Drinking up the morning
By Letizia Mattiacci
ard as it is for some to imagine, we Italians are not a breakfast people. We're a population of delicate constitutions. The smell of anything fried before 11 a.m. makes us dizzy. Early in the day, anything solid, unless it's small pastry or a couple of cookies, sits like concrete in our feeble stomach.
Why? Because we happen to have some of best dinner food on the planet, not to mention some of best lunch food, and, of course, some of the best wines.
So, in the morning we're just not hungry, okay?
I'm Italian but I've tried all kind of breakfasts. I've had tiny sausages with miso soup in Tokyo, banana sandwiches with Africafè in Tanzania, refried beans somewhere on the way to a jungle in Guatemala, and the softest omelet of my life in Las Vegas.
But if you ask me my favorite morning food, the one that makes the most of ambiance, flavor, texture and temperature — the essential factors of a perfect culinary experience — my answer is a Sicilian breakfast.
Sicilians, you see, have frozen coffee with whipped cream. It's habit you can fathom only if you've been fortunate enough to spend time on the island at the right time, which happens to be the hottest time of year.
Now then, this is how the stages of a Sicilian breakfast play out (with appropriate commentary):
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