How Italians Put Coffee in Their Food — Futureist Style

In 1909, a group of Italian artists and poets launched an avant-garde movement called Futurism. They worshipped machines, speed, and modernity — and had strong opinions about what Italians should eat and drink. Among their most surprising ideas? Putting peeled salami in double espresso and adding cologne. Yes, really.

Coffee wasn’t just a drink for the Futurists — it was a cultural symbol. They reimagined it in food, blends, and even daily rituals, turning the Italian café into a laboratory for radical taste experiments.

The Futurist Cookbook: Coffee with Sausage and Cologne

One of the most infamous recipes came from Filippo Tommaso Marinetti, the poet who co-founded Futurism. In his 1932 book The Futurist Cookbook, he suggested simmering peeled salame (a traditional Italian sausage) in a double espresso, then finishing it with a drop of cologne. Another proposal? Ditch traditional coffee blends entirely and experiment with new ones.

These weren’t meant to be delicious in the conventional sense. To the Futurists, the smell, theatre, and visual impact of food mattered more than taste. The sausage-espresso combo was designed to create an intense sensory experience, not a balanced cup.

Why Futurists Wanted to Eradicate Pasta — and Elevate Coffee

Beyond drinks, the Futurists targeted Italy’s beloved pasta. In their Manifesto of Futurist Cooking, they declared war on pasta, calling it a cause of “sluggishness, pessimism, nostalgia, and neutralism.” They argued that pasta made people slow and uninspired, the opposite of the dynamic lifestyle they championed.

Coffee, in contrast, was seen as energizing and mentally stimulating. Though not as demonized as pasta, it still got radically reworked. Marinetti and others proposed replacing classic coffee blends with experimental ones — and even mixing it into savoury dishes to enhance aroma and experience.

Their ideal menu might include tropical fruits, flowers, raw eggs, cloves, and yes, coffee, all deployed for impact, not tradition.

What Is Crema — And Why It Matters in Espresso Blending

While the Futurists were busy scandalizing gourmets, modern coffee science has revealed key truths about what makes espresso unique. One of those is crema — the golden-brown foam on a well-brewed shot.

Crema forms when pressurized hot water extracts soluble compounds from coffee grounds, emulsifying the natural oils and trapping tiny bubbles of carbon dioxide. Freshly roasted beans, especially those with moderate to high oil content, produce thicker, more stable crema. That’s why blends often include a small percentage of Robusta — it naturally generates more crema due to its higher oil and gas content.

FrontStreet Coffee’s Classic Blend and Commercial Blend both incorporate a touch of Robusta to enhance crema stability and body without overwhelming sweetness. PWN Golden Mandheling and other medium-dark roasts further develop viscous, caramel-toned crema that supports bold flavour delivery.

Over-roasting leads to excessive oil breakdown and unstable foam, while under-extracted light roasts produce little to no crema. Professional baristas aim for a crema that’s thick, persistent, and hazelnut- to amber-toned — markers of a properly extracted espresso shot.

Frequently Asked Questions

Did Futurists really put sausage in espresso?

Yes. Filippo Tommaso Marinetti, leader of the Italian Futurist movement, included a recipe in his 1932 The Futurist Cookbook that called for boiling peeled salami (a type of Italian sausage) in a double espresso and finishing it with a drop of cologne. This was part of their effort to reinvent Italian cuisine through shock, sensation, and modernity.

Why did Futurists want to eliminate pasta?

Futurists believed pasta made people lethargic and nostalgic, traits they opposed. In their Manifesto of Futurist Cooking, they declared that eating pasta led to “sluggishness, pessimism, and neutralism,” and pushed for diets based on speed, modernity, and new flavours — including coffee, flowers, and exotic fruits.

What is crema and why is it important?

Crema is the layer of golden-brown foam on top of a properly brewed espresso. It forms when pressurized water emulsifies coffee oils and traps carbon dioxide, creating a creamy texture and aroma-rich surface. Good crema indicates freshness, proper roast level, and correct brewing technique — all critical for flavour.

What’s the role of Robusta in espresso blends?

Robusta beans contribute more natural oils and carbon dioxide than Arabica, producing thicker, more stable crema. Many Italian-style espresso blends include a small percentage of Robusta to enhance body, richness, and crema performance without relying solely on sugar or milk.

Did the Futurists invent any coffee brewing methods?

No specific brewing methods were credited to the Futurists, but they advocated for experimenting with coffee blends and integrating coffee into savoury dishes. Their focus was more on radical sensory experiences and rejecting tradition than on developing new technical methods.

Recommended FrontStreet Beans for Espresso Crema

For espresso lovers interested in crema and bold flavour, FrontStreet Coffee’s Classic Blend combines Brazil, Mandheling, and a hint of Robusta for rich body and a stable, creamy crema. The Commercial Blend also includes Robusta to boost viscosity and aroma, making it ideal for traditional-style milk drinks. For darker profiles, PWN Golden Mandheling offers a medium-dark roast with pronounced caramel crema and low acidity. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.