Italian breakfast Original !

A true Italian breakfast is based on freshly brewed coffee, to be enjoyed alongside something sweet and cake-like. Think of cappuccino and cornetto as your starting point, whether at home or in a bar

There’s no way around it: Italians like it short and sweet. No matter whether consumed at the kitchen table or propped up against the counter of a local bar, the quintessential Italian breakfast consists of nothing more than a quick snack laden with sugar and caffeine. I say snack, as it’s certainly not a meal, neither in terms of quantity nor in terms of the amount of time dedicated to it.

And yet, as tiny and swift as it may be, breakfast in Italy remains a ritual – and at the centre of that ritual is coffee. Italians take much pride in their coffee-drinking tradition, and take great care when it comes to brewing their own. Breakfast is no exception: for most, the day can’t start without un buon caffè; many end up having multiple cups throughout their morning, at home and on the move.

In an attempt to distill the essence of the true Italian breakfast, here’s a sample of typical morning rituals, whether breakfast takes place at home or at the bar.

Breakfast at home

For an Italian, there’s nothing quite as enticing and comforting as the sound of the moka pot gurgling and sputtering on the stove. The aroma of freshly brewed coffee wafting from the kitchen down the hallway and into the bedroom is enough to get people out of bed.

The moka (or stovetop percolator) is an essential piece of equipment in any Italian kitchen, and a common sight at the breakfast table. The style of coffee that the moka produces is what’s known as caffè all’italiana: a strong brew similar to an espresso, deep and aromatic, to be sipped in small amounts, in a small cup. That said, many take their morning (and only their morning) coffee milky, either in equal proport. Imagine the hissing of the espresso machine, the chatter of people elbowing for space, the buzz and bustle of the patrons taking turns at the counter, the tinkling of spoons on cappuccino cups. Envisage the barista moving swiftly behind the bar, taking orders by the dozen, and dishing out plates and cups at the speed of sound, just to get things flowing. And there you have it: a picture of the classic Italian bar during the morning rush hour

In Italy, bars (what the rest of the world would call cafes) are nothing short of a national institution. They change their function depending on the time of the day – in the morning they resemble a production line of endless cups of coffees. “Un caffè” is what most people ask for: a single shot of espresso. Some want it macchiato. Drowsy-eyed customers might ask for a doppio (two shots), while picky ones might want a macchiatone (a larger version of a macchiato), served in a large cup.

But cappuccino towers above all as the morning drink of choice. Creamy and a tad foamy, small enough to be gulped down at the counter, while also large enough to feel substantial, it is an essential part of the sacred Italian breakfast diptych that is cornetto and cappuccino. In short, one can hardly go without the other, and this is only part of the reason why ordering cappuccino after a meal is a big no-no.

Cornetto, a horn-shaped flaky pastry similar to croissant, is the morning food item par excellence. In most bars you’ll find them featuring a variety of fillings: jam, custard, cream, chocolate, honey and cereals, you name it. Regional variations are also worth looking out for, such as the shell-shaped, sugar-dusted sfogliatelle in Naples and Campania. Plus, if you’re lucky, you might even find a choice of fried doughnuts, known as ciambelle or bomboloni. And if you don’t feel like something sweet, you can always ask for un toast (a ham and cheese toastie) – but expect to be pushed to the back of the line as a punishment for the extra labour. You’ve been warned.