Italian Breakfast

Italian Breakfast

Italian breakfast is an important part of every Italian’s life: it’s how you start your day whether you have breakfast at home or at a bar, like many of us do. It’s the little ritual we have before heading to work, sipping coffee, sitting down while skimming the daily news or having a chat with your loved one(s).

Italian breakfast which is that unlike other breakfasts or the brunch it doesn’t take a long time to have it but it’s still filling, in a healthy way. Forget cheesecakes and sausages: Italian breakfast allows you to get the right amount of calories and energy for brain and physical activities and to start the day on the right foot without making you feel like you have just had Christmas dinner.

The traditional Italian breakfast is made of cornetto and cappuccino. The “cornetto” is the Italian term for a croissant, most of the time filled with cream, chocolate or jam (the most typical would be jam). Cappuccino… well, do you need an explanation for that?

But it’s not only about that, as the regional diversity of Italy is evident even in breakfast. Each region has its special sweets and specialties.

In Piedmont people drink zabaione, a special cream made with eggs, sugar and Marsala liquor (sometimes), krumiri, delicious cookies; in Veneto, apple and raisin strudel, in Liguria they eat focaccia Genovese (usually with English tea); in Lazio they have maritozzo with whipped cream; in Sardinia seadas (fried crepes with pecorino cheese and honey); in Campania typical sweets called “sfogliatelle’, filled with cream, in Puglia toasted bread and ham, in Calabria bread and ‘nduja (typical spicy sausage); in Sicily, a special kind of briosce – not as sweet as the classical one – is dipped into a sorbet (it can be chocolate, coffee, strawberry flavoured) with fresh cream…

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