Caffè con Grappa (Resentino)

Caffè con Grappa, also known as Resentino, is an Italian after-dinner coffee beverage made by adding a shot of grappa—a grape pomace brandy—to a freshly brewed espresso. The practice is a variation of the broader *caffè corretto* (corrected coffee) tradition, where spirits are used to “correct” the coffee for a stronger, warming finish. The name “resentino” derives from the Italian *resentinare*, meaning to rinse the coffee cup with a small amount of alcohol before pouring the coffee, often with the grappa added directly to the grounds or the empty cup to capture the aroma.

Key ingredients are simply a high-quality espresso and a well-crafted grappa. A great version is distinguished by balance: the coffee should be robust enough not to be overwhelmed, while the grappa adds a fruity, herbaceous kick without becoming harsh. Temperature is also critical—the drink is usually served hot, so the grappa should be at room temperature or slightly warmed to avoid diluting the espresso’s heat.

Regional variations abound across Italy. In the Veneto and Friuli, grappa from native grape varieties like Moscato or Prosecco may be used; in Piedmont, Barolo grappa offers a more tannic profile. Some versions substitute other spirits, such as sambuca or brandy, but grappa remains classic. In Campello Sul Clitunno, the dish is noted at Trattoliva, where user JustUs highlights it as a local specialty, typically enjoyed as a digestif after a meal. This preparation often mirrors the resentino method, ensuring a potent, aromatic finish. While simple, Caffè con Grappa embodies Italian conviviality—a quick, spirited punctuation to a leisurely dinner.