Nutella Marocchino.

Tutto è meglio con la Nutella

I truly do believe that “everything is better with Nutella”. I hate to play favorites, but this drink I am sharing with you is possibly my favorite in all of Espressa.

Born in Bar Carpano in the northern Italian city of Alessandria, il Caffé Marocchino, more commonly known as Marocchino) is a mocha-lover’s dream. If you’re not at the stage of devouring a slice of tiramisu for breakfast but need something richer and more indulgent on a crisp autumn morning or chilly winter day, il Marocchino is for you. Make that Marocchino alla Nutella.

Reminiscent of the luscious Torinese Bicèrin, the il Marocchino keeps coffee drinking a step lighter. The sweet beverage has taken on numerous variations to accommodate consumer demands. At its origins, the Marocchino is a short shot of espresso served in a small glass, cocoa powder, and milk froth. The beige-topped drink was named after the color of the leather used in the Borsalino hat factory outside Bar Carpano, the beverage’s birthplace. It is traditionally served in a clear glass so the consumer can enjoy the changing layers of the drink just as much as its delicious taste and texture. 

After serving in the military, Pietro Ferrero opened the doors of a humble pastry shop in Dogliani, about 37 miles (60 kilometers) southeast of Turin and 22 miles (35 kilometers) northeast of Cuneo in the region of Piedmont in 1923. Life soon began to move quickly. He married 21-year-old Piera Cillario a year later, who gave birth to their first son, Michele, in 1925. However, something else was born about 21 years later in 1946: the Ferrero factory that would turn into a billion-dollar chocolate company in the years to come. 

The Ferrero family was the first Italian manufacturer after World War II to open production sites and offices abroad in the confectionary sector, turning the company into a truly international group. The mixture of chocolate and hazelnut was created as a response to a cocoa shortage during WWII. And without a doubt, the creamy nutty, chocolatey confection is still enjoyed up to this day and has become the best-selling spreadable cream in the world, with a production of 365,000 tons (331,122,430 kilograms!) per year. Ferrero coined the name Nutella using the English noun nut, short for hazelnut, and the Italian suffix -ella, a vezzeggiativo, or term of endearment, to create an alteration of the noun expressing affection. A confection of affection! Una confezione di affetto!

If you do not own an espresso maker, try making an extra rich French press coffee using one-third as much water as you normally would for your regular morning brew or a Moka Pot to brew a fresh shot.

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