.
The place where that “L” draws back from the coastline and climbs inland is the broad Corso Regina, marking the social and commercial heart of Maiori separate from the town’s attractive beachfront promenade. Pasticceria Napoli is located along that Corso Regina — a few blocks up from the beach. It is a tiny, local establishment. While it lacks the service volume, finesse, and notoriety of a Sal de Riso (in nearby Minori), it’s an excellent local example of a neighborhood pastry and espresso shop.
The small, non-descript space has a few indoor, colorful-plastic-backed café tables. There’s often a number of tasty baked goods on display, and behind the bar (with its prominent Illy branding) is a two-group La Cimbali machine.
With it, they preheat the Illy-logo SPAL cups and pull shots with an even medium brown crema of good thickness and no heat spots. It has an Illy flavor of wood and spice, but with a robustness typical to Illy when consumed in Italy. The barista here can be a character but extremely friendly: the staff here are known for their exceptional friendliness.
Rated a respectable two tazzine and two chicchi in the 2014 Bar d’Italia. A solid effort for a mere €0.80.
Read the review of Pasticceria Napoli in Maiori, Italy.
Returning to our reviews of espresso in Napoli and the Amalfi Coast…
The tiny coastal village of Minori has roots dating as far back as a Roman Maritime Archeological Villa established here at sea level in the 1st century B.C. (and excavated only since 1932). Minori is also home to the venerated remains of a female martyr from Sicily, Saint Trofimena, whose bones washed ashore in an urn here during the 9th century — inspiring a nearby basilica that bears her name.
Perhaps a more modern place of worship in town is Pasticceria Sal de Riso. Since 1908, the De Riso family has operated a bar/tobacconist’s shop in the heart of Minori. They earned a reputation along the entire Amalfi Coast for the gelati and lemon granita they made. The latest generation is embodied in Salvatore De Riso, who started this seaside confectionary in 1989 and has grown its operations and reputation ever since. In 2010-2011, this was named the “Pasticcere dell’Anno” — or the Italian national pastry shop of the year.
It’s located right in front of the Basilica di Santa Trofimena, in the center of the small town, and it offers seating upstairs and ample piazza seating out front overlooking the beach. In addition to their nationally recognized pastries, they also serve gelato, various liquors at their full bar, panini, and — of course — espresso.
Using a large, three-group La Cimbali M39, they pull short shots at a higher serving temperature with a medium to darker brown crema and a lighter heat spot on the surface. Using Trucillo coffee from Salerno, they produce a cup (an elegant one made by Tafelstern, btw) that has a pungent flavor with strong herbal elements. An inexpensive €0.90 for espresso at a café rated 2 tazzine and 2 chicchi in the 2014 Bar d’Italia.
Read the review of Sal de Riso in Minori, Italy.
Six years ago we wrote about the original Eataly in Torino, Italy. Since then, Eataly crossed the Atlantic with a wildly successful New York City opening in August 2010. Earlier this month, Eataly Chicago opened — and boy, did it open. Within its first week of operation, it had to shut down for two days just to retrench for the customer demand onslaught.
At 63,000 square feet, Eataly Chicago is a little larger than the one in New York City, but still only about half the size of the original in Torino. (It actually seems small by comparison to that former Carpano factory.) But surprisingly, despite the many cultural and personnel differences from Italy, Eataly Chicago mostly stays true to its roots at the original.
Eataly Chicago sticks to recognizably common branding with its mothership. Food slogans are prominently offered in English and Italian. Even its supply chain has a lot in common — from Lurisia water, to exquisite wines from Prunotto and Albino Rocca, to Baratti & Milano chocolates.
And yet there are distribution anomalies. Nutella crêpes and Lavazza bars are totally incongruous from the Slow Food-driven, small producer focus as in Eataly in Italy. And what American supermarket doesn’t carry Barilla pasta? Meanwhile, Eataly Torino would promote meat from a specific breed of rabbit that would die out if not for the careful and deliberate cultivation of its species.
Of course, encouraging patrons to “eat local” is naturally going to be incongruous with being a massive Italian import store. We recognize that some concessions must be made to remain commercially viable. Hence why American-friendly celebrity chefs, such as Mario Batali and Lidia & Joe Bastianich, are prominently featured — whereas Italian restauranteur geniuses behind the original Eataly, such as Piero Alciati, are not. The shelves of food books by Batali-buddy Gwyneth Paltrow may have made us throw up in our mouths a little, but we understand why she’s there.
There are two coffee purveyors within Eataly Chicago. Unlike Eataly Torino, they may not showcase the use of Slow Food coffee bean stocks from Huehuetenango, Guatemala as roasted by Torinese prison inmates. But they chose two purveyors that are recognizably Piemontese: Lavazza and Caffè Vergnano.
Lavazza is no stranger to Chicago, so it’s a little odd that they were chosen as one of two coffee purveyors in Eataly Chicago. Especially since Eataly was founded on small, local purveyors within the radar of the Slow Food movement, and Lavazza is the largest coffee distributor in Italy.
Located next to the Nutella crêpe bar on first floor of Eataly Chicago, they offer decorative baked items in addition to a hot and cold “Dolcezze Lavazza” specialty drinks menu. They offer seating along a curved window counter in the main corner of Eataly Chicago.
Using dueling three-group La Cimbali machines, they pull shots with a mottled medium brown crema. They serve them properly short — but not too strongly flavored of a fresher Lavazza flavor profile of toasted spices and pungency. For milk-frothing, they produce a rich and creamy microform with token latte art. Surprisingly rather solid.
Read the review of Lavazza at Eataly Chicago.
This is Chicago’s installment of a series of chain roasters and cafés based in Italy’s Piemonte region, but with multiple locations in international locations such as London.
Located on the second floor of Eataly Chicago, it’s a no-frills affair with six coffee blends available for purchase and only two different kinds of prepared coffee drinks for retail purchase: an espresso and a caffè macchiato in single and doppio sizes. Not even the cappuccino makes the list here, and we admire them for sticking to their guns and ensuring it’s about the coffee and not the milk.
A walk-up bar service with three marble countertops in front, they use a gorgeous, chrome, three-group Elektra Belle Epoque Verticale to pull shots with an even, darker brown crema with a small heat spot. It has a heartier aroma of darker flavors with a flavor profile consisting of chocolate and some herbal pungency all in balance.
Served with a packaged Caffè Vergnano 1882 biscoffee biscuit on the side, it is surprisingly better than its Italian equivalent — although we may have caught their Alba location on an off day. With a small glass of still water optionally served on the side of their logo block IPA cups.