It’s reassuring to know that there are so many opportunities to talk about a place like Al Bicerin … this means that there’s still space in the newspapers for fascinating debates on history or light discussions about good food for the sweet-toothed. In the last few years , foreign and national press have dedicated many articles to this “ temple of good taste” and frequently names it when talking about the uniqueness of Turin, historical locales, chocolate or more generally the pleasure of food.
The Al Bicerin can also be found in many tourist guidebooks, books and Internet sites in relation to the past, beauty and to the Piemontese gastronomy.
Would you like to add your comments about Al Bicerin?
Commenti@bicerin.it


ARTICLES

If you haven’t been to Piazza della Consolata you haven’t been to Turin! If you have been there for only one hour, among interweaving aromas of the church and the small shops in front , you have had it all. Your heart may be elsewhere but here is where your soul lies hidden (…) Ah the bicerin ! Even when this ancient beverage seemed to have disappeared, the tradition was always kept alive here. The counter is the very one installed by the ‘acquacedratario’ and confectioner Dentis when he opened his shop in 1763. All around, the woodwork is complemented by the mirrors, the small marble tables, the shop windows, the shop windows full of sweets and it retains the elegance of the 1800s when aristocratic women, having been to mass and respected the eucharistic fast, came to revive themselves. ”For them the bicerin was created here at this very counter”, says the present owner Marité Costa.
(Giorgio Calcagno – La Stampa)


Turin lays claim to the famous Gianduiotti chocolates, and its pastry shops are unforgettable. The Al Bicerin Cafè (…) has been serving its coffee with chocolate and whipped cream practically since it opened in 1763. Cozy, with wood-panelled walls and wooden floor, the cafè has eight marbled-topped tables and the original 18th century counter.


If you go to piazza della Consolata on Saturday morning, walk towards the Balon market, so that you can have breakfast at the Al Bicerin. You enter Al Bicerin hoping to find a table. The locale has eight tables, and on Saturday morning it’s advisable to arrive early if you want one. To sit down at a table in Al Bicerin is one of those special moments in life; low ceiling, red carpet, light wooden walls, the pavement worn down by the shuffling of customers feet, the boxes of Krumiri in the display window, the coffee machine enormous on the little counter, the door to the kitchen where the chocolate is cooked for four hours before being ready for a bicerin, everything leading to the start of a perfect day, thanks to the Bicerin (…) Don’t make the mistake of ordering a cappuccino, given that the name of the place is not ‘Il Cappuccino’(…) To stop for a while at the Al Bicerin in piazza della Consolata and drink a bicerin while standing, is not something to be taken lightly, to be enjoyed for the sensual experience it surely is.
(Giuseppe Culicchia – Torino Sette)


The marble step into the Café Bicerin in Turin is worn with age. Alexandre Dumas walked through the doorway. Nietzsche was a regular. Giacomo Puccini sat over there (…) Certain Cafés, bars and restaurants are like close friends. You might not visit them often but it is comforting just knowing they are. These are among my favourite haunts: a meal at Manzi’s fish restaurant in London; a late morning pint in the back of the Long Bar in Dublin; breakfast on the roof-top terrace of The Rex Hotel in Saigon; clam chowder at the oyster bar under Grand Central Station.
The Bicerin tops the Café list. The first thing to notice is its size. Walking through Bicerin’s door is like entering a doll’s house.
(Kieran Cooke – The Financial Time)


Rapid relief from the freezing winter and sweet boost to mental fatigue, the ‘bicerin’ delighted the farsighted Cavour. Among the officially recommended places for the sweet-toothed in the guidebooks, next to the ‘gianduiotti’ is the most minute patisserie in Italy, tourists and the devoted have sought out. After an excursion to the baroque buildings or for prayers beneath the dizzy domes of Guarini, the perfect antidote is a ‘bicerin’ at the Café of the same name where the atmosphere of an antiquated and golden era in Piedmont, with elegant decor and aromas, unfolds.
(Luciano Sollazzo – La Repubblica


In a tiny piazza in the heart of Turin, there is a quaint café that has played host to some of Italy’s most Famous names.
Caffè Al Bicerin is a treasure. Not only a beautifully-preserved, architectural treasure but one with a colourful history.
(Jo McKenna – Italy Down Under- The National Magazine of Italian Australian affairs and culture)


For the more ambitious, you might like to visit Palazzo Reale, in Piazza Castello, then leave by Via Garibaldi and slip into the little Piazza della Consolata (small and round, a living-room with a church) and savour a bicerin (coffee, chocolate and cream) at the Al Bicerin Caffè ( eight little tables of marble and a worm-eaten wooden counter), founded in 1763. Refreshed, you can enjoy a mystical experience in the church of the Consolata, that contains the most extraordinary collection of ex-voto in Europe, a gallery of naive art and examples of Italian horrors (two wars, all kinds of incidents, sick children with their cheeks painted red) that will move the most secular heart.
(Lidia Ravera – Genteviaggi)

The Bicerin emerges from the Piazza della Consolata in front of the church (1763). A fine example of how past and present can live together happily. What’s the secret of Bicerin on the eve of its 200th birthday? “The magic words are quality and innovation”, says Maritè Costa, owner of the locale since 1983. The quality of the products, above all the chocolate, is essential, but that’s not enough. You need to have imagination and keep coming up with new ideas.”
(Claudio Guagnini e Cristina Unterberger-Fuoricasa)

How much remains today of that city which bore the status of Capital (prior to the Ducato but after becoming a Nation) for three centuries from 1563 to 1865. You can see signs of the influence of the past, while strolling through the centre, in the soft curves of Palazzo Carignano, in whose courtyard the first Italian Parliament met, and on the austere facade of Palazzo Reale, even on the eight small tables of Caffè Al Bicerin precisely as they were in the time of Conte Camillo Benso di Cavour, President of the ‘Consiglio’ (Council) of the first united Italian government.
(Specchio della Stampa- 10 febbraio 2001)


Het oudste en in zekere zin ook het meest autentieke café van de stad is Bicerin Hier geen stormachtige bekleding of snobs allerhande…
(Pierre Darge – Weekend Knack)


The hands of the clock seem to have frozen at a timeless moment in the past.
Another Turin, an emergent Italy, but the Bicerin hasn’t changed one bit- a unique aperitif, mystifying, to be supped after mass at the Consolata. A particularly torinese ritual.
( Renzo Rossotti Il giornale del Piemonte)


An American in Turin fascinated by the bicerin.
(…) My passion for Turin can be explained by the constant opportunities to drink the finest coffee, and taste excellent sandwiches (panini), pastries and chocolate (…) The most charming (bar, n.d.r.) on the other hand is Al Bicerin, a short stroll from Piazza Castello, a compulsory stop for the definitive interpretation of the eponymous drink.
(Report by Corby Kummer – La Stampa)

The bicerin, which the locale has continued to produce without interruption for two centuries, is a mixture of coffee, chocolate and milk and has to be drunk very hot in large glasses without handles.
(Elena del Savio – Qui Touring)

The enchanting ‘Caffè al Bicerin’ microscopic chocolate house from past times that boasts three specialities; the bicerin (glass filled with one layer each of chocolate, coffee and cream in secret amounts), the inimitable hot chocolate and the exquisite zabaglione.
(Milena Ercole – La Cucina Italiana)

To call it a bar, though indeed that’s what it is, is to degrade it somewhat. Al Bicerin looks out onto the little square, a quiet pedestrian island in the Roman quarter. Eight tables in winter, all placed one in front of the other in a few intimate square metres, becomes twice as many in the summer when they open the outside to peace-with-a-view.
The shop windows are small and antiquated, like the clean white handmade curtains and the displayed goods, distant memories for some, unknown mysteries for those much younger.
(Cesarino Sandassi – Il giornale del Piemonte)

The atmoshere, at the Al Bicerin is a one-off. The heavy little marble tables, the mirrors, the glass jars full of coloured sweets called ‘Leone’, the bottles of Rosolio and vermouth beautifully displayed. It appears that Edmondo de Amicis also came here to revive himself.
(Mario Bussoni – Verde oggi)

Even the little Caffè della Consolata, where I used to have chocolate and wafers, has now become a legend.
(Carlo Fruttero La Repubblica)

Then there are the classical ones like the bicerin, a luscious drink made with coffee, chocolate and cream, or the unforgettable zabaglionis, like that of ratafià an ancient traditional piedmontese liqueur.
(Claudio Guagnini e Cristina Unterberger- Fuoricasa)

In this Caffè with the Viennese touch, they serve the inviting ‘bicerin’.
(Lettera da Torino – Marie Claire)

Al Bicerin is surviving the fast food revolution and still here, uncorrupted and uncorruptable, as witness to the single-mindedness of the Piedmontese. A little island barely affected by the traffic, an interior with the scent of eastern aromas. There isn’t a great deal of room for anyone wanting to stay, merely a dozen or so small tables tucked up by the walls, a low counter and a few glass cases where those of sweet-tooth can choose from sweets, pastries and cakes that have a taste from another time.
Anyone who is anyone has been here, from Cavour to Dumas to Crispi. Today, the locale is a point of reference for all those who pass through Turin. For those who wish to take a trip down memory lane and dream, relive the emotions in those memories and share in a wonderful experience, reserved for a few. Without overstating the point, to repeat a ritual that belongs to history. It is perhaps of some help to understand this better.
(Adriano Provera – Follow me)

It is the smallest chocolate house in Italy and was opened right here in 1763 (…) The locale, as you see it, is the same now as it has always been, with the wrought-iron facade and the eight tittle tables with white marbles tops, where Cavour and Puccini, Silvio Pellico and Alexandre Dumas’ father, Friedrich Nietzsche and Mario Soldati have all sat.
(Elena del Savio – Qui Touring)

If anyone has seen (…) the film of the book Cuore (Heart) by Edmondo De Amicis, they would have been impressed by the images of the old shops at a time when Turin was brought to life. Without doubt, one of these is the Bicerin, that was chosen at last year’s ‘Locale of the Year’ and that remains a gem of measured elegance and warmth. For us this is still a place where one can truly experience the history of Turin taste.
( La Circolare – Periodico dell’Associazione Club di Papillon)



BOOKS AND GUIDEBOOKS

In the 1880s, the bicerin became one of the most fashionable drinks in Turin, a kind of official drink (…) It’s especially worth tasting in the shadow of the bell-tower of the Consolata. Al Bicerin is a coffee-chocolate house that has also given its name to the torinese drink and that boasts of being unique in having continued the old tradition without interruption ‘till this day . (…)
While waiting to sip the bicerin one can become intoxicated with the aroma of chocolate that is cooking in the large saucepans of the antiquated kitchen.
(Torino, il buono sotto la Mole – Da ‘Le strade del gusto’, Guida Enogastronomica di Piemonte, Liguria e valle d’Aosta a cura di Slow Food Editore)


For a drink, a snack, a pastry or an ice cream, you should also look in on one of the city’s fin de siècle cafés, which are a Turin institution (…) A tiny, beautiful place that’s a bit like stepping into a museum.
(Italy – The rough guide)


The bicerin is a hot drink, quite popular in the 1800s, that is going through another golden age. Milk, coffee and chocolate come poured very carefully and scolding hot in a transparent glass container without being mixed. This small locale, intimate and welcoming, that has taken the name from this priceless gastronomic experience can be found near to the ‘Santuario of the Consolata’, almost hidden by its size. A minute locale, perfect for reading a book in a corner far removed from this world, insulated and immersed in the chocolate aromas. The bicerin naturally takes first prize in the menu, but zabaglione and chocolate with cream are not lagging far behind.
(Torino – Guide De Agostini)


Cavour, Dumas (…) here to drink bicerin, a heart-warming mix of coffee, spoon-thick hot chocolate, milk and whipped cream, shaken and stirred to create Al Bicerin’s most famous beverage. Dating to 1763, this tiny wood-panelled cafe overlooks one of Turin’s most picturesque cobbled squares (the setting for many film set).
(Milan, Turin & Genoa – Lonely Planet)


(…) Since then almost none of the decor or furniture has changed; wood panelling on the walls, little marble tables, a wonderful glass top counter in marble; a little gem worth a visit. The speciality of the locale is obviously the bicerin , but try the chocolate toast, the cakes and the zabaione of ratafià.
(Torino, storie e sapori di una capitale – Slow food Editore)


Nobles, politiciens, intellectuels et artistes, personne du 18e s. à aujourd’hui, n’a pu se soustraire au charme des élégants cafés turinois, qui, outre les glaces, les gâteaux et confiseries, proposent le fameux bicerin (petit verre ou bicchierino) délicieuse boisson à base de café, chocolat et crème fraiche (…) Al Bicerin – Fondé en 1763 il servait de refuge à Cavour qui venait y oublier les soucis de la politique.
(Italie – Le Guide Vert Michelin)


Coffee, chocolate, milk and syrup (…) It’s the ‘bicerin’ sweet torinese tradition, created between the walls of this Café, where Cavour stopped for a few hours to be out of the political limelight. The original exterior and interior that faithfully document the traditional style of the torinese chocolate house of the 1800s.
(Guida ai Locali Storici d’Italia).


Altough some other bars in Torino make the bicerin – a hot chocolate, coffee, and whipped cream beverage served in a glass – this is the bar to head for if you want a taste of the most authentic version in town. Watch out for the hoards of Torinese out for a Sunday afternoon stroll and a bicerin, and look for the ‘toro’ water fountain in the corner of the piazza.
(“Eating in Italy” by Faith Heller Willinger, Hearst Books)


Both bar and café, founded in 1763 in Turin, in Piazza della Consolata 5, it takes its name from the well-known drink known as bicerin . Small and cosy with an atmosphere where time stands still, the locale is almost always buzzing with customers, a place where tourists also come to attend the ‘Santuario della Consolata’ and then go in search of things of historical interest in the area. It started as a bar, with a few tables and wooden benches. Coffee and other drinks came served in cups without handles, like bowls. As a chocolate shop, it went through a huge change in the first half of the 1800s, when the building was rebuilt.
The marble , the original chairs, the precious furniture, all create a little jewel box of the Turin of yesteryear.
Not to visit it and taste a bicerin, would be a shame especially any cold tourist who wants to visit the most important places in the shortest time. The present owner, Mrs Maritè Costa, will welcome you with her usual smile, happy to show you this traditional corner of Turin.
(Renzo Rossotti – Guida insolita ai misteri, ai segreti, alle leggende e alle curiosità di Torino)

Bicerin is the glass in which the typical hot drink of the same name is served in many Cafés and fashionable in the 1700s. It’s a mixture of espresso coffee, hot chocolate and cream, prepared using the original recipe.
‘Al Bicerin’ is also the name of a well-known locale facing the Santuario of the Consolata, that has kept its 18th Century furnishings, and included among its regulars Alexandre Dumas, Giacomo Puccini, Cavour and Crispi.
(Italia del Nord Ovest – Le guide Mondadori)

The glorious confectioners shop ‘Al Bicerin’, founded in 1763 (…) The present chocolate house was created in the first half of the 1800s, following the reconstruction of the building it occupied. And it is of undoubted historical value, in that it is brought to us exactly as it was then. The signboard and the advertising panels are the original glass ones, as was the custom in those beautiful times. The interior wood panneling on the walls and the little white marble tables faithfully recreate the most traditional aspects of the torinese chocolate house of the last century. An era when the famous Cavour stopped by ‘Al Bicerin’ to spend a few restful hours…
(Dove andiamo stasera? – Guida alla città di Torino ’93)

The bicerin (small glass) has to be drunk at the bar of the Consolata, in front of the church in the piazza (square) of the same name, where Cavour took refuge when looking to escape the worries of politics.
( Le guide xenofobe – Torinesi” di Riccardo Humbert – Edizioni Sonda)

…it is a patisserie where one can taste a speciality of Turin- the bicerin. This locale is furnished with items from the period.
(‘I bambini alla scoperta di Torino’ di Willy Beck e Guido Quarzo – Lapis e Palombi editore)

Inaugurated in 1763, the name recalls the drink of coffee, chocolate and cream, a favourite of Cavour, and still much loved today. Pastries, cakes and zabaglione.
(Torino – Guide Target Mondadori)

The Caffè Al Bicerin is also described in the Gambero Rosso – a guide to the Best Italian Bars – and in which it won the prize for the North of Italy – and in the ‘Guida Critica & Golosa’, which gave it this year’s ultimate accolade the ‘Radiant Facade’. Look for extracts in the Awards section.


INTERNET SITES

To drink the famous bicerin you can visit the coffee-chocolate-confectioners of the same name, which has been open since 1763. The bicerin is served in a fragile crystal glass. Coffee is poured into the bottom, then a layer of hot chocolate followed by a layer of cold cream. It is then stirred and sugared. It is drunk or can be stirred gently with a teaspoon (…) I have tried it, and can confirm this. In a minute locale with very few small tables, you have to drink the bicerin outside because it is crowded or a cup of chocolate which I haven’t tried, but which looks just as appetising. Next to the little bar there is another small shop selling homemade chocolate.
http://www.buoniposti.it/piemonte.htm


Al Bicerin, Piazza della Consolata 5. This typical coffee shop, founded in 1763, offers a speciality of Turin called bicerin –a drink made with coffee, cream and chocolate melted there and then. The real recipe? It’s a secret.
http://www.bizywoman.com/cucina/articoli/cioccolatoluoghi


In that city where nothing is for free, Evelina Christillin (n.d.r.) says she likes quiet shops and locales. The delightful Bicerin behind the church of the Consolata, the trattoria Imbianchini with its vine trellis, the rather more informal than chic elegance of Campus, the kashmir of Jack Emerson, the hair tones of Righetto and Guanti in Corso Fiume.
http://www22.mondadori.com/panorama/archivio/25 06 1999/area 9/2640 2.html



Also in this part of town, there are many delicacies to savour in the historic centre of Turin, in a well-known period locale, a few steps from the church of the Consolata, you can savour a bicerin , a sweet delicacy of traditional Turin.
http://www.parks.it/parco.po.to/iti-torinese.html


Among the cafés and patisseries of Turin that still retain a magical atmophere of times past – by Pier Luigi Borbotto
(…) it is not only, the floating fragrances that hit you, but also the whole refined scene of the furniture and decor, as with the sophistication in the curtain and drapes, the symphony of voices, and the chiming of crystals and spoons. A concert where echoes of the past don’t seem out of place (…) at Al Bicerin in piazza Consolata perhaps scarcely dreamed of other voices , other whispers. (…) that as far as sweet temptations go, not only is chocolate the prime choice of the people of Turin (…)
http://www.bellitalia.it/tst/articolo.asp?IDArticolo=1071

The Cafés are among the best loved places for the people of Turin. In many of these stucco salons, politicians and intellectuals began meeting as far back as the 1800s, and the Italian Risorgimento played a part, perhaps underplayed, among the mirrors and elegant furnishings of the Cafés in Turin. Here follows a list of the few that survived the time and changes of custom.
Al Bicerin (…) founded in 1763, was frequented by the Count Cavour and Crispi, and famous for the ‘bicerin’.
http://www.a-torino.com/caffe.htm


The historical cafés are places of culture and tradition where the most important figures of the Italian Risorgimento used to come and debate. However it was also where artists came to meet and where the rich bourgeoisie stopped for a while to discuss business.
http://www.turismotorino.ord/sapori/index;php?type=locali


This wonderful confectionary shop ‘Al Bicerin’ was founded in 1763 as a small shop by the ‘acquacedratario’ and confectioner Dentis.
Breakfast was obligatory then and consisted of the ‘bavareisa’, a tasty drink mixed with coffee, chocolate and milk, served in large glass containers already sweetened with syrup. And someone, from the Bicerin, had the bright idea of serving those very ingredients separately. (…) The present chocolate shop was created in the first half of the 1800s, after the reconstruction of the building it occupied. And it is of undoubted historical value, in that it comes to us as it was then…intact, the outside made in one steel block, and the uncommon capitals that surmount the columns made of cast iron.
http://www.torinotutto.com/locali/locali.htm


Another speciality of Turin, is the typical ‘bicerin’, already a favourite of the ‘Royals’. It’s a mixture of coffee, chocolate and milk served hot in a small transparent glass, so that you can see each multi-coloured layer with their ingredients.
The clients can then choose whether to mix it up together or taste each separately, and have it with a cake or pastry. Legend has it that the Savoy Family enjoyed it in the last century.
http://www.torinoincontra.org/citta-arte/cultura/curiosità.html

(…) what’s really famous is bicerin, a mixture of coffee and chocolate, with whipped cream. Turning north from Via Garibaldi, we made our way to Al Bicerin, Piazza della Consolata 5, the originator of this famous concoction. Opened in 1763, it’s a tiny place with just a few tables inside and a patio with ample seating within this picturesque old piazza. The bicerin is served in a glass with a mound of the thick, whipped cream at the top. What a way to go! The ladies running the establishment were delightful and very helpful when we asked for some bus information.
http://www.thetravelzine.com/italy11.htm


Turin’s most charming cafè is Al Bicerin, a ten-minute walk from Piazza Castello and an essential stop for its definitive version of the eponymous drink, a mixture of chocolate, espresso, and creamy, very lightly foamed milk served in a low glass. The cafè has been in the hands of women since it opened, in the late eighteenth century (its simple, honey-colored wood interior dates back to the 1830s), and for many years was one of the few places women could appear alone in public; here they dunked long, wide ladyfingers into a bicerin to break the fast after mass at the Church of the Consolata, across the way. The cookies are still excellent. Today the cafè has become a hangout for the city’s youth, who crowd out the door on Sunday afternoons.
(The place to experience the height of northern-Italian elegance isn’t where most people think by Corby Kummer)
http://www.theatlantic.com/issues/99apr/9904turin.htm


Cafe Society in Torino
Three good reasons for visiting the provincial capital of Piemonte? The home of Fiat. Of course! ‘Juventus’ are Italy’s second best football team. Why not!
We like the delightful cafès and pasticcerias where you can sit in elegant surroundings and taste the good life as it must have been 100 years ago. Although we don’t recommend a walking tour of the city’s cake shops, maybe you could look for one of these famous landmarks where you can order a chocolate dessert or a sticky bun. The ‘Al Bicerin’ founded in 1763 for coffee, chocolate and creamed milk.
http://www.deliciousitaly.com/Piemontedishes3.htm

Cafés históricos de Europa.
Otro Café de Torino, el “Bicerin” (1763), ha alcanzado la fama por su café con leche y chocolate, preparado dentro de un vasito (...) Tiene el nombre de “bicerin” (pequeño vaso).
http://www.afuegolento.com/noticias/26/actualidad/876/

Looking out onto the peaceful Piazza della Consolata
This is one of the most famous cafes in Turin; it was founded in 1763 and renovated in the nineteenth century to finally arrive here in the present day. The walls are wooden, the tables made of marble, while the confectioneries and patisseries sit under glass displays. You can order the famous “bicerin”, a drink concocted from a coffee, chocolate and milk base.
Your comments: Reception/Service 5 (highest figure) - Quality/Price 5 (highest figure) - Decor/Atmosphere 5 (highest figure)
http://www.cityvox.com/profil/0,3997,TORENGPLICIT31973,00.html


Turín – El paseo placentero – Por Iván Sánchez y David Revelles
El circuito turístico clásico Roma-Venecia-Florencia ha contribuido a construir una imagen simplista de Italia, centrada casi exclusivamente en la huella romana y renacentista. Visitar Turín ayuda a romper ese cliché; ella es la capital del Barroco y escenario del rissorgimento, movimiento político protagonizado por Garibaldi y Cavour que dio lugar a la unidad italiana. Un legado histórico-artístico que, lejos de saturar al visitante, se puede degustar relajadamente como un auténtico paseo placentero.
(…)
Cavour también frecuentó el Café Al Bicerin, fundado en 1763 y situado en la Piazza della Consolata. Nietzsche y Alejandro Dumas fueron también clientes ilustres de este local, con sólo un pequeño escalón de dos centímetros en su entrada, que conserva totalmente intacto su estado original. En su interior es casi obligada la degustación de una bebida típica turinesa denominada Bicerín, una mezcla de café, chocolate caliente y crema de leche.
http://www.once.es/pd/gc/articulos/171/opdgc15i.htm

In Turin isst man die Schokolade nicht nur – man trinkt sie auch: wer ein bicerin bestellt, bekommt einen köstlichen Drink aus Schokolade, Milch und Kaffee.
Zabaglione, eine Crème aus Eigelb, Marsala und Zucker, wurde ebenso in Turin “erfunden”. Diese benutzt man um die bignole zu füllen, kleine Croissants, die in Zucker getaucht werden – eine andere Turiner Spezialität, so wie weitere süße Köstlichkeiten wie das bonbon, torroni und ... Eiscrème!
(…)
Auch das Auge kommt beim Anblick der vielen historischen Cafés nicht zu kurz. Sie sind traditionelle Begegnungsstätten der Kultur, wo sich die wichtigsten Persönlichkeiten des italienischen Risorgimento (Einigungsbewegung vor 1870) trafen, aber auch Künstler und die wohlhabende Mittelklasse. Hier wurden die Geschicke Italiens diskutiert und natürlich die Geschäfte. Diese Cafés sind ein Muss, schon allein wegen ihrer wunderschönen Einrichtung der verschiedenen Epochen. (alp)
http://www.italienzeitung.de/Artikel.asp?RubID=15&ArtID=172

Bicerin fra 1763 – Piazza della Consolata.
Cavour, der var med til at samle Italien i 1860’erne, drak sit glas “bicerin” her.
I hans glas var der en blanding af kaffe, chokolade, mælk og sirup.
http://www.italy.dk/vin/kaffe0801/cafeer0901.htm


Al Bicerin – Turin, Piazza della Consolata 5
In diesem bereits seit 1763 existierendem Haus wird nach alter Tradition aus dem 18. Jahrhundert die berühmte Turiner Spezialität serviert: der “bicerin”. Das in einem Glas servierte Getränk besteht je zur Hälfte aus heißer Schokolade und Kaffee.
(Schokolade in Italien Chocolatiers, große Marken, Firmen und Schokoladenstuben)
http://www.theobroma-cacao.de/land/it.htm#albicerin

Il donne sur la tranquille Piazza delle Consolata
C’est l’un des cafès les plus connus de Turin; il fut fondè en 1763 et rènovè au xixème siècle, pour enfin arriver jusqu’à nous. Les murs sont en bois, les tables en marbre et les confiseries et patisseries sont exposèes dans les vitrines. On peut y commander le cèlëbre bicerin, une boisson à base de cafè, de chocolat et de lait.
Vos commentaires: Accueil/Service : 5 (maximum des points) - Qualitè/Prix : 5 (maximum des points) - Dècor/Ambiance : 5 (maximum des points)
http://www.cityvox.ch/profil/0,3997,TORFRAPLICIT31973,00.html

Directions in Japanese language:
http://www.japanitalytravel.com/back/fr gurume/1228/1228.html