TAZZA D’ORO

I once watched an episode of Roseanne, in which Roseanne (Mrs. Conner) went into the bedroom that her daughters, Darlene and Becky, shared to tell them goodnight. Ignoring Becky, she sat on Darlene’s bed, looked at her intensely and said something like: “You know you are my very favorite child and I love you more than anyone else in the world.” After a pause, she moved to Becky’s bed and repeated the same words to Becky.

Last time I posted I said that most locals considered Sant’Eustachio’s coffee the best in Rome. Today I’m saying most locals consider Tazza d’Oro’s coffee the best in Rome.  Okay, let’s cut to the chase. Both are great. Both coffee bars are located near the Pantheon and both serve a multitude of customers with Tazza d’Oro larger and a bit heavy with tourists. But Tazza d’Oro wins the competition when it comes to their specialty Granita di Caffè, an icy, slushy coffee concoction served with a mound of thick, rich whipped cream. COFFEE LOVERS CANNOT LEAVE ROME WITHOUT TRYING A GRANITA AT TAZZA D’ORO.

Then again, if Rome isn’t in the near future, you can make a reasonable granita at home.

COFFEE GRANITA

Pour 2 cups hot espresso over 1/2 cup sugar and stir until sugar dissolves. If desired, add a teaspoon or two of flavoring (vanilla is one of the secret flavors used in some Italian coffee bars). Refrigerate mixture until it is cold, and then transfer to an 8-inch metal baking pan. Place pan in a freezer. Stir with a fork every 30 minutes until mixture becomes slushy; this should take from 1-1/2 to 2 hours. (While stirring, break up any large chunks that might form.) Transfer slushy mixture to a bowl and beat with a fork until crystals are a little smoother and more uniform, about 1/2 minute.  Freeze until granita firms enough to be scooped, about 1/2 hour.

Serve with sweetened whipped cream.

Yield: 4 servings.