At Frangente, the espresso is by Dalla Corte

[Source: Comunicaffè]

At the restaurant “Frangente “in Milan, the espresso is by Dalla Corte: "We’ve chosen craftsmanship"

The chef: "We turned to Dalla Corte because we saw their production cycle - directly inside the company’s headquarters - where we explored their structure and saw the product actually being made. This created an incredible synergy and mutual respect between us."

MILAN – There is a lot of talk lately –fortunately – about bringing high quality coffee to haute cuisine. A switch that many find hard making, whilst for others is seen as an opportunity to raise the level of their business.

To take this path, however, you need the right partners: this is the case of Frangente with Dalla Corte. We talked about the happy marriage between two artisanal businesses, with chef Federico Sisti at his restaurant in Milan. […]

Let's talk about coffee and your relationship with Dalla Corte

“To complete the culinary journey of my menu, I wanted an important coffee experience, so I turned to Dalla Corte. They guarantee a handcrafted product, of which they know everything, bit by bit. This company knows what they make, why they make it that way and how to use it exactly. As I do with each ingredient on my menu.

We also relied on Dalla Corte for training our staff. We have a Studio Aqua with the matching Max grinder on-demand: grinding coffee on the spot, with 250-gram coffee bags to avoid oxidation, and daily cleaning of the machine, determine a top result in the cup. […] This is why we turned to Dalla Corte: we saw their production cycle - directly inside the company’s headquarters - where we explored their structure and saw the product actually being made. This created an incredible synergy and mutual respect between us."

Researching coffee is already an incredible result for an Italian café, but in a restaurant, it is even more exceptional – a great bet

“It’s a starting point for true professionals and other colleagues of mine who love excellence, to understand that even coffee must be studied and rethought. Above all, drinking a good espresso is good for the mind and healthy for the body. […]

We didn’t take training for granted. I compare the Dalla Corte machine to an important car, like a Lamborghini. Without any training, I would be using it at 10% of its potential. […]

We were trained in "Officina Dalla Corte", a dedicated space that opened about a year ago at the company's headquarters in Baranzate, just outside Milan. This experience was so interesting, allowing us to learn everything about the Studio espresso machine in a short amount of time. The trainers teach you all the steps and how to tell a good coffee from a bad one.”

Coffee trainer Davide Valenziano carries on:

“Officina Dalla Corte is not only our training hub, it’s also a showroom that allows customers to try the products first-hand and observe the production cycle. Together we try to find the best solution for their business.”

What was the biggest challenge in taking Dalla Corte into the restaurant business? Was it hard?

The trainer goes on: “It depends on who is asking us for information. With chef Federico there was a common desire to bring a high-quality experience at 360 degrees. We shared a vision where haute cuisine restaurants can offer a coffee experience that is on the same level as the rest of the menu. It isn’t easy to find good coffee in restaurants and unfortunately the experience can be ruined right on the end. It's nice to see that people who care about it are increasingly more."

The chef takes the floor again, keeping his gaze fixed on Dalla Corte who is ready behind the counter: ”There are many colleagues today who work well and are true professionals. Where there is a culture of catering, it’s not acceptable to offer something carelessly in their restaurants. […]

Is the espresso machine expensive? It's not a problem: it's an expense that comes back with interest. Giving quality is fundamental to stand out today, and I hope that one day it will be the norm as it already is abroad.

This machine, built by hand, leads to excellence in coffee because it’s what it is designed for: by regulating the temperature of the boiler, extraction times and much more. However, if there is no knowledge and no training, one cannot have the skills for a top-quality coffee. […]