Just Google it.
“Caffè in Forchetta.”
It’s a dessert for which you’ll find countless recipes on the internet. In Italian, in English, and even in Spanish (sometimes referred to as café en forchetta).
It’s a dish popular around the world.
And it was first served at Fattoria dei Barbi.
According to Giovanni Righi Parenti, Sienese gastronome and culinary authority, author of landmark Tuscan cookbooks like La grande cucina toscana (The Great Cuisine of Tuscany, 1972) among others, Caffè en Forchetta — coffee on a fork — was invented at the Fattoria dei Barbi.
Also known as Caffè Duro (literally solid or hard coffee), this coffee pudding was an “ancient recipe” served at the end of the meal at the estate’s tavern.
The Taverna dei Barbi recently reopened after the winter break. That’s the Caffè in Forchetta currently served there.
“The best Caffè in Forchetta ever!” declared legacy owner and winemaker Stefano Cinelli Colombini when he sampled it the other day.