The article by food writer Manuela Saragosa, explains, through interviews and analysis, how in Italy people just love going to the bar in the morning and also how in Italy globalised drinks such as the "latte", a gigantic version of an Italian style caffelatte with a bit of foam on top, appear totally ridiculous. "I like to think Italy represents the height of coffee culture, the standard against which all coffee should be measured," says the author. This is why Italians refuse "to put hazelnut syrup or a sprinkling of cinnamon" in their espresso. International coffee chains thus sell a "shabby imitation of the real thing", the espresso, preferably hot, as served in hundreds of thousands of Italian bars every day. The journalist then quotes a figure from the International Coffee Organisation, which has calculated that globally consumption has grown by nearly 42 percent since the turn of the millennium. This is a worldwide trend, to which we should not be "provincial" in attitude and closed to innovation. However, one thing is clear: around the world "we're not drinking it in the Italian way". A "caricature of Italian espresso was what was exported". (AGI)