The original recipe dates back to the 130s, developed by Ferdinando Vincenzi, who drew inspiration from the Giandujotto story to craft a distinctive Bicerin liqueur using a secret blend of cocoa and hazelnut plant-based cream. Facing an era when coffee became costly, Piedmontese chocolatiers replaced coffee with valuable local hazelnuts. Departing from the traditional hot drink popular in Turin cafés, Vincenzi innovated a unique liqueur known for its recipe and flavor. Since 1996, the Bicerin liqueur has been a registered trademark of Vincenzi Distilleries across Italy, Europe, and beyond.