Ditta Artigianale flies to the Marzocco Café in Seattle

Ditta Artigianale Seattle

From 14 August to 13 September, Ditta Artigianale, the roaster of three-time Italian Barista Champion Francesco Sanapo, will be featured at the Marzocco Café in Seattle, United States.

The Marzocco Café is part of the La Marzocco US branch. Every year, the coffee store welcomes 12 roasters from around the world, giving them the opportunity to showcase their products, serve their coffees, and gain exposure in the US for a month.

Ditta Artigianale says it will create an ad hoc menu for its residency, a mix of classic Italian styles, including expresso, moka and Italian historical beverages, coffee dirnks from around the world, summer specialties, and a Mocha.

“We presented our candidacy to the Marzocco Café about a year ago, and we are extremely happy to have the possibility of making our products, passion and the quality of our made in Tuscany coffees known to Seattle. This will be a very important showcase for us,” Francesco says.

Amongst the coffees on the menu will be a Single Shot Espresso, done in the classic Italian style, to let people know how espressos are served at a bar in Italy.

Ditta Artigianale will use the Mamma Mia blend, dedicated to Francesco’s mother and women in general, a blend characterised by a full body espresso, with low acidity and dark chocolate and mature cherry notes.

This blend is produced and processed by female coffee growers whom Francesco met and worked with during his travels to origin.

Historical beverages will include the Bicerin, made with an espresso base, topped with chocolate and milk foam, invented in Turin in 1763 by Giuseppe Dentis.

The filter Kenya Mukurweini coffee will present a lot from 20 small coffee producers from the district of Mukurweini in Kenya, characterised by a taste of blueberries, honey, and maple syrup.

Another beverages will be the CoffeeMisu, a play on Tiramisu, made with a base of mascarpone cheese and cream, topped with an espresso and completed with a sprinkle of cocoa powder.

Amongst the colder dirnks will be the Lo Shakerato, made by slightly sweetening an espresso with syrup, which is then shaken in a tumbler with ice to form a sweet and delicious foam. The Cold Brew Tonic will be made with Dari Hambela, an Ethiopic fruity coffee characterized by warm notes of cane sugar and vanilla.

The Bar Moka will offer “a taste of how coffee is made in the majority of Italian houses”, with one of the three mono-origin coffees present in Ditta Artigianale’s menu.

For more information, visit www.dittaartigianale.it

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