Truly Italian in the World: Milan

Milan, Milan as an idea, as a concept, as a symbol: a city that embodies elegance, fashion, style, design, but also industriousness, civic awareness.

It belongs to a changing world that also is a community. 

As a city on the move, Milan has a remarkable coffee culture, which resonates and renews itself in every corner.

Known worldwide for its excellence in productivity, the city is also home to a deep and rooted tradition in the art of preparing and enjoying espresso.

The habits of the people living in the city reflect the love and appreciation for pleasure and taste.

Coffee as a social ritual

For Milanese people, espresso is much more than just a drink. It’s a moment of pause and an occasion to socialize, a daily ritual that involves friends, colleagues and family, just like an aperitif.

People meet in the historic cafés of the city, near Castello Sforzesco or under the roofs of the Galleria Vittorio Emanuele, or in the trendy modern cafés, creating a vibrant atmosphere of exchanges and conversations which is the true and purest essence of the city .

It is not unusual to see the Milanese standing at the counter, sipping their coffee and having an animated discussion about current issues or the latest trends.

The perfect espresso

The quality of the coffee is also a matter of great importance for the people living in Milan.

The ability to brew perfect espresso is considered a true art form, and many baristas are passionately dedicated to perfecting their skills in dosing, grinding, brewing coffee.

The creation of a balanced cup of coffee, with a thick crema and an intense flavour, is a point of honor for Milanese baristas.

Wandering the cafés, you might even witness animated discussions between baristas and customers about the different characteristics of various types of coffee and the best practices for preparing them.

The coffee moment in our daily life

In the frenetic daily life of Milan, espresso coffee plays a fundamental role.

It’s the fuel for the city dwellers’ mornings, providing a boost of energy to get them through the day.

Espresso coffee is so ingrained in culture that many people consume more than one during the day, taking short breaks to enjoy it.

Whether they are breaks from work commitments or waiting for a train at the station, you never miss an opportunity to savor a moment of pleasure and reflection.

How to make Pan Tramvai

Ingredients for 2 loaves

500 g of 00 flour

5 g of yeast

300 g of raisins

50 g of butter

500 g of 00 flour

5 g of yeast

300 g of raisins

50 g of butter

4 g of salt

Mix the yeast in a spoonful of warm water, then add it to 100 g of flour, adding another 90 ml of water at room temperature: mix well and let the dough (called biga) rest for 18h.

Soak the raisins in water at room temperature for 30-40 minutes.

Incorporate the biga into the rest of the flour, mixing with another 180 ml of water; when the dough is already homogeneous, add the soft butter cut into small pieces and the salt. Work a few more minutes to incorporate them well.

Spread the dough out on the work surface and distribute the drained and dried raisins on a few sheets of kitchen paper; fold the dough several times and knead it again so as to evenly distribute the raisins, then form a ball, place it in a bowl and let it rise until doubled in volume, keeping it covered with a damp cloth, not in direct contact with the surface.

Divide the dough into two parts; gently roll one of the two on the surface forming a rectangle: roll it up on one of the long sides, pulling it a little towards you in order to tighten the roll. Do the same with the other half of the dough.

Leave to rest, covering with a cloth, for an hour then cook in the preheated oven at 200°C for about 30 minutes.

Recipe by Livia Sala