The first day of spring is the same when the tiramisu, Italian dessert icon of happiness and pleasure. In fact, March 21 is also the Tiramisu day, a symbolic date to forget the cold and the greyness of winter while enjoying this pastry masterpiece. It’s a symbol of our country now as pasta and pizza are, it was a revelation also in this year of pandemic in which we ordered 22 thousand kilos of dessert at home in its traditional and innovative versions according to Just Eat data, and it remains a cult that we love to prepare at home.
For this reason, in the gallery above you will find the secrets to prepare an impeccable tiramisu and an original recipe: they recommended them to us Clara e Gigi Padovani, who devised the Tiramisu Day starting from their book Tiramisu. History, curiosities, interpretations of the most loved Italian dessert (Giunti, May 2016).
One of the thirty dedicated to food and wine that they have written together, it is a cult for enthusiasts. It tells the story of this dessert born between the 40s and 50s of the twentieth century, and appeared for the first time in a cup in Friuli, at the restaurant at Vetturino di Pieris (Gorizia) and then at the Roma hotel restaurant in Tolmezzo (Udine), before being cleared through customs from Veneto: in the 1970s at the Alle Beccherie restaurant di Treviso Roberto “Loli” Linguanotto officially baptized the recipe based on eggs, coffee, mascarpone and ladyfingers Tiramesù and since then its success has known no more boundaries.
The recipe and advice in the gallery above
A book that contains all the possible recipes of tiramisu – including the originals, the variations, and the gourmet interpretations – which for many has reopened the eternal diatribe between Friuli and Veneto who continue to battle over the paternity of the dessert. “We actually did a research work reconstructing the true story of tiramisu: in the book there are photos and historical documents that tell of it “, explains Gigi Padovani, a chronicler even more than a passionate and great expert who, thanks to this volume written with his wife, more than giving credit, it has the merit of having animated the debate which brought tiramisu to the international limelight. TO Treviso, for example, the Tiramisù World Cup and an association was born – Tiramisu Academy – which brings together supporters of tiramisu from all over the world.
On March 21, all together, propose virtual celebrations for Tiramisù Day: a marathon that begins in the morning with a contest between 30 experts who have participated in the Tiramisù World Cup over the years, and in the afternoon meetings with enthusiasts who will connect from the United States and Russia before the presentation of a new book that contains the best recipes of the dessert. You follow everything on Facebook (here). To be ready, in the gallery above, find the Tiramisu recipe dolce, Gioco et Amoroso from the restaurant at the Beccherie di Treviso (taken from the book by Clara and Gigi Padovani), along with tips for the perfect tiramisu.
The recipe and advice in the gallery above
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