Bicerin is Turin's layered coffee, chocolate and fior di latte drink, served in a small handle-less glass. Invented in 1763 at Caffe Al Bicerin on Piazza della Consolata.
Where to eat it: 3 restaurants across 1 city.
Bicerin evolved from the 18th-century bavareisa, a fashionable mix of coffee, chocolate, milk and syrup served in large glasses. By the early 19th century three variants existed: pur e fiur (coffee and milk), pur e barba (coffee and chocolate) and 'n poc 'd tut (a little of everything). The third won, taking its name from the small handle-less bicerin glass. The recipe at Caffe Al Bicerin remains a contractually-guarded secret in 2026.
Common allergens: Milk
Tip from the editors. The trick is layer discipline: cold cream sits on hot espresso only if poured very slowly and the espresso is fully covered.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Caffe Al Bicerin in Turin has poured coffee since 1763 and roasts its blend in-house. The bicerin coffee-and-chocolate ritual is the morning institution.
Sources from: South America blend, Espresso blend
How they serve: Espresso, Bicerin
Baratti & Milano on Piazza Castello in Turin is the all-day cafe option: bicerin, cornetto, savoury tartine and a gianduiotto on the saucer in the Liberty.
Order: Bicerin, cornetto, gianduiotto on the saucer
Caffe Platti on Corso Vittorio Emanuele II in Turin opened in 1875. Luigi Einaudi and Pavese drank coffee here; Juventus was founded on a bench out front.
Signature drink: Espresso and bicerin
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