It is served in a small glass and consists of a shot of espresso (sometimes a small shot, or ristretto), cocoa powder and milk froth. In some regions of northern Italy, thick hot cocoa is added. In Alba, the home of the Italian chocolate giant Ferrero, Nutella is used. The name Marocchino (Italian for Moroccan) is derived from its colour, as marocchino was a type of light brown leather (see Morocco leather) used in the 1930s to make hair bands.
- Young, D. (2009) Coffee Love: 50 Ways to Drink Your Java p.34. John Wiley and Sons. ISBN 0-470-28937-6 Retrieved November 2011
- Young, Daniel (2009-03-11). Coffee Love: 50 Ways to Drink Your Java. John Wiley & Sons. ISBN 978-0-470-28937-2.
- "Caffe la Barista - International Cooking School of Italian Food & Wine". Archived from the original on 2012-07-01. Retrieved 2017-01-30.
- Three of the Best Italian Espresso Drinks | Italy Magazine
- Thurston, Robert W.; Morris, Jonathan; Steiman, Shawn (2013-10-10). Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry. Rowman & Littlefield Publishers. ISBN 978-1-4422-1442-2.