In the sunny heel of Italy’s boot lies Salento, a stretch of land suspended between sea and stone; famous for its turquoise water, white beaches, and beautifully rugged coastline, this part of southern Puglia has earned the nickname the Caribbean of Italy, and it’s easy to understand why. But beyond its natural beauty, Salento has its own culinary identity and, among its local specialties, one drink stands out in summer: caffè salentino, also known as caffè leccese.
Made with strong espresso and sweet almond syrup, poured over ice, caffè salentino is tradition, a symbol of hospitality, and a cooling ritual that speaks of land, taste, and life’s rhythm. And while you can now find it in various corners of Italy, its roots – just as its heart – remain firmly in Salento.
According to legend, iced coffee first arrived in Italy from the Iberian Peninsula as early as the 15th century, making its way through the port of Otranto. While the habit of chilling coffee evolved over time, the distinctive Salentine twist – combining espresso with almond – likely came later, when local ingredients and custom shaped the drink we know today. The addition of almonds gave the recipe a new personality. Almonds have been grown in Puglia for centuries, and almond-based syrups and pastries are central to its culinary traditions; but the union of coffee and almond created something unique and refreshing, and eventually became a staple of summer mornings across Lecce and the whole of Salento.
A more modern version of the story credits Antonio Quarta, the founder of Lecce’s Quarta Caffè roastery, with popularizing the practice in the 1950s. To counter the oppressive summer heat, Quarta began serving freshly brewed espresso with crushed ice cubes and… a touch of sweetness, given by the almond syrup: the ice was chipped by hand, the coffee still hot, and the result quickly became a hit.
Though years have passed, the method hasn’t changed much. While most bars today use crystal-clear cubes instead of crushed ice, the basic process remains the same: a strong shot of coffee, almond flavor, and plenty of cold.
A perfect pausa from the sweltering heat of Salento’s summers, it’s not unusual to find people sipping caffè salentino at a bar counter mid-morning or enjoying it slowly under a shaded awning in the afternoon. Ordering one is a small, shared ritual: the espresso is served piping hot, often in a separate cup, while the almond syrup and ice wait in a tumbler beside it. You pour, you stir, and then you taste, the temperature dropping just as the flavors round out.
It’s also worth noting a common misunderstanding: using almond syrup and almond milk is not the same. While the latter could technically be used, the real caffè salentino calls for high-quality almond syrup to be true to its origins!
How to make caffè salentino at home
The good news? You don’t need a bar in Lecce to enjoy this drink. With a moka pot or espresso machine and a few good ingredients, you can recreate it at home.
What you’ll need (for one serving):
- 50 ml of hot espresso (or a long moka coffee)
- 10 grams (roughly 1 tbsp) of sweet almond syrup
- 2 to 3 solid ice cubes
Instructions:
- Brew your espresso fresh, using either an espresso machine or a moka pot.
- Pour the almond syrup into a short glass.
- Add the ice cubes (high-quality ice is important, avoid hollow cubes).
- Once the coffee is ready, pour it over the ice and syrup.
- Stir gently and drink slowly to enjoy the blend of coolness, bitterness, and almond sweetness!
Tips:
- Use filtered or bottled water for the ice if possible: it makes a noticeable difference.
- Choose a coffee blend with medium-dark roast for balance.
- For an even creamier version, some bars offer soffiato (with milk froth) or shakerato (shaken cocktail-style), but the classic is pure and simple.
The importance of details
Local coffee experts insist on the freshness of the espresso: it must be hot when it meets the ice because the contrast is part of what defines the drink. The ice shouldn’t melt immediately, nor should it be crushed to slush. High-quality ice – ideally made with good water and solid throughout – is a must. As for the almond flavor, less is often more: a teaspoon of almond syrup is enough.
Traditionalists will also tell you: make sure the syrup is natural and, if possible, produced in Puglia. Many local families still make their own syrup at home during the almond harvest season, using hand-peeled almonds, sugar, and water.
From Salento to the world
Though local in essence, caffè salentino is beginning to travel! Some Italian cafés outside Puglia have added it to their summer menus, and a handful of food bloggers have helped introduce it to international audiences. Its appeal is clear: it’s simple, elegant, and very seasonal.
But in Puglia, it is even more than that; it’s a moment, a habit, a summer pleasure that gives the right rhythm to the day: tourists are often surprised to see just how widespread it is. In the heart of Salento, nearly every bar has its own version, and locals often swear by their favorite spot for the “real thing.”
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