<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Turin on Barista At Home</title><link>https://myhomebarista.com/tags/turin/</link><description>Recent content in Turin on Barista At Home</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Wed, 29 Apr 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://myhomebarista.com/tags/turin/index.xml" rel="self" type="application/rss+xml"/><item><title>Bicerin: Turin's 300-Year-Old Espresso, Chocolate &amp; Cream Drink (Recipe &amp; Guide)</title><link>https://myhomebarista.com/recipes/bicerin/</link><pubDate>Wed, 29 Apr 2026 00:00:00 +0000</pubDate><guid>https://myhomebarista.com/recipes/bicerin/</guid><description>How to make a real Turin Bicerin: layered espresso, hot drinking chocolate, and barely-whipped cream in a tall glass. Authentic recipe, history (Caffè Al Bicerin, 1763), Bicerin vs Mocha vs Marocchino, and 6 variations.</description></item></channel></rss>