Extract from the OFFICIAL GAZETTE OF THE PIEDMONT REGION
Regional certificates – Government Certificates
As a supplement to N.10 – 7th March, 2001

1 – CLASS: Alcoholic beverages, distilled drinks and liqueurs

2 – PRODUCT NAME : bicerin

3 --PRODUCT CHARACTERISTICS AND PRODUCTION TECHNIQUES CONSOLIDATED IN THE YEARS ACCORDING TO LOCAL UNVARYING AND CONSTANT USAGE.

The bicerin is a typical torinese hot drink, obtained by mixing cocoa, coffee and whole milk. Selection of the raw materials is paramount in obtaining the best bicerin.
For the cocoa, the working process starts with the roasting, very slowly, to allow the inside of the bean to cook without burning the outside.(…) When the beans have gone cold, they are crushed to eliminate the peel. (…)
The second phase is the pressing done to extract part of the cocoa butter to obtain the powder. A powder rich in fat makes the bicerin particularly thick. Adding sugar cane and natural flavours, this powder is boiled for several hours in special containers. The cream must always be kept in a semi-boiling state. The coffee and the whole milk are prepared following the old method and the secret recipe. Finally the ingredients are mixed while hot and allowed to settle for a few minutes before being served. The cooling process allows for a more consistent liquid. The product cannot be kept, as the bicerin can only be prepared there and then (…)

4 – PLACE OF PRODUCTION: the production of the bicerin can be found in only a few cafés in Turin.

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7 – DOCUMENTATION CERTIFYING THAT THE PRODUCTION TECHNIQUES ARE CONSOLIDATED FOR A PERIOD OF AT LEAST 25 YEARS:

According to some experts, the formula of bicerin is connected to the eponymous historic locale called ‘Caffè Al bicerin’. In such Café, founded in 1763, the original recipe of the bicerin has been handed on (…) As testimony to the production of the bicerin according to the origianl recipe are Mrs Ida and Olga Cavalli who ran the Café from 1917 to 1971.