Cafeteria NAPOLETANA 3-4T

For more than half a century, ILSA has been producing the famous "cuccuma" at the factory in Collegno near Turin. Have you ever wondered how a Neapolitan cafeteria works?

This special product with a retro look is a true piece of Italian cultural history. You don't have to go far to admire a Neapolitan cafeteria. It is enough to watch a few scenes from Vittorio De Sica's film "Yesterday, Today, Tomorrow," where the beautiful Sophia Loren prepares coffee for Vittorio Gassman precisely with the help of a "cuccumella", together with a "cuppetiello" (a paper cap that is placed on spout to emphasize the coffee aroma even more).

The ritual of making coffee with cuccuma should be done calmly and follow some precise rules. Let's see what they are like!

How to make coffee with a Neapolitan coffee maker:

1. Open the cafeteria by lifting the part with the spout up while holding the other part still (C).
2. Remove the filter (A+B); unscrew the filter (A) and fill the chamber (B) with ground coffee. Then screw the filter back on.
3. Fill the chamber (C) with water to about 1/2 inch from the hole and reinsert the filter, making sure the notch on it lines up with the small hole.
4. Install the spout part as a cover.
5. Place the coffee maker on the heat source (chamber C should be above the flame).
6. When the water boils, steam (and a few drops of water) will begin to come out of the small hole.
7. Remove the coffee maker from the heat source (1) and turn it over (2), while firmly holding both handles.
8. Wait 3 minutes: the water from the chamber will pass through the coffee grounds and the coffee will be ready.
9. Serve by putting the lid back on!

NOT suitable for induction.