In spite of its name, which means Morrocan and makes you imagine exotic origins, everything about the marocchino (pronounced mah-ro-kee-no) is Italian. It was created in Piedmont and then spread throughout the rest of the peninsula. It’s more like a cappuccino than an espresso both in how it’s made and in its ingredients: three in all – coffee, cocoa powder and milk – which must be carefully blended to create a drink with an intense flavor and creamy consistency.
Its Piedmont origins
The marocchino is an evolution of the bicerin di Cavour, a historic hot beverage from Turin – which was in turn inspired by the older, 18th-century bavareisa – consisting of coffee, chocolate and cream, and served in large round glasses. The name, which has nothing to do with Morocco, seems to be due to its brownish color (marroncino in Italian), which is very similar to the color of a type of high-quality leather obtained by processing the skins of goats and sheep, which is in fact called marocchino. Originally from Piedmont, this drink soon became widespread in other Italian cities, albeit with different names. In Turin, it’s not uncommon for it to be called by its old name, while in some southern cities it’s called vetrino.
Small, hot glass cup
A very important aspect in making a marocchino is its presentation. The drink must only be served in a glass cup, because the three layers of the ingredients must be clearly seen. Only later will they be mixed by the person enjoying the beverage. Another factor that is often quite incorrectly overlooked is the temperature of the glass. In order for the coffee to retain its creaminess, it should be poured into a warm glass.
Three layers of goodness
To prepare a real marocchino you need powdered dark chocolate, espresso and foamed milk, which must be arranged in the right order to properly create this delicacy. These are the basic ingredients, and Caffé Al Bicerin in Turin (a historic café active since 1763) places them in this order: first the coffee, then the foamed milk, and finally the chocolate. Of course, there are endless variations on the theme: there are those who dust the bottom of the glass with cocoa powder, those who use the milk instead of its foam, those who put the foamed milk in first and then everything else, and even those who add hot chocolate.