An espresso ristretto I made from Julius Meinl Expert Sidamo beans that eventually made it into my tiramisu (because it was cold till I finished with this photo). I very much like to use the professional line of Sidamo beans from the traditional Viennese brand Julius Meinl — a brand that is quite present in Northern Italy, even in Venice. It’s a perfect match for a classic tiramisu with Viennese raw materials.

An espresso ristretto I made from Julius Meinl Expert Sidamo beans that eventually made it into my tiramisu (because it was cold till I finished with this photo). I very much like to use the professional line of Sidamo beans from the traditional Viennese brand Julius Meinl — a brand that is quite present in Northern Italy, even in Venice. It's a perfect match for a classic tiramisu with Viennese raw materials.

An espresso ristretto I made from Julius Meinl Expert Sidamo beans that eventually made it into my tiramisu (because it was cold till I finished with this photo). I very much like to use the professional line of Sidamo beans from the traditional Viennese brand Julius Meinl — a brand that is quite present in Northern Italy, even in Venice. It’s a perfect match for a classic tiramisu with Viennese raw materials.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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