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Overlook the rather silly name (also note: there is no apostrophe, despite many public typos), and you will find a pretty serious café that highlights the food of Emila-Romagna and Puglia regions of Italy. It's a courtyard café in the Stanford Barn, technically located in what's called the Barn's "Powerhouse". There is outdoor patio seating among café tables and parasols that surround the brick building. Inside there are a few small café tables packed together in a tight space. They call themselves "autentica cafeteria italiana," and it's hard to argue when there is an Italian staff making salads, panini, and espresso. For espresso, they use a two-group Elektra machine at the service window. With it and their Danesi beans, they produce a shot with a deep, rich-looking, darker brown crema with some texture. It's a modest-sized shot that's potent, but not necessarily prominent. It has a well-blended and satisfying flavor of pepper, some tobacco, spices, herbs, and some sweetness - with nothing much more prominent than the other flavors. Served in Danesi logo cups - after your meal as they might (and should) suggest.
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