At the time of the reorganization and unification of Italy, Torino was a cultural and intellectual center in the style of, say, Paris. Many of the little cafes and restaurants which dotted the cityscape were locations where intellectuals argued philosophy, artists came to unwind and authors met the masses. A number of these historic cafes still exist. That scene gave rise to a hot drink which is uniquely Torinese, the Bicerin. A tasty mix of chocolate, espresso and cream originating in the Caffé al Bicerin whose praises were sung by none other than Alexandre Dumas.
The bicerin here is created in a small, round glass - coffee followed by chocolate and topped with cream - and served at marble topped tables. Conte di Cavour, the philosophical mastermind of the unification of Italy, sipped bicerin from a table in the corner that is still there.
While giving credit where it is due for the origination of the drink, my favorite bicerin was actually found at Caffé Mulassano. It was a favorite of opera singers and actors from the nearby Teatro Regio (Royal Theater). This place is a miniscule room paneled in dark wood and lined with mirrors. The ceiling is actually leather panels.
The espresso is added on top of the chocolate with a vanilla meringue to finish.
Apparently, the espresso is literally the best in town, although I don’t drink enough to make any comparisons, but the combination with the chocolate has to be tasted to be understood. Amy and I definitely tasted – several times.
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