A peculiar recipe, a luxurious service, and a story taken up by the New York Times: chef Giuseppe Bruno's golden cappuccino is literally driving Americans crazy, so much so that it ended up in the most prestigious magazine ever.
The news
The New York Times, the most influential newspapers in the world, paid tribute to Italian chef Giuseppe Bruno for his new creation: “Cappuccino d´Oro”, the golden cappuccino. In the menus of Caravaggio and Sistina, two pillars of fine dining in Manhattan's Upper East Side, there will be a new, curious, and extravagant way to end one’s meal: a cappuccino prepared with buffalo milk. The new item is based on the use of the highest quality ingredients.
The greatest attention to details is given to the experience in tasting the Cappuccino d'Oro, currently offered at the price of $20. Starting with the cup, perfectly complementing the artwork present in both restaurants and on the color palette of the gold leaf resting on the delicate buffalo milk foam. These fine Ginori cups, coming from a company with more than 100 years of history, are an authentic expression of Made in Italy. The other fundamental element is the choice of coffee. And here again, Bruno relies on another Italian excellence: the Sicilian coffee Miscela d'Oro, the golden blend, able to enhance the qualities and aromas of espresso coffee in its enchanting combination with creamy buffalo milk.
The sheer quality of the end products enhances the quality of the raw material in and on itself. The main revolutionary aspect of the Golden Cappuccino in relation to the classic version, is precisely the use of buffalo milk which, with a higher fat content than cow's milk, forms a rich foam that has a unique mouthfeel.
Judging by the media storm and the public’s feedback, we could say that New Yorkers are already going crazy for it.
