Valdostan Coffee

(Caffe alla Valdostana)

I am from the Aosta Valley, and it seems right to talk to you about this particularity that is part of that region’s popular culture and tradition.

In Europe, coffee spread between the sixteenth and seventeenth centuries, and it is during this period that Valdostan-style coffee made its appearance. What makes this beverage unique is not its preparation, but the containers in which it is served: the “grolla” or friendship cup.

The grolla is chubby, wide, and has spouts that are used for drinking while passing the container from person to person. It dates back to the Middle Ages when it was used daily as a wooden bowl. Over the centuries, it evolved its current shape.

Some historical accounts indicate Cogne (Aosta Valley) as its birthplace. The wood chosen for its creation is maple or walnut, as these materials are perfect for enhancing flavor and for heat resistance, and the main reason for its popularity is found in its shared enjoyment. “The one who drinks alone chokes!” is the saying from which the tradition of Valdostan coffee starts. It’s an excellent drink that stimulates joy, companionship, and laughter.

When using a grolla for the first time, it should be rinsed with bitter coffee or grappa. Afterward, it should never be washed with water but cleaned with a damp, warm cloth.

Traditionally, the cup is supposed to have as many spouts as there are friends intending to participate. It must be passed in a counterclockwise direction, always starting from the oldest, and each person must drink from their own spout. The cup should never be set down but passed from hand to hand until the coffee is finished, to give each person their portion with ample room to go around multiple times. However, it’s rare to always drink from the same spout, and this gives the ritual that unique touch that creates togetherness and a sense of participation.

Preparation

The ingredients of Valdostan coffee are 4 small cups of coffee, 2 small cups of Valdostan grappa, 8 teaspoons of sugar, and pieces of lemon and orange peels. You should place the lemon or orange peel in the friendship cup, moisten the rim with a bit of grappa, and sprinkle sugar over it. After preparing the coffee separately, pour it hot into the grolla, adding grappa and sugar. Then, ignite the alcohol on the edge of the grolla until the sugar sprinkled on the rim becomes caramelized.

And this is Caffe alla Valdonstana, perfect for cold winter evenings, especially when the temperatures outside are below zero!