Marocchino

Americans order mochas and think they understand the marriage of coffee and chocolate. They do not. A mocha drowns espresso in sweetened cocoa and whipped cream until the coffee becomes an afterthought. A Marocchino respects its ingredients.

This drink comes from Alba, the heart of Piedmont's hazelnut country, where Ferrero built an empire and where every bar understands that chocolate and coffee should converse, not compete. The cocoa powder dusts the glass first. The espresso falls through it. The frothed milk floats on top. You drink it in three or four sips, standing at the bar as God intended, and the layers merge on your tongue.

The glass matters. It must be small, about three ounces, and it must be glass so you can see the layers. This is not a drink you take to your laptop. This is a moment of pleasure that requires your full attention.