Caffe alla Val d’Aostana

Caffè alla Valdostana, or Valdostan Coffee: Wherever you go in the Alps, it seems, you will run across fortified coffees, which are often served in multi-spouted wooden containers, the idea being that each person will take a sip from a spout, then pass the container on to the next person who will use the next spout. The tradition may be born of barracks customs among soldiers, but is now welll rooted.


  • 6 demitasse cups of not-too-strong espresso
  • 1/2 cup red wine
  • 6 shots grappa
  • 12 tsp sugar
  • zest of a lemon, cut into thin strips


  1. While the coffee is brewing, combine the remaining ingredients in a pitcher, stirring to dissolve the sugar. Stir in the coffee, and pour the mixture through a strainer, into a grolla. If you don't have one, 6 glasses will work nicely too.
  2. (NOTE: WE HAVE A GROLLA) Purists never wash their grolle, but merely rub them clean with a damp cloth. We will show this for demo purposes only and because it is tradition.

This recipe was featured on Season 19 - Episode 1924.

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