The perfect cappuccino is an espresso coffee with  equal parts of milk and milk cream, totalling about 150 ml.

Preparation of the milk cream (not foam) is the secret for the perfect cappuccino. A luxuriant, long lasting cream, without large bubbles, is the secret to the magnificent sensation for your palate.
Use whole milk, as cold as possible, for best results. This allows more time to work the foam before it reaches 65 °C, the temperature at which the milk fats and proteins transform, whipping it perfectly.
It is very important that you position the steam nozzle correctly with respect to the surface of the milk. The ideal position, or sweet point, is when the tip of the nozzle is a half a centimetre below the surface, slightly to one side so that the steam forms a vortex. As the volume of the milk increases, lower the container to keep the steam nozzle in the same position with respect to the milk level. Once the temperature is reached, you must continue to work it, tapping the base of the container lightly on a surface in order to eliminate the bubbles. Rotate the container with large movements in order to keep the milk and cream mixed and to pour them together into the espresso.

The art of the perfect cappuccino does not end here. In fact, milk opens a whole new frontier for the originality, creativity, and experience of the barman.