Tuesday 21 May 2024
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The first specialty coffee included in an Italian food guide is Ditta Artigianale’s

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FLORENCE, Italy – “A recognition that rewards us of all of our efforts and that shows an important sign of change in the national coffee scene” said an enthusiast Francesco Sanapo, multiawarded italian barista champion and owner of the two Ditta Artigianale bars in Florence, located in via dei Neri 32/r e in via dello Sprone 5/r, both of which are also microroasteries, regarding the inclusion of his specialty coffee in the “Le guide ai sapori e ai piaceri  – Toscana 2019” by Repubblica, among the most influential food guides in Italy.

It’s the first time that a specialty coffee aims toward such an influential italian award and it shows, without a doubt, a change in the field: finally, Italy too, from the barista to the customer, is showing interest and starting to appreciate specialty coffees which are becoming more and more popular in the italian bars. We are really proud of this result” affirmed Francesco Sanapo.

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The key words of a specialty coffee are quality, sustainability and transparency: from the bean and all the way to the cup there’s an extreme attention to these features. Particularly speaking, Ditta Artigianale’s coffee comes from small producers all over the world and is freshly roasted and served therefore creating blends that have an incomparable taste as their unique feature. Ditta Artigianale knows all the people involved in the production process, the face of the small producer as well as the barista’s one.

One of the blends that definetly helped us winning this award is “Mamma Mia”, which come closer to the classic taste of coffees sold in Italy, but using only super-selected and specialty coffees with high points in the cup. Coffees that are part of the blend are produced by women only and have been selected at the origin following an ethic and sustainable philosophy which respects the earth, the environment as well as the workers, avoiding the exploitation of minors and children.

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Sanapo dedicated this coffee to his mother who “doesn’t drink my coffee due to its intense acidity – said the italian champion – I went looking for what she would have wanted in her cup, with a balance between acidity and bitterness and sweet notes of chocolate, caramel and hazelnuts. I followed her ideal taste profile, the profile of the average italian consumer if you let me, therefore answering to a general need.”

Francesco Sanapo has been three times italian barista champion and participated at the World Barista Championship in Melbourne, Australia, ranking in sixth place in the world. 2013 saw the launch of Ditta Artigianale, which was opened to highlight the quality of italian craftmanship applied to the coffee world. To this day, in his numerous travels to the origin countries, Francesco Sanapo goes looking for the most exclusive and ethic raw materials, creating a direct contact with each and every producer, which is based on mutual trust and respect. Coffees are available for sale in each Ditta Artigianale and on www.dittaartigianale.it.

CIMBALI

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