HISTORY, SECRETS AND CURIOSITY OF THE WORLD’S MOST FAMOUS AND LOVED CAKE
The most loved, the most popular, the most dreamed.
Tiramisu is a cake that likes almost everyone and after every feast there will always be a space for a teaspoon of it;
Yet there are many little-known curiosity behind this cake so loved! We tell you some of them to be unveiled at the next dinner 😉
It’s easy to talk about tiramisù. Who does not know him? Who have never tasted it?
But who would know who his inventor was?
Its current name derives from the Venetian dialect and is now considered a typical dessert of this region, but other regions are competing to be proclamed place of origin of this cake: first of all, Friuli Venezia Giulia, Piedmont and Tuscany.
There are several legends about the birth of the tiramisu, who claims that it was conceived in Piedmont by a Turinese chef to support Camillo Benso Count of Cavour while performing his work of Italy ‘s reunificationy;
Even further back in time it is said that the tiramisu was created in Tuscany around 1600 during the visit of Cosimo III de ‘Medici in Siena. Here some of the Sienese pastrymen, who were already famous for their skill, decided to homage the Grand Duke, making for the occasion a cake that reflected its personality: the “zuppa del Duca” a delicious and important sweet but made with simple ingredients.
But the two most commonly recognized regions of origin are Friuli Venezia Giulia and Veneto.
Most of the theses attribute, in fact, the paternity of the “tiramesù” to the city of Treviso, where by the late 1960s at the restaurant “Alle Beccherie” the pastry maker Roberto Linguanotto made it for the first time. The success was so loud that it was spread throughout the Veneto region.
However the towns of Tolmezzo (UD) and Pieris of San Canzian d’Isonzo (GO) Friuli Venezia Giulia disagree.
The inhabitants of Tolmezzo say that the controversial dessert was invented in the hotel Roma managed by Norma Pielli, together with her husband Giuseppe Beppino Del Fabbro.
In the restaurant of the hotel was served the “Dolce Torino” by the chef Artusi, based on Savoyards, butter, chocolate, egg red, milk and it was Mrs. Pielli in 1951 to decide to change it by replacing mascarpone with butter and soaking savoiardi in coffee.
According to the inhabitants of Pieris in the province of Gorizia, the story of the tiramisu was written by Mario Consolo, inventor of the “Vetturino“, a cake with chocolate and zabaglione, whose recipe was proposed since the 1940s and which was even recorded in front of a notary.
THE ORIGIN OF THE NAME
But why is the tiramisu so called? There are many stories circulating about the name of this cake, the only certainty is that it is a word derived from the Venetian dialect “Tirame su” (later Italianate tiramisu).
As explains the historian Giorgio Fantin Treviso, the present name seems to date back to the custom of serving this delicious cake as a present in some brothels in the region. Thanks to that mix of energizing ingredients which has always characterized this cake and give his rejuvenating and aphrodisiac properties.
TIRAMISU GUINNESS WORLD RECORD
Did you know that in Friuli Venezia Giulia hold a Guinness World Records related to this delicious dessert? Yes, because in Gemona del Friuli, in the province of Udine, they love so much the tiramisù that they have realized the largest Tiramisu in the world: 3015 kg of taste!
EVEN IN SPACE
We have already said that this sweet has far exceeded the boundaries of our country but perhaps what you didn’t know is that it even arrived in space!
It seems that the Italian astronaut Luca Parmitano in 2013 requested a special menu for his stay in orbit with Russian spacecraft Sojuz TMA09M of the European Space Agency.
Luca couldn’t wait to back home and so the Turin chef Davide Scabin satisfied his request and prepared a proper formula for the absence of gravity: a dehydrated tiramisu to reach our glutton astronaut Luca.
FAMOUS IN THE WORLD
So many words of our cuisine have become so famous and recognized to be become international: pasta, pizza, cappuccino, espresso, spaghetti… and even today tiramisu.
The Italian Academy of Crusca has in fact certified that the term tiramisu is now officially present at international level as “gastronomic italianism” in 23 different languages. So famous to appear in songs and movies and with over one million monthly web searches, it’s one of the most researched Italian terms on the web.
THE ANTIQUE ORIGINAL RECIPE
There are many varieties of tiramisu, from less calorie to intolerant recipes, fruity variations for the summer, with lots of biscuits instead of savoiardi … But the real recipe of “tiramesu” as it was prepared at the historic restaurant “Alle Beccharie” is that one here below.
The recipe is taken from the book “La Cucina Trevigiana di Giuseppe Maffioli”.
Ingredients for 6/8 people:
3 hg mascarpone cheese
3 egg yolks
sugar (1 spoon and a half)
unsweetened cocoa powder
Whisk the egg yolks with the sugar. Combine the mascarpone by getting a soft cream. Soak the savoyard with the coffee and place them in a layer. Cover the layer of biscuits with the cream and repeat the operation by finishing with a layer of cream. Finally sprinkle with cocoa and place in the fridge for a few hours before serving it cold.