Oggi at In Dietro Caffe

Our wonderful barista Hailey shares how coffee and community come together for her at In Dietro Caffè.

“Working at In Dietro, I’ve come to really appreciate how naturally the carefully curated atmosphere invites everyone walking in to slow down. In a culture that’s always rushing toward the next thing, In Dietro serves as a gentle reminder to live in the present. 

I’m grateful to be working in a space where I am able to reconnect with this aspect of my heritage and something I value. My love and passion for coffee comes from the meaningful connections it creates. Whether it’s meeting new people, sharing conversations with regulars, or seeing coworkers come in on their days off and lingering after shifts, it speaks to the sense of community that has been created here.

When you really care about something it doesn’t feel like “work.” Even something as simple as a cup of coffee can carry so much meaning."

Hot Summer, Cold Coffee

In summertime, Italy is blessed by the sun. The whole period that goes from June to early September is definitely the best time to enjoy the il bel Paese, sunshine, culture, delicious food and the pleasures of la dolce vita and the Italian lifestyle. Coffee included.

When summer gets hot, coffee gets cold! Let’s experience some of the most popular Italian summer coffees:

1. Caffè Shakerato

Some people say “summer days in Italy should start with a shakerato. It's a great summer classic as it is the most common way to prepare a cold coffee drink at the bar. Double shot of espresso, ice and sugar (preferably liquid), shaken then poured.  Two layers, one coffee, mouth-watering!

2. Caffè con ghiaccio

It was born in Salento and from there it conquered Italy. Preparation is simple and quick: prepare a hot espresso, sweeten it (preferably with liquid sugar) and then pour it into a glass filled with ice.

3. Granita al caffè

The original recipe calls for the coffee to be mixed with a simple syrup then placed in a container and placed in a freezer. It should then be stirred about every half hour to prevent it from solidifying and after two hours it is ready to be served. The most delicious version is still in Sicily where it is served for breakfast with whipped cream on top or in the middle of a maritozzo or a Sicilian brioscia.

4. Caffé del Nonno (coffee cream)

In Italy anything that has the “del nonno” in the name is usually sweeter and more nourishing than the normal recipe. Regarding coffee, “del nonno” is a shaken coffee with sugar and generous amounts of cream. Shake it all until perfectly mixed and let it cool down in the fridge for at least one hour. Serve with a biscuit or whipped cream and cocoa powder.  Buonissimo!

Source: Special Coffee Italy