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Classic Italian Cappuccino

Posted on 23 November 2014

 A delicious traditional cappuccino is characterized by the shimmery and satiny cream floating on top of the espresso. Made properly, it appears to bubble across the diameter of the cup. Using low-temp pasteurized, non-homogenized milk will allow for a creamy texture and, thanks to fats in the milk, no sugar is necessary for that slightly sweet flavor that your taste buds will love!


  • 1 cup all natural low-temp pasteurized, non-homogenized milk
  • 1 shot (or two) of Pellino espresso, like Pellini Cremoso ground
  • Cocoa powder


1. Using a stainless steel pitcher, froth the milk and let rest for a minute.

2. Prepare the shot of espresso and pour into a cappuccino cup.

3. Sprinkle a light dusting of cocoa powder on the surface of the espresso.

4. Gently swirl the frothed milk in the pitcher and pour on top of the powder and espresso.

Want to try this recipe with the coffee we used? Try it with Pellini Cremoso or Decaf

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