Tiramisu. It is the fifth best-known Italian word abroad, the first for sweets. An authentic myth of Italian cuisine, which binds its origins and fortunes inextricably to the city of Treviso. Tiramisu, in fact, draws its origins from some typical sweet preparations of the Marca, and even its modern version is directly linked to a historic restaurant in Treviso. In short, the identity card of this delicious dessert is unequivocal, and leads "to where Sile and Cagnan go together". To reiterate the link, the Tiramisù World Cup was born from some, or the challenge that is staged in Treviso by comparing strictly non-professional chefs, who try their hand in the original version of this dessert (see the recipe below) and in one of his creative version, which allows you to replace the canonical Savoyard biscuit and add up to a maximum of three ingredients. The sixth edition of the Tiramisù World Cup returns from 7 to 9 October 2022 with some new features, such as the presence of all the samples of past editions who will propose their recipes at the Loggia dei Cavalieri, transformed for the occasion into an authentic tasting area of tiramisu.
The history of tiramisù
As mentioned, tiramisu was born in Treviso in the second half of the nineteenth century. The etymology is evident and derives from the Treviso dialect “Tireme su”, Italianized in Tiramisù in the last decades of the last century. The first testimonies of this dessert bring to the peasant world, with the recipe for sbatudin, or an egg yolk beaten with sugar until it becomes a frothy cream. The basis of tiramisu is already there, but over the years it has evolved from family to family, which makes the recipe its own, transforming it at will, with the addition of new ingredients. Pellegrino Artusi, in the sixth edition of his famous book "Science in the kitchen and the art of eating well" describes the recipe for "puerperal biscuits" from Conegliano (TV), a dessert with characteristics similar to Tiramisu prepared and consumed in the Treviso area as early as 1800. In this recipe there are three basic ingredients of today's tiramisu: egg yolk, sugar and cocoa. But to get to the recipe that everyone knows today you don't have to go far back, because the modern tiramisu was born in the 70s in the Alle Beccherie restaurant in Treviso, from the inspiration of the pastry chef Loly Linguanotto who transforms an English soup with coffee into the most classic tiramisu.
Tiramisu: curiosities
To preserve the authenticity of the original recipe and inform of the true geographical origins, the Tiramisu Academy was born in 2011, a cultural and food and wine association very active in the enhancement of this dessert. But its Guinness version was prepared in 2019 in Milan, 273.5 meters long. To make it, 50,000 ladyfingers, 500 kg of mascarpone, 300 liters of coffee, 65 kg of sugar, 60 kg of egg yolk, 70 kg of egg white and 65 kg of unsweetened cocoa were needed.
Tiramisu: the original recipe
Tiramisu is certainly one of the many reasons to visit Treviso and stop at the table of its restaurants and trattorias, which love to propose the original version.
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