The “bicerin” tradition in rooted in all the Piemonte region, but especially in the city of Turin. We are going to share with you this local recipe and its history, to impress your guest. You’re welcome!
You know, when it comes to coffee in Italy you can choose between a “ristretto” (short), a “lungo” (long) and other few options. But you can also go for something more local and specific, as it is the “bicerin” from Turin, Piedmont.
By the way, there also is a liqueur called “Bicerin”, but they are two different things.
“Bicerin” is made with coffee, chocolate and whipped cream and it’s so delicious that it became one of symbols of the city of Turin. Let’s dive in and discover its history and, most importantly, the recipe!
The “bicerin”: the history
First of all you should know that “bicerin” is local dialect for “tiny glass”. Specifically, it indicates a small transparent glass, no handles, usually sitting on a white ceramic saucer. This, of course, is the kind of little cup the “bicerin” is served in.
The origin of the “bicerin” stems from another drink from the 18th century: the “bavareisa”. The “bavareisa” ingredients were: coffee, chocolate, milk and syrup; the ingredients were served each one by itself for the costumer to mix them. All along the 19th century, we can spot many different “bicerin” variants. For example the “pur e fiur” (similar to a cappuccino) or the “pur e barba” (with chocolate and coffee) or again the “’n poc ‘d tut” (“a little bit of everything”). This last version is the most successful one, that you can still order to these days.
“Bicerin” is one of the symbols of Turin
This special drink has its own specific bar in Turin, the “Caffè Al Bicerin”, where the “bicerin” was invented.
The “Caffè al Bicerin” is located just in front of the “Santuario della Consolata” church, and it was initially popular as the place to go after Sunday mass.
Shortly after the “Caffè al Bicerin” success, many other places in the city started adding the “bicerin” to their menu, making it the election drink in Turin.
The “bicerin”’s most famous fans
Such a delicacy in a vibrant city like Turins, was easily able to gain many popular admirers over the days. For example, Camillo Benso Conte di Cavour, or Giacomo Puccini or again Pablo Picasso, who never lost an opportunity to sip a good “bicerin” when in the city.
Here some more:
- Alexandre Dumas père, for whom the “bicerin” was one of the things that made Turin great
- Erminio Macario, who loved to enjoy the “bicerin” together with his colleague and actor Carlo Campanini
- Ernest Hemingway, for whom “bicerin” was among the “100 things I would save in the world” list
- Umberto Eco, who also details and celebrates the “bicerin” in one of its masterpieces “The Prague Cemetery”
Finally: the ‘bicerin” recipe
The first thing you need to remember is that the “bicerin” must not be stirred: the ingredients will blend in your mouth.
But let’s get to the point.
The ingredients:
- 1 cup espresso coffee (we suggest our 100% Arabica blend)
- 1 oz dark chocolate
- ¼ cup whipping cream
- ¼ cup of milk
- 2 tbsp sugar
The process:
- Make the espresso coffee and melt the chocolate in a small pot, together with the milk
- In the chocolate and milk pot, add in the sugar and stir until it smoothens
- Take the glass you will use to serve and pour in the cream and the coffee
- Whip the fresh cream with the sugar and add it to the “bicerin”
What are you waiting for? If you cannot travel to Turin right away, just try out our recipe!
