If you’ve ever spent a blazing summer afternoon in Southern Italy's region of Salento —the sun-drenched, olive-tree-pocked heel of Italy’s boot—you already know that regular iced coffee just doesn't hit the same. Enter Caffè Leccese (or Caffè alla Salentina), the undisputed king of Italian summer drinks straight out of Lecce.
It’s ridiculously simple, sweet without being overwhelming, and seriously addictive. Here is everything you need to know about where it came from and how to whip one up on your patio.
Where Did This Genius Combo Come From?
People in Puglia have been obsessing over cold coffee for centuries. Word on the street is that iced espresso originally trickled into the port of "Otranto" back in the 15th century, but the actual recipe we drink today was perfected by the legendary Quarta Caffè family in Lecce.
Back before refrigerators were standard, local cafés would chip off massive blocks of ice to flash-chill hot espresso. But standard granulated sugar refuses to melt in iced drinks, leaving you with a gritty mess at the bottom. The fix? Latte di mandorla—a thick, sweet almond syrup made from local Pugliese almonds. Stirred straight into the hot espresso over ice, it creates this silky, perfectly balanced sweet coffee that ruined standard iced lattes for me forever.
What You'll Need
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1 double shot of piping hot espresso (or a strong pull from your Bialetti Moka pot)
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2–3 tbsp sweet Italian almond syrup (latte di mandorla or high-quality Orgeat syrup— definitely not carton almond milk!)
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2–3 big, solid ice cubes or one LARGE ice cube ( Classic Style )
How to Make It
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Prep the base: Pour your almond syrup into a short tumbler glass and drop in your ice cubes.
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Brew it fresh: Pull a fresh hot espresso shot or pour it straight from the Moka pot.
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The pour: Pour the hot coffee directly over the ice and syrup. The heat instantly cools off against the ice without watering it down, giving you those gorgeous contrast layers.
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Stir & sip: Give it a good swirl with a spoon right before drinking so the sweet, nutty syrup blends into the crema.
Grab a warm pasticciotto pastry if you can find one, kick back, and pretend you're sitting in a courtyard in Lecce!