Bicerin: The Delicious Tricolor in a Cup from Turin

If you are lovers of coffee and spoon desserts, get ready to fall in love with the Bicerin, a historic and delicious drink from Turin. Its name in Piedmontese dialect means "small glass" and encapsulates a perfect balance of three simple yet sublime ingredients: espresso coffee, dark chocolate and whole milk cream.

Forget complicated dips and elaborate preparations. The Bicerin is the essence of simplicity and taste, a true warm embrace ideal for a cozy break at any time of the day.

History and Tradition:

Born in the 18th century at the famous Caffè Al Bicerin in Turin (still an institution today!), this drink has won the hearts of intellectuals, artists, and food lovers of all kinds over the centuries. Its uniqueness lies in the layering of the three ingredients, which are traditionally not mixed, offering a unique sensory experience with every sip.

Ingredients for 1 Bicerin:

• 50 ml of espresso coffee (freshly prepared)
• 50 ml of dark hot chocolate (see easy recipe below)
• 50 ml of fresh liquid whole cream (unsweetened)
• Powdered sugar (optional, for garnish)

For the Dark Hot Chocolate (simple version):

• 50 ml of whole milk
• 20 g of good quality dark chocolate (at least 50% cocoa), finely chopped
• A pinch of sugar (to taste)

Preparation:

1. Prepare the hot chocolate: In a saucepan, heat the milk over low heat. Add the chopped chocolate and stir continuously until it is completely melted and the chocolate is smooth and homogeneous. If desired, add a pinch of sugar and stir. Keep warm.
2. Prepare the espresso: Make a creamy and hot espresso.
3. Lightly whip the cream: In a separate bowl, lightly whip the fresh cream with a hand or electric whisk. It should not become stiff whipped cream, but simply thicker and frothy.
4. Assemble the Bicerin:
   • Gently pour the hot chocolate into the bottom of a small, narrow glass (traditionally in glass).
   • With great care and using a spoon turned upside down resting on the inner edge of the glass, slowly pour the espresso coffee over the chocolate. The goal is to create a distinct layer.
   • Finally, still with care and possibly using the spoon, pour the semi-whipped cream over the coffee.
5. Serve immediately: The Bicerin should be enjoyed hot and, traditionally, without mixing the layers. This way, each sip will offer a different combination of the three flavors.
6. Garnish (optional): If desired, lightly dust the surface with powdered sugar before serving.

Tips for a Perfect Bicerin:

• Quality of ingredients: Use good quality espresso coffee, dark chocolate with a high cocoa percentage, and fresh whole cream for optimal results.
• Temperature: Make sure both the coffee and chocolate are well heated at the time of assembly.
• Delicacy: The key to achieving distinct layers is to pour the ingredients very gently.
• Do not mix: Tradition has it that Bicerin is enjoyed without mixing, allowing the flavors to gradually meet in the mouth.

Bicerin is more than just a drink: it's a small ritual of pleasure, a dive into the history and culinary tradition of Piedmont. Try it to believe it!

Have you ever tasted Bicerin? What do you think? Share your experience in the comments!