Bicerin nedir I Bicerin neden ünlü I Bicerin nerede yapılıyor
Bicerin is a layered winter beverage consisting of thick, hot chocolate, espresso, and a topping of lightly thickened fresh cream. It isn’t stirred. With every sip, you first taste the cool, intense cream, followed by the silky, warm, and deeply chocolate-infused espresso.
Its name comes from the Piedmontese word for “small cup” (biccherino), although the term is deceiving; in Turin it stands as an emblem of rich cultural heritage.
FROM THE 18TH CENTURY TO TODAY
Situated in northern Italy at the foothills of the Alps, Turin has long been celebrated for its café culture and mastery of chocolate. It is no surprise, then, that bicerin was born here.
The Caffè Al Bicerin, which opened in Piazza della Consolata in 1763, claims to be the birthplace of this drink—and still guards its recipe like a well-kept secret. Bicerin’s origins can be traced back to an 18th-century beverage called bavareisa, enjoyed in Turin’s grand cafés. At that time, hot chocolate, coffee, milk, and sugar syrup were served in large glasses.
Over time, various versions emerged.
Coffee + milk → pur e fiur (akin to today’s cappuccino)
Coffee + hot chocolate → pur e barba
Eventually, the approach of ’n poc ’d tut, which means “a little bit of everything,” prevailed. Milk was replaced by cream, the serving glass became smaller, the layers were defined, and bicerin assumed its modern form.
“ONE OF THE 100 THINGS I’D WANT TO SAVE IN THE WORLD”
Bicerin’s admirers extend far beyond the locals of Turin. After visiting the city following World War I, Ernest Hemingway once described this beverage as “one of the 100 things I’d want to save in the world.”
A guidebook from Turin published in 1852 described bicerin like this: “From ministers to farmers, from professors to itinerant vendors, everyone comes in the morning, pays a mere three cents, and leaves content.”
HOW IT’S MADE, HOW IT’S DRUNK?
A true bicerin is served in a glass (with its distinct layers visible). Instead of cocoa powder, real melted chocolate is used, and the cream is not a sprayed topping but rather hand-thickened slightly.
At Caffè Al Bicerin, the drink is presented in a glass reminiscent of a wine glass, placed on a tray. The cream sits atop the chocolate rather than sinking in.
The golden rule: Do not stir.
For those wishing to try it at home, here’s how: Melt bitter chocolate into a fresh shot of espresso with a dash of sugar. Pour this mixture into a small glass. Separately, gently thicken the cream (using a small container or jar) and slowly layer it on top by pouring it over the back of a spoon.
WHERE TO ENJOY BICERIN IN TURIN?
Caffè Al Bicerin
With its red velvet chairs, dim lighting, and soft jazz in the background, this spot serves bicerin made to order. The first sip is considered a ritual.
Baratti & Milano
Since 1858, this splendid café located in Piazza Castello has been renowned not only for its gianduiotti chocolates but also for its impeccable bicerin.
Farmacia del Cambio
Housed in an old pharmacy dating back to 1833, this modern café serves bicerin in a tall glass with an abundance of cream.
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