THE MORETTA FANESE
It is the right coffee that the sailors and fishermen of the port of Fano drank to warm up and revitalize themselves at work.
The history of this café dates back to 1892, when Mr. Giuseppe Armanni, a coffee grower and liquorist by profession, opened the Caffè Cavour in Fano, where the “Moretta Excellent with Rum” was advertised for 0,10 lire. In 1913 the management of Caffè Cavour passed into the hands of Mr. Edgardo Adrualdi, known as “Bibi”, and Mrs. Luisa Tomassini. Anna Fanelli, Bibi's niece, says that in those years Edgardo invented the Moretta, originally for scavengers who started the day early and cold. At that time the coffee was being prepared with the copper cuccuma, and among the aromas of the coffee, Bibi mixed the secret recipe of sugar, lemon peel, anise and rum. Later, in the 1950s, the espresso machine replaced the cuccuma, and the Moretta Fanese took on its distinctive shape with the 3 layers.
But if at the beginning of history we said that the Moretta was drank by sailors and fishermen, it is because in 1964 Tebaldi and his wife María Teresa opened the Bar del Porto and offered them, the most frequent customers of the bar, the version of the Moretta we know today.
Moretta Fanese is strong, very sweet, and is generally drunk as a digestive or evening tonic. Add to the coffee a mixture of anise, rum and sugar heated with a lemon zest that remains in layers.
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