Whenever we’re in Rome a visit to Tazza d’Oro is always a must. Years back before I ever set foot in Italy I wasn’t even a coffee drinker. Tea was my morning beverage of choice. That all changed when I experienced a cappuccino in Italy. Gone was the bitter taste that I had always associated with coffee. In its place was something creamy and flavorful and suddenly I was a convert.
Yet I was soon to find out that a cappuccino at home in the states is a far cry from what I’d been drinking in Italy. Even the most humble Italian bar makes a cappuccino that far exceeds Starbucks, Peets or whatever your local chain is. In Italy the coffee and steamed milk are a single element, not a layer of coffee with foam over top. How do they do that? Why can’t I do that? Is it the milk that they use? I’m open to suggestions.
There are two schools of thought here in Rome on coffee perfection-Tazza d’Oro and Sant’Eustachio. Both are located in the vicinity of the Pantheon. Both have their ardent followers and we just happen to fall into the Tazza d’Oro club. Maybe because we went there first but whatever the cause we’re happy when we order due cappuccini and hand over 2.20 euros (for two drinks!) and muscle our way up to the counter. Thank you Tazza d’Oro for never changing.
VIA DEGLI ORFANI 84 – 00186 – ROMA (RM)