Moretta Fanese

Name: Moretta Fanese
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Italy
Ingredients: 8 g (about 2 Tbsp) granulated sugar; 2 whole untreated lemons; 120 ml (½ cup (4 fl oz)) dark rum; 80 ml (⅓ cup (≈2.7 fl oz)) brandy; 60 ml (¼ cup (2 fl oz)) anise liqueur; 20 g (≈¾ oz) lemon zest; 480 ml (2 cups) freshly brewed espresso; 1 pinch ground cloves

📍 Fano, Province of Pesaro and Urbino, Marche — Adriatic coast of central Italy ★ 4.0

Last updated Sep 2, 2026 · Reviewed by the WhatWhereVacay editorial team

Moretta fanese is a dark espresso-and-brandy drink from Fano on Italy's Adriatic coast, layered with anise liqueur, lemon and cracked pepper.

About Moretta Fanese

Moretta fanese, sometimes shortened to moretta, is the small, dark coffee-with-brandy-liqueur drink of Fano on the Adriatic coast of the Marche region. It is built in a single cup: an espresso poured first, then a measure of anise liqueur — typically sambuca or mistrà — followed by brandy, lemon peel, a twist of black pepper and a single sugar cube. The hot cup is held by the rim and tapped lightly on the wooden bar; the technique aerates the layered liquids into a short, dense crema that the bartender lights, briefly, to set the crown. The drink is the signature of Fano's late-opening enoteche and the after-dinner ritual of the fish restaurants of the port, traditionally served with biscotti or the area's small fig-and-almond pastries. It is associated with Carnival — particularly the night of Giovedì Grasso — when crowds in costume move between the historic centre's bars ordering moretta in rounds.

🏛️ History & Culture

Moretta Fanese is a traditional coffee drink from the coastal town of Fano in Italy's Marche region. Its exact origins are debated, but it is widely associated with local maritime and café culture, likely emerging in the 19th or early 20th century as a warming, spirited pick-me-up for fishermen and travelers.

The drink combines espresso with lemon zest, sugar, and rum, typically served in a small glass or cup. While variations exist—some adding anise or other spirits—the core recipe remains tied to Fano, where it is enjoyed as an after-dinner digestif or social beverage, reflecting the region's penchant for robust, aromatic coffee preparations.

🍳 How to make Moretta Fanese

AI-assisted, not kitchen-tested

Moretta Fanese

A traditional warming coffee drink from Fano in the Marche region, the Moretta combines espresso with rum, brandy, anise liqueur, citrus peel, and a lemon-sugar crust on the rim. It's typically served after dinner as a digestif, shared among friends at the table from a single large bowl.

Prep: 10 min
Cook: 5 min
Total: 15 min
Serves: 4
Difficulty: Easy

Recipe ingredients

8 g (about 2 Tbsp) granulated sugar, for the rim
2 whole untreated lemons, for zest and juice; wash well
120 ml (½ cup (4 fl oz)) dark rum, traditionally Jamaican or Italian dark
80 ml (⅓ cup (≈2.7 fl oz)) brandy, Italian brandy or Cognac
60 ml (¼ cup (2 fl oz)) anise liqueur, sambuca or anisetta
20 g (≈¾ oz) lemon zest, wide strips, blanched
480 ml (2 cups) freshly brewed espresso, hot, very strong
1 pinch ground cloves, optional, traditional

Steps

1 Prepare the cups: rub the rim of 4 heatproof glasses or small cups with a cut lemon, then dip the rim into granulated sugar to create a frosted crust. Set aside.
2 Blanch the lemon zest: bring a small pot of water to a boil, add the wide strips of lemon zest, and blanch for 30 seconds. Drain and refresh under cold water to remove bitterness.
3 Warm the alcohol: in a small saucepan over low heat, combine the rum, brandy, anise liqueur, and the blanched lemon zest. Warm gently for 2-3 minutes — do not let it boil, as alcohol will evaporate. Optionally add a pinch of ground cloves.
4 Remove the zest from the saucepan and divide the warm liqueur mixture among the 4 sugar-rimmed glasses.
5 Brew the espresso fresh and very strong. Pour 120 ml (about ½ cup) of hot espresso into each glass over the warm liqueur.
6 Optionally squeeze a few drops of fresh lemon juice into each cup to lift the citrus aroma, and finish with a strip of the warm lemon zest dropped into each glass.
7 Serve immediately, very hot. Traditionally the Moretta is poured at the table from a shared warmed bowl into the sugar-rimmed cups and passed among companions.

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🧺 Key ingredients

espresso
sambuca or mistrà anise liqueur
brandy
lemon peel
black pepper
sugar cube

🍴 Where to eat it

At historic bars and enoteche in Fano's centro storico, in the fish restaurants of the Porto district, and during Carnival week in February when locals drink it between masked processions.

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