Cross and delight of all women ... sweets! Savor all those delicacies, prepare succulent cakes, linger in the evening in the heavenly taste of that tasty ice cream that we greedily keep in the fridge, perhaps in front of a good movie. How do you say no to one of the most sugary inventions of man? Can not be done. For this reason, today we present a brilliant idea, which comes from the desire to create a real one museum to his majesty, the Tiramisu! In spite of those extra pounds… there is always room for dessert!
The birth and history of a Dolce idea
Il Tiramisu, what's more inviting? This dessert can be served at any time of the year, and is a pleasure for both the eyes and the palate. According to tradition, in 1955 the then owner of the Treviso restaurant The Beccherie, Dawn Campeol, created a recipe inspired by his breakfast in his kitchen. This cake was not only quick and easy to prepare, but it gave a lot of energy, thanks to its main ingredients, coffee and eggnog. A few years later, the local pastry chef (Roberto Lolì Linguanotto) thought of adding mascarpone to the ingredients. So it was that, in 1962, tiramisu was born. It was added to the de menu The Beccherie, and in 1972 it was also the protagonist of the Milan Trade Fair, served in wedges and bearing the cocoa logo of the restaurant that had given it birth (designed by Charles Campeol). Whether served as a gourmet or homemade, tiramisu leaves everyone satisfied!
The Tiramisu Museum, a place of art and sharing
Despite the anecdote of Mrs. Campeol's restaurant, the origins of tiramisu have always been the subject of controversy. It has come to be officially attributed to Friuli Venezia Giulia, but this has not stopped the city of Treviso, which has always claimed its paternity. As proof of this, there is a notarial deed of the Italian Academy of Cuisine, filed on October 15, 2010, which reads: "The real Tirame su recipe is the authentic one from the Alle Beccherie restaurant in Treviso". Not satisfied, Treviso wanted to strengthen this bond even more, inaugurating a real one tiramisu museum! This initiative also involved the inhabitants of the Venetian city, who contributed with their secret recipes and their family memories of the most famous dessert in Italy. The tiramisu door has opened a Casa dei Carraresi on January 26th this year, and was born from an intuition of Paolo Lai, a young entrepreneur from Treviso, now owner of the restaurant.
The main purpose was to preserve the orality of Italian cultural traditions, which are expressed above all in the culinary sphere. Campeol's son, Carlo, will meet the audience every Friday from 15.00 to 18.00, to chat and exchange opinions on the various recipes of tiramisu. All this, not only to promote Italian excellence in the sector, but also to create a place of collective and identity memory. Here you can share ideas and anecdotes on the long and particular history of tiramisu, as well as discuss and examine the variants of the different Italian cities. A step towards the future, but with the strength and the ancient charm of tradition!
