COOKING CLASS ON BICERIN FROM THE SAVOY DYNASTY

Bicerin is part of the sweet Savoy tradition. Hot chocolate, coffee, and cold milk cream: three simple ingredients, not mixed but poured in layers in the glass (which only has the name of a  small glass) create a refreshing and not at all cloying drink, an evolution of the eighteenth-century Bavareisa, the breakfast of the Turinese of time, served accompanied by an assortment of bagnà, biscuits, local torcetti, Melia pastries, and ladyfingers. Tradition has it that this delicacy was born in the tiny and homonymous place in Piazza della Consolata, which opened at the end of the eighteenth century as an acquacer, renovated in the nineteenth century, and unchanged since then. The eight marble tables are the same from Cavour's times, Alexandre Dumas's father and Silvio Pellico, and then Puccini and Macario, all, it seems, great coffee-goers.

Text and recipe here

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