Fano is a seaside town in the Marche region in Italy, and it’s here that this recipe was first created. One night, a cold fisherman at sea heated up the leftover liquor and added some coffee. The recipe was then adopted by Caffè Cavour in Fano, and it quickly became popular throughout the area. In 2006, it became an official cocktail listed among the region’s top food and drinks. Rather than being a substitute for coffee, the Moretta is usually enjoyed as an after meal liqueur, and when you read the preparation you will understand why.
– aniseed liqueur
– brandy (or cognac)
– lemon peel (only the yellow part, the white one is more bitter)
How to make it
Pour into a small glass the three liqueurs in equal parts and a piece of lemon peel. Add the sugar and melt it completely with the help of the heat of the steam wand. Prepare the espresso and pour it into the glass with the liqueurs. This step must be done by holding the glass at an angle so the coffee and the coffee foam remain separate. If done correctly, at the end you will see the three layers of three different colors, as tradition dictates.