Il Tiramisù It's all Friulian, there's no doubt about it. After a long and historic dispute with Veneto, in 2017 it became part of the Traditional Agri-food Products (PAT) of the regionThe recognition of the paternity of one of the most famous Italian desserts in the world has strengthened the identity bond with the Udine and Friuli regions.
History of Tiramisu
The origin of this dessert has always been the subject of great debate. debate between Friulians and VenetiansInitially, Tiramisu was attributed exclusively to the Veneto region, thanks to a notarial deed dating back to the 70s. The document certified the paternity of this delicacy to the chefs. Ada Campeol and Paolo “Loli” Linguanotto of the restaurant The Beccherie of TrevisoThanks to research and historical reconstructions by various food journalists, it has been discovered that Tiramisu originated in Friuli Venezia Giulia. In the book by Clara and Gigi Padovani, Tiramisu: History, curiosities, and interpretations of Italy's most beloved dessert, two important testimonies are reported.
Mario Cosolo and the idea for a dessert fit for a king
In Pieris (Gorizia), Mario Cosolo was preparing for the restaurant To the Coachman a very special semifreddo. The idea for this dessert came to him while he was on board the royal yacht of Vittorio Emanuele IIIOne day, the ship's chef announced a challenge to prepare a dessert in record time and with the available ingredients. Mario sharpened his wits, creating a dessert with sponge cake soaked in dry Marsala, zabaglione cream, whipped cream, and cocoa powder. The whole thing was served in a cup. The dessert won over the royal palate and beyond, because from that moment on, all the guests asked to taste it. Back on dry land, Mario added to the menu what he called "Coachman's Cup" serving it to customers for the first time in 1939.
Norma Pielli's recipe: Tiramisu as we love it today
Then, in the 50s, a second version was born in Tolmezzo and to taste it you have to go to theRome hotelThe cook Norma Pielli following Artusi's recipe he always prepared a dessert called “Turin”One day he decided to experiment by completely overturning the original recipe. So he replaced the butter with mascarpone, the chocolate with cocoa powder, and instead of the liqueur, he used coffee. The end result is the Tiramisu as we enjoy it today. Thanks to the testimony of the Fabbro family, owners of the hotel, we know that its original name was “Mascarpone Slice”The dessert came renamed “Tiramisu” in 1953 from a group of tourists from Trieste.
How is Tiramisu prepared?
Preparing Tiramisu the way Mrs. Norma used to make it is extremely simple. Here's how. original Friulian recipe:
The ingredients:
- 4 eggs
- 300 g of sugar
- 500 g of mascarpone
- qb ladyfingers
- qb black coffee
- qb bitter cocoa powder
The procedure:
Combine 3 egg yolks, 1 whole egg, sugar, and mascarpone in a bowl and mix in one direction. Beat the egg whites until stiff, then fold them into the mixture. Soak the biscuits in the bitter coffee and arrange them in a baking dish. Alternate layers of soaked ladyfingers with layers of cream, filling the entire surface until the cream reaches the edges, then cover with the cream. Refrigerate for at least 12 hours and dust with bitter cocoa powder before serving.
Tiramisu has conquered palates all over the world, becoming a symbol not only of Italian excellence but also of local identityThere are many Friulian gastronomic specialties that tell the story of the territory, but this one undoubtedly does it in the sweetest way.
