The name “Cappuccino” came from the Capuchin Friars, a minor order of friars within the Catholic Church, who in the 16th century were well known for their missionary work helping the poor and were dedicated to extreme austerity, poverty, and simplicity.
Wearing a brown robe with a pointed hood, it is believed that the name stemmed from a specific person in the order, Marco d’Aviano.
According to the Telegraph, when an Ottoman Turk army tried marching into Vienna in 1683, d’Aviano united the outnumbered Christian troops and made them victorious in defending Vienna.
The legend says that after the Turks fled, they left behind Ottoman coffee, and because the Christians found it to be bitter, they sweetened it with milk and honey and named it after the Order of Capuchins. Another source says that the idea of the cappuccino drink appears to have originated in the 1700’s, in the “Kapuziner” coffee houses in Austria, which contained coffee with cream and sugar and eventually added spices.
However, the cappuccino we know today was invented in Italy during the 1900’s after the invention of the espresso machine gained popularity. The first record of the cappuccino appeared in the 1930’s. After World War II, the espresso machine improved, and so changed the process of making cappuccinos, which now have steamed and frothed cream and thus spread its popularity around the world.
Oggi Naturera Polot 1882 vi invita ad arricchire il vostro Cappuccino con uno dei quattro sciroppi più importanti per le ricette a base di caffè: Cannella, Vaniglia, Caramello o Nocciola, dandoti la possibilità di scegliere anche la versione sugarfree, per un aroma più leggero e un ridotto contenuto di zucchero.