Recently we had a dear couple come into the shop. They were fresh off of the plane in their new home city, Las Vegas. As a matter of fact, it was hard to understand them because of their heavy Italian accent.
They ordered a couple of small cappuccinos, which I promptly reached for the paper cups that I usually would use for takeout orders. Then I asked them if they would prefer to dine-in. Reaching for the porcelain cups over our espresso machine, they sighed a sound of joy and relief that we would not be barbarians and dare to serve an excellent cup of espresso in such a primitive thing as a paper cup.
Frothing the milk and then setting it aside, we passed small talk of their 10 days in the US., getting their drivers license and of course now looking for work. I pulled their double espresso shots for two and then delicately served up a medium dry cappuccino for him and then for her.
Their eyes grew wider as I placed the cups and saucer before them. "Wow, she said, the whip is just like we have at home!" Had I hit a homerun or was she just being nice? (We all make the drink on a daily basis but rarely is it judged by an Italian straight off the boat) The proof would be in the drinking.
Not only did they finish the drinks but they never attempted to add the ubiquitous sugar, cinnamon or cream. They just drank and nodded, drank and nodded. And with a final slurp, it was done.
"We'll be back, they said." "We love your cappuccino." I nearly became emotional. It takes an native Italian to acknowledge that our American attempt at a cappuccino is sufficient. I will forever be humbled and encouraged. Now the question, "How your cappuccino stack up to the Italian Way?"
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