Solace in a Cup
By on December 9, 2009 9:09 PM
In Melbourne we're really spoilt for choice when it comes to coffee as we have a plethora of café's that serve outstanding coffee, consequently I have very high caffeine standards. Hence when I'm abroad and in pursuit of my daily hit, I find that my frustration in trying to find a semi decent espresso is often interpreted by those around me as - 'whingeing princess'.
One year, out of sheer desperation I packed the Bialetti and 250g of ground Genovese coffee, so to ensure caffeine consistency whilst on holiday. This year I thought I'd throw caution to the wind so I left my Bialetti and the Genovese coffee at home.
Stupid move!
Within a couple of days of being in Malta I found myself desperately reaching out to the locals on twitter for some caffeine assistance. Thankfully Mona, Andrew and Andrea came to the rescue with the unanimous suggestion that I should pay a visit to Piadina Caffe in Valletta. Whilst being grateful for the 'local knowledge' it didn't solve my caffeine crisis whilst on the island of Gozo, although I did find momentary bliss here. Yet, what it did do was urge me to board the next ferry to Malta in search of this famous café in Santa Lucia Street in Valletta.
Piadina Caffe is renowned all over Malta for both its coffee and the use of Café Vergnano 1882 . After a week of drinking barely passable coffee, I found that I was pleasantly surprised and incredibly relieved. I would also go as far to say that the coffee at Piadina is in fact the best coffee I have ever had on the entire Maltese archipelago!
Yes I am aware that this is a bold claim, but it's the truth!
As well as fabulous coffee Oana makes some of the best piadina's I have tasted outside of Italy. She uses specially sourced bread made by Cristiano Bagnaschi of Lo Spuntino in Msida and fills them with quality Italian cheeses and parma ham, chicken, chorizo, rocket, fresh tomatoes and cream di peproni. Piadina Caffe is closed on Sundays, but open Monday to Friday from 8am through to 4pm and on Saturday between 8am and 2pm.
One year, out of sheer desperation I packed the Bialetti and 250g of ground Genovese coffee, so to ensure caffeine consistency whilst on holiday. This year I thought I'd throw caution to the wind so I left my Bialetti and the Genovese coffee at home.
Stupid move!
Within a couple of days of being in Malta I found myself desperately reaching out to the locals on twitter for some caffeine assistance. Thankfully Mona, Andrew and Andrea came to the rescue with the unanimous suggestion that I should pay a visit to Piadina Caffe in Valletta. Whilst being grateful for the 'local knowledge' it didn't solve my caffeine crisis whilst on the island of Gozo, although I did find momentary bliss here. Yet, what it did do was urge me to board the next ferry to Malta in search of this famous café in Santa Lucia Street in Valletta.
Piadina Caffe is renowned all over Malta for both its coffee and the use of Café Vergnano 1882 . After a week of drinking barely passable coffee, I found that I was pleasantly surprised and incredibly relieved. I would also go as far to say that the coffee at Piadina is in fact the best coffee I have ever had on the entire Maltese archipelago!
Yes I am aware that this is a bold claim, but it's the truth!
As well as fabulous coffee Oana makes some of the best piadina's I have tasted outside of Italy. She uses specially sourced bread made by Cristiano Bagnaschi of Lo Spuntino in Msida and fills them with quality Italian cheeses and parma ham, chicken, chorizo, rocket, fresh tomatoes and cream di peproni. Piadina Caffe is closed on Sundays, but open Monday to Friday from 8am through to 4pm and on Saturday between 8am and 2pm.
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It seems you Antipodeans like to trumpet your local coffee culture! I am glad you found Caffe Vergano to be acceptable. I have enjoyed it in the States.
I have a theory, based upon following the coffee scene for a few decades and across countries, that coffee tastes are highly ground in what ones' original comfort experience was like. In North America espresso coffees tend to be darkly roasted high-grown milds(an industry term, not a description). In Europe they use more Brazils and Robusta. In both areas a low quality version of that is deemed acceptable.
But all this talk about coffee in Australia makes me very curious! Quirky and unique are how I think a coffee culture should be. Maybe I need to find an excuse to visit?
Wow, one would reckon that our maltese neighbours had some sort of a coffee tradition, they're so close to Sicily! I wish your trip can continue being pleasant and coffee-full!
Oh I feel ya - I used to have the same "issue", but after loads of caffeine headaches from not getting enough caffeine (and usually, lackluster caffeine either way), I finally decided to cut it out. three weeks of headaches later, I'm not addicted. But.... I do love me some coffee and I still drink decaf (and occasionally, regular)!!
glad you found a gem!