Massimo Venturo, tanks to gis great experience like internationa bar tender and italian champion in Artistic Cappuccino, wanted to share some of his secrets and his knowledge with this book, wrote with the collaboration of Maria Teresa Ugazio, journalist of the Corriere di Novara
Published in 1999 by publisher GS, collects basic facts about the history of coffee and how to make a good coffee and a good cappuccino, all accompanied with several photographs.
Of course the main section is devoted to the artistic cappuccino, Massimo Venturo's workhorse that has given him much satisfaction in Italy and all over the world.
Volume index:
Introduction by Luigi Odello
Two steps in espresso history
Blend art
Bar tender art
From the sensory quality of espresso to consumer satisfaction
The aspect
Scent and aroma
Taste and touch
The International Institute of Coffee Tasters
The Italian National Institute of Espresso
CHAPTER 1
About history of coffee and cappuccino
CHAPTER 2
About coffee:
-The bar espresso machine
-The home espresso machine
-The importance of the grinder
-How to obtain an excellent coffee
-Coffee cups and cappuccino cups
-Coffee conservation
-Home coffee
-Coffee made with the moka
-Coffee made with the "Neapolitan"
-Turkish coffee
CHAPTER 3
The cappuccino e his ingredients
-Cappuccino preparation
-Fresh milk, whole, pasteurized high quality
-A little sugar in the perfect cappuccino
-Bringing a classic cappuccino
-Cappuccino with cinnamon
-Cappuccino with cocoa
-Cioccolatino dopo cappuccino
-Cappuccino cwith cream
CHAPTER 4
Artistic Cappuccino and choreography
-The cappuccino an all-hours drink
-The importance of service and the choreography
-Artistic Cappuccino with design
CHAPTER 5
Venturo and his recipies
Introduction
-Chocolate cappuccino
-Icrecream cappuccino
-Drowned Coffee
-Irish coffee
-Summer coffemilk
-Macs' Moka Sirs coffee
-Wien coffee
-Mountain coffee
-Macs black pepper coffee
-Frozen Top coffee
-Ice cappuccino |