Recipe · Marche · Fano
Moretta fanese
the laced coffee of the fishermen of Fano, with anise, rum and brandy at the bottom, the boiling coffee in the middle and the foam on top: official cocktail of the Italian barmen since 2006 and a product of gastronomic excellence of the Marche since 2011
preparation
How it is made
Quantities are for 4 small glasses. The steps are in the order you do them.
- in a small pan put the anise, the rum and the brandy in equal parts and add the sugar
- warm it over a low flame without letting it boil, stirring until the sugar has dissolved: the alcohol must not evaporate
- put a strip of lemon peel in the bottom of each small glass, without the white pith, which turns it bitter
- pour the warm mixture into the glasses, a good finger deep
- make the coffee and pour it boiling hot with the glass tilted, letting it run slowly down the side: that is the gesture that keeps the three layers apart
- do not stir, and serve at once with the glass too hot to hold flat: that is how a moretta is drunk, cupped in both hands
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