| Americano |
An Americano is an Espresso diluted with water. The best flavour: 1 oz of Espresso and 4 to 5 oz of hot water (not boiling). Start preparing your Americano by filling your cup with hot water. This allow the hot water to cool a little whilst you are preparing the Espresso. Now pour the Espresso on top of the hot water. Pouring the Espresso on top of the water will give you the most crema and you avoid the chance of burning your Espresso. Usually served black, but milk can be added if desirable (hot or cold).
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| Ciabatta |
Ciabatta (Italian pronunciation: [tʃaˈbatːa], literally "carpet slipper") is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
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| Filter coffee |
A filter coffee is usually made with a filter brewing machine. Hot water (not boiling) is running through a filter (filled with ground coffee) into a glass pot or vacuum flask.
Filter coffee is made from single origin coffees. An Espresso is made from a blend of coffee beans. The reason for this is that the espresso coffee machine extracts more flavours from the coffee and highlights the flavours (about 25% with an espress coffee machine, about 15% with a filter brewing machine).
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| Focaccia |
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| Jacket Potato |
A jacket potato or baked potato is the edible result of baking a potato. When well cooked, a baked potato has a fluffy interior and a crispy skin. It may be served with fillings and condiments such as butter, cheese, ham, or chicken.
CHICCHI's jacket potatoes are baked in a conventional oven and could be filled with tuna, prawns, ham, meatballs, cheese... We're serving them with side mix salad.
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| Lasagne |
 Lasagna (singular, Italian pronunciation: [laˈzaɲɲa]; plural lasagne [laˈzaɲɲe] but always spelled lasagne in Italy and UK) is both a form of pasta in sheets and a key component of the dish lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often ragù.
The word lasagna, which originally applied to a cooking pot, now simply describes the food itself.
Lasagne alla Bolognese uses only Parmigiano Reggiano, Bolognese sauce and nutmeg flavored béchamel sauce (besciamella).
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| Mozzarella Cheese |
 Mozzarella is a generic term for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut"). Mozzarella di bufala campana is a particular type of mozzarella, made from the milk of water buffalo raised in designated areas of Lazio and Campania; some consider it the best for flavour or quality.
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| Provolone cheese |
 Provolone is an Italian, whole-milk cow cheese with a smooth skin produced mainly in the Po River Valley regions of Lombardia and Veneto.
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| Ricotta cheese |
 Ricotta (Italian pronunciation: [riˈkotːa]) is an Italian sheep milk or cow milk whey cheese. Ricotta (literally meaning "recooked") uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production. Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter.
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| Spianata |
 Spianata bread (known as “Pizza Bianca Romana” in Italy) is the bread we use to make our sandwiches. It is a long, flat and golden Roman bread. Handmade, stone-baked, it is six feet long and eleven inches wide. It is light, airy and crisp in texture with a distinctive golden crust, achieved with a few brushstrokes of extra virgin olive oil. Finished with a sprinkling of sea salt, it makes for a sublime mouthful that speaks of comfort, goodness and tradition.
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