Caffè al Bicerin

It is said that Mr. Giuseppe Dentis was a bit strange. Who brought his own ingredients and always experimented with new recipes for customers to try. Welcoming them into a bare place with only a few wooden benches. Dentis probably never imagined that Bicerin would have become the symbolic drink of Turin, giving shine and glory to the original small, scarce place.

In reality, it is not that he invented it, but he combined a variety of famous drinks at one time: the Bavareisa. It is made of chocolate, coffee, milk and syrup served separately. Only at a certain point do you start to propose them in the same “cup” in three different variations: pur and fiur (similar to cappuccino), puree and beard (coffee and chocolate), ‘n poc’ d tut (“a little bit of everything “). This last option was the most successful, and today, after 255 years in business at this historical place, we can still taste the famous Bicerin inside.

It is needless to say that his goodness immediately conquered the Turinese and foreigners. The drink spread throughout city and the famous individuals of the time favored this place to sip delicious drinks. Cavour, Nietzsche, Puccini, Gozzano, Soldati, Calvino and also Umberto Eco who set a scene in his novel “The Prague Cemetery”.

Bicerin is set in the heart of Turin. A jewel of the late nineteenth century, synonymous with sobriety and Savoy elegance, having only 8 marble tables inside. Wooden boiseries, interspersed with mirrors and showcases, complete a small corner of peace surrounded by an intimate and familiar atmosphere that can be felt even in the few tables placed in the outside dehors, directly in front of the Consolata facade.

Once accommodated, do not just enjoy the bicerin because this shop offers a whole series of chocolates in the cup, special teas and various pastries that are absolutely essential to try. Equally famous is the Bicerin cake, made of chocolate, coffee and covered with white icing, or the so-called “wet”, dry biscuits designed especially for soaking in chocolate until you get to another Piedmontese specialty: the zabajone, which is freshly prepared and served in different variations.