Did you know that in Italy we consume over 6 kilos of coffee per capita every year, yet we rarely use it as an ingredient in cooking? Yet, coffee has been a secret of great chefs for centuries: from medieval marinades to contemporary desserts, this magical bean can transform an ordinary dish into an unforgettable gastronomic experience.
Today we're taking you on a full menu featuring our Dongiò coffee: from appetizer to dessert, four recipes that combine Italian tradition and culinary creativity. For each one, we'll reveal which of our blends works best and why.
The Menu: A Journey of Flavors
| Flow rate | Recipe | Dongiò Blend | Time |
|---|---|---|---|
| First | Coffee risotto | Milan | 30 min |
| Second | Marinated meat | Rome | 2 hours 15 minutes |
| Sweet 1 | Tiramisu | Naples | 25 min + rest |
| Sweet 2 | Drowned | Venice | 5 min |
1. Risotto with Dongiò Coffee (Milano Blend)
An elegant first course that amazes you at first taste
The secret to this risotto is balance: the coffee shouldn't dominate, but rather interact with the creaminess of the cheese. Our Milano blend, with its delicate profile and sweet notes, is perfect for this task. The result? A sophisticated dish, ideal for an important dinner.
Ingredients (for 4 people)
- Carnaroli rice: 320 g
- Butter: 40 g
- Shallot: 1
- Vegetable broth: 1 liter
- Grated Parmigiano Reggiano: 80 g
- Caffè Dongiò Espresso Milano: 2 cups
- Coffee powder: enough to decorate
Preparation
Step 1 - Sauté: Finely chop the shallot and sauté it in a saucepan with half the butter over low heat.
Step 2 - Toasting: Add the rice and toast for 2 minutes, stirring with a wooden spoon until the grains become translucent.
Step 3 - Cooking: Begin adding the hot broth a ladle at a time, stirring constantly. Halfway through cooking (about 10 minutes), stir in the two cups of espresso prepared with our Milano blend.
Step 4 - Stirring: Once cooked, turn off the heat. Add the remaining butter and the Parmesan, stirring vigorously for 2 minutes. The risotto should be creamy and fluffy.
Step 5 - Plating: Serve immediately, garnishing with a light dusting of coffee powder.
Total time: 30 minutes (10 min preparation + 20 min cooking)
💡 Our tip: Don't add too much salt to the risotto while cooking: the Parmesan will add the necessary flavor at the end.
2. Marinated Meat with Dongiò Coffee (Roma Blend)
When our coffee meets the embers: a second course that leaves its mark
Coffee marinades aren't just a fad: the smoky, slightly bitter notes of coffee soften the meat's fibers and create a caramelized crust during cooking. Our Roma blend, with its balanced character and toasted nuances, is the perfect ally for steaks, fillets, and braised meats.
Ingredients (for 2 steaks)
- Beef steaks (or fillet): 2 (about 200-250 g each)
- Caffè Dongiò Espresso Roma: 2 cups
- Extra virgin olive oil: 50 ml
- Soy sauce: 30 ml
- Honey: 1 tablespoon
- Garlic: 1 clove
- Fresh rosemary: 2 sprigs
Preparation
Step 1 - Marinade: In a bowl, combine the cold coffee with the oil, soy sauce, and honey. Add the crushed garlic clove (with the peel) and the rosemary sprigs.
Step 2 - Resting: Immerse the steaks in the marinade, making sure they are well covered. Cover with plastic wrap and let rest in the refrigerator for at least 2 hours (preferably 4-6 hours).
Step 3 - Cooking: Drain the steaks and pat dry the excess marinade with paper towels. Cook on a hot grill or in a nonstick pan for 3-4 minutes per side (for medium rare). Don't turn the steak constantly!
Step 4 - Final resting: Let the meat rest for 3-5 minutes before serving, covered with aluminum foil.
Total time: 2 hours and 15 minutes (including 2 hours for marinating)
💡 Our tip: Bring the meat to room temperature 30 minutes before cooking: this will prevent thermal shock and ensure more even cooking.
3. Tiramisu with Dongiò Coffee (Naples Blend)
The Italian classic that cannot be missed
If there's one dessert where coffee should be the undisputed star, it's tiramisu. Our Napoli blend, intense and full-bodied, with its bold notes of cocoa and licorice, creates the perfect contrast with the velvety sweetness of mascarpone. This is tiramisu as you remember it from your grandmother, but with a twist, the signature Dongiò touch.
Ingredients (for 6 servings)
- Ladyfingers: 250 g
- Mascarpone: 500 g
- Fresh eggs: 4 (very fresh!)
- Sugar: 100 g
- Bitter cocoa: as much as needed
- Caffè Dongiò Espresso Napoli: 300 ml (about 3 cups)
Preparation
Step 1 - Coffee: Prepare 3 cups of espresso with our Napoli blend and let them cool completely in the refrigerator.
Step 2 - Mascarpone Cream: Separate the egg yolks from the whites. In a bowl, beat the egg yolks and sugar using an electric mixer until light and fluffy (about 5 minutes). Add the mascarpone and fold gently with a spatula.
Step 3 - Egg Whites: In another very clean bowl, beat the egg whites until stiff. Fold them into the mascarpone cream, stirring from the bottom up, to avoid deflating them.
Step 4 - Assembly: Quickly dip the ladyfingers in the cold coffee (no more than 1 second per side, otherwise they will crumble) and arrange them in an even layer in a rectangular baking dish. Cover with half of the mascarpone cream. Repeat with a second layer of ladyfingers and the remaining cream.
Step 5 - Finishing: Smooth the surface well with a spatula and dust generously with unsweetened cocoa powder using a fine-mesh sieve. Cover with plastic wrap and let rest in the refrigerator for at least 4 hours (ideally overnight).
Total time: 25 minutes + 4 hours rest
💡 Our tip: For an even more decisive tiramisu, add a spoonful of coffee liqueur (Marsala, Amaretto, or rum).
4. Drowned in Dongiò Coffee (Venice Blend)
The perfect dessert for those who want to end on a light note
Simple, elegant, irresistible: affogato is a dessert everyone can agree on. Our delicate, decaffeinated Venezia blend makes it perfect for an evening dinner: no risk of a sleepless night, but all the pleasure of a real Italian espresso melting into creamy gelato.
Ingredients (for 2 people)
- Quality vanilla ice cream: 4 scoops
- Caffè Dongiò Espresso Venezia (decaffeinated): 2 cups
- Grated dark chocolate (optional): as needed
Preparation
Step 1 - Coffee: Prepare two espressos with our Venezia blend. Let them cool slightly (they shouldn't be boiling hot, otherwise the ice cream will melt too quickly).
Step 2 - Assembly: Distribute two scoops of vanilla ice cream into each glass or bowl. Slowly pour the coffee over the ice cream, creating a waterfall effect.
Step 3 - Garnish: If desired, sprinkle with grated dark chocolate or chocolate shavings. Serve immediately with a long spoon.
Total time: 5 minutes
💡 Our tip: Also try it with pistachio, hazelnut, or stracciatella ice cream for a delicious twist!
Why Cooking with Dongiò Makes a Difference
Cooking with coffee isn't simply "adding coffee to recipes." The quality of the bean, the roast, the flavor profile: everything affects the final result. A mediocre coffee can ruin a dish, while a quality coffee transforms it.
Our blends are designed precisely for this: from the delicacy of Milan to the intensity of Naples, each blend has a distinct character that pairs well with different preparations. When you choose to cook with Dongiò, you bring to the table our passion for quality and the attention to detail that has always distinguished us.
Whether you're an expert chef or a passionate experimenter, these recipes will help you take coffee beyond the cup, transforming it into a true culinary highlight.
And you, have you already cooked with coffee?
Now that you have four recipes ready to try, which will you make first? The sophisticated risotto, the smoked meat, the traditional tiramisu, or the refreshing affogato dessert?
Share your creations with us on social media and discover all our blends in our online shop . Each blend has a story to tell... and a dish to enhance.
Enjoy your meal and enjoy your coffee from the Dongiò family! ☕