Peter Parisi and Cynthia Tosini
“I confess that Cinzia I was literally forced to tell her about the atmosphere of the Neapolitan coffee ... and how to say no, in’ tazzulella and’ Cafes, if it deserves its own!”
Coffee for a Neapolitan, more than a beverage, is a sacred thing! Scans stages of days.
Very important is that of awakening! The first coffee must be done to "workmanlike" because it determines the course of the whole day! Never mistake the first coffee to a Neapolitan!
But why you ask the Neapolitan coffee is famous all over the world?
Friends, first made him famous mythical Neapolitan coffee maker now sadly disused. But referring to this excellence if, it is said that the taste of the coffee is different for both the water, that for the particular roasting acclaims that the essential oils and improves the extraction of aromas.
- Monologue dedicated to coffee “These ghosts”
I would give up everything except that this cup of coffee, tranquillamente dam qua, out from the balcony, quell'oretta sleep after that one is done after eating. And me, I do it myself, with my hands… Who could make some coffee as I prepare I, with the same zeal… with the same care? You will understand that, having to serve myself , I follow the true experiences and do not neglect anything… On the beak… you see the beak? I'll put this on the beak coppitello paper… It seems nothing… This coppitello has its function… It already, because the thick smoke of the first coffee flowing, then that is the load, does not disperse. Come pure, prior to pouring the water, you have to boil it for three or four minutes, least, I said before colarla, in the inner part of the capsule bucherellata, must sprinkle half a teaspoon of freshly ground powder. Little secret! So that, in the moment of casting here, full boil, already is flavored to your account. And it Tosto me of me. That is the hardest thing: guess the right spot cooking, color… A blanket of monaco… Color mantle of monaco.
It’ a great satisfaction and avoid well to take anger, perchè se, for one hell of a combination, for a wrong move, you know… I run away 'by hand or’ Piezzo’ 'Cup and, s'aunisce to chillo 'and under, if mmesca poses and ccafè… in short, comes a zoza… because I did it with my hands and nun m’ 'Well to seize’ cu nisciuno, I am convinced that it is good and I'll drink the same.
Caspita, Chesto is cafe… è ciucculata. See how little it takes to make a man happy.
Eduardo De Filippo
And now I am speaking ...
You should know that I did with Peter an equal exchange. I have undertaken to write about him, and he has promised me to write on a Italian gem I love deeply for its flavor and for what it represents. One, because coffee is a real moment of celebration, a leisure break that makes us start with the right pace.
I love drinking coffee sitting in the old, shrouded in history ... In my travels, I always try the local fair. As soon as I find I immerse myself in those atmospheres and the mind goes ... Perhaps because in the historical cafés, meeting places of great personalities, often became the story, and I love everything that has a…
But back to the real Neapolitan coffee I want to remember a beautiful tradition that once told me a gentleman whom I met by chance while chatting, “coffee suspended“. Mi these: “Cinzia must know that in the old village café regulars from, it is customary to pay an extra coffee when you do not find one suspended”. Suspended say? Suspended in the sense that? In the sense that usually if it finds one already paid, and so the wheel turns ... Luciano De Crescenzo Neapolitan writer has made even a book, “The coffee suspended ".
When a Neapolitan is happy for some reason, instead of paying a single coffee, what he would drink, not due paga, one for itself and one for the customer who comes after. It's like offering a cup of coffee to the rest of the world…
Luciano De Crescenzo
