DINE&WINE
Canary Islands Kanarska ostrva
Barakito – arhitektura u čaši Vodite računa kada poručite ka- fu na Tenerifima jer to tamo nije br- zi i kratki jutarnji ritual, već slojevi- ti desert koji, ako niste mnogo ješni, može da prođe i kao doručak! Kada na ostrvu naručite barakito, poznat i pod nazivom zaperoko, dobijete pro- zirnu čašu u kojoj su sastojci preci- zno poslagani u pet vidljivih, nepo- mešanih slojeva. Ova kafa se priprema u staklenim čašama baš zato da bi se jasno vide- la boja i gustina. Na samom dnu na- lazi se izuzetno slatko kondenzovano mleko. Preko njega se pažljivo dosi- pa „Licor 43“, aromatični španski liker od citrusa i bilja, ili pak lokalni kanar- ski rum od trske. Sledeći sloj čini sveže pripremljen, jak espreso, na koji dola- zi bogata mlečna pena. Sve se kruniše rendanom koricom limuna i veliko ko- ličinom cimeta u prahu. Priča o nastanku ovog napit- ka vodi nas u polovinu prošlog veka u „Bar Imperial“ u Santa Kruzu. Re- dovni gost, po čijem je nadimku ba- rakito kafa i dobila ime, svakog je dana tražio baš ovu specifičnu kom- binaciju slatkog mleka, alkohola i ci- trusa. Vlasnik bara je vremenom uvr- stio njegov neuobičajen zahtev u redovan meni, a receptura se ubrzo proširila po čitavom arhipelagu. Za potpuno uživanje u ovom na- pitku postoje dva pristupa: može- te ga piti sloj po sloj i menjati ukuse od gorkog ka slatkom, ili ga pome- šati kašičicom i dobiti topli, krema- sti koktel. Najbolje verzije i dalje se služe u istorijskim mestima kao što je „Café Kiosco Numancia“ u Santa Kruzu, gde se recept prenosi sa gene- racije na generaciju.
Barraquito – architecture in a glass When you order coffee in Tenerife, be aware that it isn’t a quick and short morning ritual, but rather a layered des- sert that can also serve as a breakfast, provided you aren’t too hungry! When you order a barraquito, aka zaperoco, on this island, you will receive a transparent glass containing ingredients that are pre- cisely arranged in five visible, unmixed layers. This coffee drink is prepared in glass cups precisely to ensure that the colour and density are clearly visible. The bottom layer is made of extremely sweet condensed milk. Poured careful- ly over the milk is Licor 43 (an aromat- ic Spanish vanilla liqueur made of cit- rus and herbs) or a local Canarian cane rum. The next layer is freshly brewed, strong espresso, which is topped with rich frothed milk. And the entire con- coction is crowned with grated lem-
on peel and a generous helping of pow- dered cinnamon. The story of this drink’s origins takes us back to the middle of the 20 th century at Santa Cruz’s Bar Imperi- al. A regular guest there, whose nick- name (Barraquito) gave the beverage its name, requested this specific com- bination of sweetened milk, alcohol and citrus every day. Over time, the bar’s owner included this unusual re- quest on the bar’s regular menu, and the recipe soon spread throughout the archipelago. There are two approaches to enjoy- ing this drink fully: you can drink it lay- er by layer, experiencing the flavours changing from bitter to sweet, or mix it with a spoon to create a warm, creamy cocktail. The best versions are still served at historic spots like the café Ki- osco Numancia in Santa Cruz de Ten- erife, where the recipe has been passed down from generation to generation.
94 | Specijaliteti » Specialities
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