According to some historians, the bicerin was born during the first years of 1700. In the following century its use become widespread. In each coffee bar it was served from dawn to midday and, according to the client's tastes were changed the combination of the three ingredients: chocolate, coffee and milk.
Together with bicerin, the Turinese people ate a cake.
Nowadays in Turin you can still taste the ancient drink. Particularly you can find it in a place which remained unchanged in the time: 'l Bicerin, not far from the Sanctuary of Consolata.

The Saint of Zabaglione

Since 1500 Piedmont boasted the best master confectioners of the peninsula.
They say that one of the cooks of Carlo Emanuele I invented, for his lord's delight, a cream which was delicate and strong at the same time; it was made of yolks, Marsala and sugar.
Zabaglione takes its name from a friar, Saint Pasquale Baylon, of Spanish origin, who frequented all the courts of his time and was a very good cook, too. The legend says that he was a father confessor and that he comforted the Turinese women with a miraculous recipe: that of the frothy cake that was a great success at Court, the Zabaglione. They say that the Turinese women still excanged the wonderful recipe also after the friar's death. That's how Saint Baylon was identified with the cake named zabaglione.

Students from Coppino Primary School