Bar Seventy Seven di Pietro Sarubbi In Ginosa

We arrived in Stigliano for a beautiful hike, and like any self-respecting explorer, we had a crucial mission: to find a cappuccino and a croissant before the caffeine level in our blood reached absolute zero. After a brief search, we entered Bar Sarubbi. To be honest, the first impression wasn't one that makes you think, "I'm going to have a mystical experience here." But when the need for coffee calls, you can't be too picky. The cappuccino turned out excellent, and as we chatted, my curiosity as a coffee enthusiast took over. I asked what blend they used. The answer was interesting: not a single espresso, but a special blend, enriched with locally roasted coffee. At that point, what always happens when I hear about secret blends happened: I ordered an espresso. And there, the story took an unexpected turn. The cup arrived. The crema was a beautiful hazelnut color. I put my nose closer and smell chocolate. First sip... silence. Second sip... more silence. Third sip... by now I was busy re-evaluating all my personal rankings of the best coffees. No aggressive acidity. Perfect roast. Full body. Sweet and velvety aftertaste. A coffee that doesn't slap you in the face to get noticed, but rather wins you over with elegance. I have to admit: it was one of the best espressos I've had in recent years. Bar Sarubbi isn't one of those places where you find poetic descriptions of the beans, experimental extractions, or baristas with stopwatches around their necks. Yet, in that simple cup, I found a quality that many specialty coffee bars would do well to emulate. Moral of the story? Sometimes you travel hundreds of kilometers in search of the perfect coffee, only to find it where you least expect it. If you're passing through Stigliano, do yourself a favor: stop by Bar Sarubbi and order an espresso. The risk is that all the other coffees will then seem a little less interesting to you.