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Ciao a tutti!
 Little feels more Italian than a good cup of espresso. But how if the espresso comes dressed in fashionable Made in Italy clothes? Caffe Moak, a Sicilian roaster, has given the classic espresso demitasse a stylish twist. Harnessing the eye (and pencil) of Sicilian designer Loredana Roccasalva, the company has produced miniature 'dresses' for its range of white cups so you can sip your espresso dressed up in rich turquoise and emerald fabrics, slim, elegant green plumes and even glittering gold and gemstones. It must be the epitome of the Bella Figura.
But then, Caffe Moak is not new to this kind of creative initiative. The roaster started celebrating the role of coffee in culture a few years ago with a writing contest for short stories inspired by the precious bean. Recently, it has also launched an international short film competition open to all genres - so long as they have a loose coffee theme. Anyone interested in taking part in the 2010 edition has just over a month to send in their short, which will be judged by a distinguished jury panel (see this link for more details on how to participate).
 Caffe Moak hails from Modica, a beautiful Baroque town in southeastern Sicily, where our columnist, Pat Eggleton, also lives. Eggleton isn't an early riser but once a week she sets the alarm at the crack of dawn to attend one of Modica's most fascinating events - the weekly street market. Italian markets are always colourful, but the one in Modica is especially fascinating - partly because of the sounds and aromas that permeate it (spit-roasted chicken, freshly grilled meat sandwiches) and partly because of the ethnic melting pot of the vendors and wares (local olives, Chinese t-shirts, North-African earrings). However, negotiating your way through the stalls requires some special skills (such as yanking at the wares). Now apprised of the correct shopping technique, Eggleton reveals it to us all.
 Sometimes it is the simplest experience - such as shopping at a street market or making a flavoursome dish out of plain ingredients - that gives us the greatest pleasure. Nothing exemplifies this best that Tuscan cuisine and one of its cornerstone recipes, bollito. Ingenuity, creativity and a few hours in the kitchen tease a culinary masterpiece out of relatively cheap meat cuts and a few vegetables. If you are wondering just how to work this miracle, Tuscany-based food writer Lori de Mori shares her authentic bollito recipe. Brisket, shoulder, silverside and tongue are boiled with onion, carrot, celery, tomato, parsley and basil for three hours then served with mayonnaise and pungent salsa verde for a hearty, mouthwatering main course. Perfect for an early spring night.
Buon appetito e Buona settimana.
Carla Passino
Editor
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