|Country of origin||Italy|
|Region of origin||Piedmont|
|Ingredients||Espresso, drinking chocolate, milk|
This coffee beverage has existed since the 18th century and was praised by Alexandre Dumas in 1852. It is believed to be based on the 17th century drink bavarèisa ("Bavarian"): the key distinction is that in a bicerin the three components are carefully layered in the glass rather than being mixed together.
Caffè al Bicerin, which sits across from the Santuario della Consolata, is an historic coffeehouse in Turin's piazza della Consolata, and has been serving the drink since the 18th century. Local lore suggests that Bicerin was invented at Caffė al Bicerin or at Caffė Fiorio around 1704.
The Vicenzi Family Distillery in Turin also produces a chocolate hazelnut liqueur under this name.
- Bowen, Dana (8 February 2006). "Why Settle for Gold in Turin? The Real Prize Is a Darker Delight". The New York Times.
- "Bicerin – Distillerie Vincenzi".
- Bicerin at prodottitipici.it (in Italian)