In Italy, coffee is an institution. Espresso lungo, espresso ristretto, caffè macchiato, served hot or cold, you’ll find coffee wherever you go. And in Turin, there is the bicerin!
Bicerin: The delicious drink uniting the residents of Turin for more than 250 years. But this particular coffee is not served in the classic coffee cup, but in a small transparent glass goblet without a handle instead, which is then placed on the classic saucer. In fact, the name ‘bicerin’ in Piemontese dialect means ‘small glass.’
So the story goes…
The Torino-style bicerin was first invented at the historical Caffè Al Bicerin (which acquired the same name only after the success of the drink). In 1763, Giuseppe Dentis opened his store in front of the entrance of the Sanctuary of the Consolata, a strategic position that would bring great fortune to both the restaurant and the bicerin, thus establishing an important bond with the "Consola." The new recipe for the bicerin soon became the ideal remedy for the faithful, who after Mass (and fasting for communion), found sweet and energetic comfort in the coffee’s ingredients. The same was true during the period of Lent: Since hot chocolate was not considered "food,” it could be consumed easily, even during a prescribed fasting period!
They left in 3 and returned in 1
More than an invention, the bicerin should really be classified as an evolution of the 18th century bavareisa, a drink in vogue at the time, made from coffee, chocolate, milk and syrup – all served separately and for the guest to combine in a sweet ritual that ended up in large glass goblets. Just a century later, things had changed: In the 19th century, the three ingredients were served in a single glass and transformed into three variants: pur e fiur (similar to a cappuccino), pur e barba (with coffee and chocolate) and finally 'n poc 'd tut (meaning 'a little bit of everything' in dialect) – the last of which led to today’s three- ingredient bicerin. This version of the coffee then spread to other places in the city – even becoming a culinary symbol of Turin. In 2001, the bicerin was recognized as a "traditional Piemontese drink," entering the already long list of traditional Italian food products from the region.
Ingredients
● 4 servings of espresso (we use espresso cups to measure), 2 tbsp milk, 2 tbsp sugar, 2 tbsp fresh cream, 7 oz dark chocolate
● Tools you’ll need:
Moka, small glass, pot
Method
Prepare the coffee using the Moka percolator. In the meantime, melt the dark chocolate in a saucepan with milk and sugar. Stir for a smooth cream that you’ll pour into the typical bicerin goblet-style glass. Pour the coffee and stir gently. Whip the fresh cream with a pinch of sugar and use it to top the coffee. Enjoy your bicerin hot!
Get your ingredients
Order fresh Italian Coffee Beans from Caffe Trucillo with us ON THIS LINK to cook your very own Shortbread cookies in the comfort of your very home. Contact us at italicswineclub@indiaitaly.com or call +91 9811392313 for more information.
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Courtesy: lacucinaitaliana, Sara Suardi