NewYorkFirst.com: Bicerin Glass

Treasure of Turin.

The emblematic drink of Turin, the gastronomic capital of Italy, is the Bicerin, a layered concoction invented in the 1800s.

This is not frivolous stuff. The pairing of ingredients is an alliance of perfect proportions. With one part espresso, one part chocolate, and one part thick, cold cream, it is a feat of culinary engineering. To compose the showpiece, each ingredient is poured carefully into the traditional "cin cin" glass, creating not only visually enchanting layers of liquids, but a sequence of vigorous taste sensations in culinary harmony. This is both the beauty and burden of bicerin.

Bicerin Recipe

Ingredients: 6 ounces whole milk
3 ounces finely chopped or shaved bittersweet chocolate dash of salt
8 ounces espresso, or very strong coffee lightly-sweetened whipped cream

For the chocolate: Heat milk slowly over low heat, stirring frequently, until steaming, being careful not to scorch it. Add the chopped chocolate and salt to the steaming milk. Stir slowly over low heat, not allowing mixture to boil. Remove from heat.

To assemble: Using each of 4 tempered short-stem glasses, pour in 2 ounces of hot, freshly pulled espresso; layer 2 ounces of the warm chocolate on top of each espresso by pouring down the bottom of a tablespoon held against the side of the glass to create a separate layer; again using a tablespoon, pour an equal layer of cream over the top of each drink. The cream should be hand-whipped to a consistency just thick enough to float on top of the drink.

Serves 4

Scene at the Museum.
The white stoneware tazzina (demitasse) cups and saucers are inspired by New York's Guggenheim Museum, mimicing the building's concentric rings, increasing in size with each level. Functional, stylish, and sturdy enough to use every day, these unique pieces add an eloquent presentation to after dinner espresso service.