THE MOST POPULAR WAY OF DRINKING ESPRESSO.
If you've never been drawn to its sinuous, hazelnut-coloured streaks, if you've never been seduced by its thick, velvety foam that caresses the palate and preserves its smooth texture right to the bottom of the cup, if you've never been captivated by its perfumes of vanilla and caramel or enchanted by its aftertaste of chocolate and dried fruit ... well, you've never tasted a real Italian cappuccino.
A perfectly extracted espresso ristretto, equal quantities of microfoamed and hot milk: the cappuccino has always been one of the most consistent bestsellers in cafés around the world. However, quite often its name is misused to describe concotions that have nothing to do with the famous beverage.
Making the perfect cappuccino is no easy matter. You need the right ingredients, the right equipment and the skills of a perfect barista.