Dish
Americano
Photo from
Porcellino Divino · Spello
The story
The Americano is a classic Italian coffee drink consisting of espresso and hot water, typically served in a larger cup than a standard espresso. Its origin is often attributed to American soldiers stationed in Italy during World War II, who found traditional espresso too strong and requested it diluted with hot water, giving rise to the name "Americano." Key ingredients are simple: a single or double shot of espresso and hot water, usually in a 1:2 or 1:3 ratio. A great version is distinguished by the order of preparation—water added first, then espresso—which preserves the crema and creates a smoother, more aromatic cup. The water should be just off the boil to avoid bitterness, and the espresso should be freshly pulled with a rich, balanced flavor that remains present even after dilution. Regional variations exist: in some parts of Italy, the drink may be served with the water on the side, while in the United States, it is often made with a longer pour of water. In Australia, a similar drink called the "long black" uses a reverse method, with espresso poured over hot water to maintain the crema. At La Tana Gourmet in Asiago, Italy, the Americano is prepared with precision, as noted by the local guide *Cosa mangiamo oggi?*, emphasizing the importance of quality espresso and proper water temperature for an authentic experience.
Synthesised by AI from every creator’s review.
Where to eat it
3 places reviewed by YouTube creators.
Spello (1)
Segrate (1)
What creators say
Highlights from 3 creator reviews of Americano.
A porchetta and panini spot in Spello with exceptional quality, especially the pulled pork and the nobile sandwich. The bread from Forno Papandrea makes a big difference. The best porchetta in Umbria according to the creator.
Salaam Mellat is a street-food spot in Milan run by guys with 40 years of experience cooking pork at stadiums — the food is high-quality, well-crafted, and generous, though a bit pricey and the house sauce is too spicy for my taste.
Alessandro Dal Degan's cuisine is a super personal one that reworks the territory, taking cues and influences both from the Lagoon, which is very close by, and from the travels he takes around the world. There are a lot of ups and downs, definitely don't get bored, don't expect the classic bread and butter. I also really liked the pairing. There were alcoholic and non-alcoholic cocktails. They not only accompanied the dishes but complemented, dare I say, the dishes. The menu changes every season so we show you this menu because the chef's philosophy is to start over every season to question yourself. And, I would add, if you come to this place, accept that you are not in control of the situation because not everything will be explained to you, you will not have a menu in your hand and you will not know what will come. Among my absolute favorite dishes, radicchio and also its accompanying drink. I loved the mackerel. Franci, even if it doesn't seem like it because she says it with a bit of sadness, really liked the mackerel. We easily spent 700 because the menu costs 350, pairing included. It's not a little. In my opinion, it is worth climbing up here to try cuisine that you will never find anywhere else.