The moka is a simple device that uses steam pressure to force water through a strainer to make espresso. It won't be exactly like the espresso you find in bars, but it can come close.
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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Curated by Mariano Pallottini
The first patent for an espresso machine dates back to 1884: it was submitted by a certain Angelo Moribondo from Turin and it was a device to make espresso, presented in the same year, on the occasion of the General Exhibition at the Valentino Park. The credit for industrialising the espresso machine however, goes to Luigi Bezzera from Milan, who in 1901 obtained the first of his patents. In fact, he made this tool very similar to the machines that went on to become very widespread, above all thanks to another pioneer of the period, Desiderio Pavoni, who seeing the great potential of the espresso, developed its sale in public bars and cafés. In the early 1900s, Pier Teresio Arduino from Turin realised that the world of public bars and coffee shops was changing and that the machines used in these premises were no longer able to keep up with the times, both in terms of their technical design and their style.
He decided to build a new type of machine, a machine that would guarantee fast pouring and at the same time, be of limited size so as to offer maximum ease and safety of use. He was firmly convinced that to achieve this goal, he needed to revolutionise the heart of the machine: the boiler. He was given his patent and he called his machine the Victoria [Victory] and he did indeed consider it to be his victory or rather, an “Italian victory”, the result of the effort and attempts that had gone into its making. Arduino continued to improve his machine, to the extent that, in 1910, he was given the patent and certificate of industrial property rights...
In 1952, Nuova Simonelli, in Tolentino (Macerata) was the next company to introduce an important new innovation: the machine with hydraulic pump action...
Nerocaffè mission is to create unique selling points of taste, where the fragrance of its colonial products could wrap the client in a relaxed atmosphere, where a perfect espresso is served with courtesy and professionalism. Nerocaffè brings you the taste of the best coffee seeds from Bolivia, Brazil, Colombia, Jamaica and Kenya
Is the pride of the company, a coffee mousse fresh and delicate with a unique taste. A novelty between an ice-cream and a drink. Exceptional tasted alone, enhances thousands of appetizing recipes and can be served both in the most elegant and prestigious nightclubs and in the lidos, Its shot glass combined with the orange straw is now a fashion among teenagers, and not only! The success verified was so great that was identified with his name a new category of product. A true revolution in the industry.Copied by everyone however remains inimitable.
"Le Marche-born" Caffe Pascucci is coffee products now also bio and fashionable cafeterias in franchising With over 300 locations around the world. A Caffè-Pascucci offers at the same quality standard in every part of the world an extensive selection of specialty coffee beverages and freshly prepared sandwiches and salads, in a sleek, stylish setting.
Caffe Saccaria, one of Italy’s oldest established coffee businesses.
Like most of our producers, Saccaria have a great and well documented story of how their business began: on 17th August 1806, a barchetto loaded with coffee and pepper dropped anchor in the then free-trade port of Senigallia. The men in the boat were the forefathers of the families that, in 1882, started the Saccaria coffee importing and roasting business.
The factory is filled with the delicious smell of fresh coffee, from the store filled with hessian sacks of fresh beans from South America, India and Africa, to the roasting rooms where the beans are gently toasted at 200ºC for 15 minutes, to the blending and packing room, where the coffee is snuggled into its distinctive Saccaria branded packs. Saccaria invites you in Senigallia to tour their small factory and, of course, taste a cup or two. (thanks to: http://justsoitalian.wordpress.com)
Romcaffè produces and distributes from Macerata in all Italy and abroad, a coffee composed of 80% Arabica and 20% Robusta. The taste of Romcaffe blend of beans, could be described as "deep and long, chocolaty and rich, with hints of citrus and a pithy cherry-like finish", a medium strength coffee that can produce a nice thick crema.