Tiramisu, the ultimate dessert

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TiramisĂš The ultimate dessert!

Of all the local products, one delicious dessert deserves a special mention: originating from the Friuli Venezia Giulia region, it has become a real symbol of Italy and is known and loved worldwide.

It is of course tiramisu, and there were originally two versions, well documented in their respective towns of origin - Pieris, near Monfalcone, and Tolmezzo, in the Carnia mountains.

Both are delicious!

Tìrime su Coppa Vetturino

Can you make the best TIRAMISÙ in the WORLD? The Tiramisù World Cup is held in the most evocative places of Friuli Venezia Giulia, the event that awards the best non-professional Tiramisù of the world!

Keep following the sweetest challenge of the year!

tiramisuworldcup.com

© Ecoplane

Tiramisù di Tolmezzo

Ingredients Eggs Sugar 00 flour Baking powder Grated peel of 1 lemon Cream dry Marsala Salt ...and a secret ingredient

The original version of this dessert, known as Coppa Vetturino™, is recorded as far back as 1935 in Pieris, near Gorizia. It was first created by Mario Cosolo, who, when called up for military service in the kitchen staff of the Italian navy, as a pastry chef, was taken aboard the royal yacht Savoia. Requested to participate in a pastry-making contest for King Vittorio Emanuele III, the dessert he prepared was recognised as the best recipe.

Discharged from the navy, he spent a year and a half as a chef on board Lloyd Triestino’s cruise ships, before, in 1939, returning to his family’s restaurant in Pieris - Al Vetturino - where he served the dessert as Coppa Vetturino™. There is a poster from 1950 depicting the creator of the dessert, then known as tìrime su by some of the Trattoria al Vetturino’s regulars from Trieste. The grandson of one of these regulars officially revealed

Ingredients 4 whole eggs 300 g of white sugar

this anecdote in a letter published in the Trieste newspaper Il Piccolo on 6 September 2013. The 1950 poster shows a photo of the boxer Tiberio Mitri with his partner and “Miss Italia” Fulvia Franco beside the restaurant’s chef and manager Mario Cosolo, shown with his famous creation and, next to him, the saying: “il tirime su vale più di quel che costa” (tirime su is worth more than it costs).

In October 1975, the Italian magazine

La Buona Tavola defined Cosolo’s semifreddo: “originator of a whole family of tirame su desserts that can today be found in the trattorias of Friuli”. Another document shows the dessert was served at the restaurant for more than 25 years.

In this version, the dessert is essentially made of a layer of chocolate mousse, a layer of alcohol-soaked sponge and a final layer of zabaglione mouse, all served in a dessert glass with a spoon.

500 g of mascarpone 40/45 ladyfingers 300 ml of strong unsweetened coffee, left to cool 100 g of bitter cocoa powder

The Carnia version, today a real symbol of Italy and known and loved worldwide, originated in Tolmezzo in the 1950s at the Albergo Ristorante Roma. For a long time, the restaurant had been serving a very popular dessert known as trancio al mascarpone (mascarpone slice). Evidence of the origin of the name tiramisu can be found in the book Il Tiramisù, Tolmezzo e la Carnia by Pier Giuseppe Avanzato, edited by Andrea Moro. It originated in the 1950s with some regulars who used to go to the restaurant after skiing, and who realised how effectively the dessert reinvigorated those

returning from a fun but tiring day on the slopes. They called over the owner Beppino Del Fabbro and told him how the dessert had revived them and was, one might say, a pick-me-up, or tiramisù (tìrimi su in the Friulian language).

And so, in 1953/54, the classic version of the dessert, now known all over the world, found its name. The traditional Carnia version of tiramisu (or tìrimi su), is a dessert eaten with a spoon, served in slices and prepared cold, using sugar, whole egg, mascarpone, ladyfingers (or Savoy biscuits), unsweetened coffee and cocoa powder.

Taste here Mario Cosolo Recipe: Lokanda Devetak 1870

San Michele del Carso Via Brežici 22

Savogna d’Isonzo

Al Ponte Ristorante

Viale Trieste 124

Gradisca d’Isonzo

Brocante Osteria contemporanea

Viale San Marco 44

Monfalcone

Trattoria Albergo Da Nando

Viale Divisione Julia 14

Mortegliano

Trattoria Barbablù

Via le Giare 35

Ronchi dei Legionari

Fancy a taste of Norma Pielli classic Tiramisù recipe? Taste it here: Al Roma

Piazza XX Settembre 15

Tolmezzo

Alla Pieve

Via Della Chiesa 2

Tolmezzo

Antica Osteria Al Borgat

Piazza Mazzini 7B

Tolmezzo

Bar Allo Stadio

Via Divisione Osoppo 37

Tolmezzo

Cafe' Jacopo Linussio

Piazza XX Settembre 13/A

Tolmezzo

Caffè Manzoni

Pazza XX Settembre 10

Tolmezzo

Cignino - Mensa comunale

Via XXV Aprile 29

Tolmezzo

Gelateria Cavour

Via Cavour 2

Tolmezzo

Il Teatro

Via Del Fante 28

Tolmezzo

L'Artigiano Gelatiere

Piazza Mazzini 6/A

Tolmezzo

Pane Vino e San Daniele

Via Matteotti 5/N

Tolmezzo

Pasticceria Pan di Casa

Via Carnia Libera 1944 17

Tolmezzo

Pit Stop Cafè

Via Torre Picotta 60

Tolmezzo

Trattoria Carnia

Via Della Vittoria 6

Tolmezzo

Vecchia Osteria Cimenti

Via Cesare Battisti 1

Villa Santina

Stella d'Oro

Via Tolmezzo 6

Verzegnis

Hotel Ristorante Carnia

Via Canal del Ferro 28

Venzone

Osteria Da Alvise

Via Primo Maggio 5

Sutrio

Riglarhaus

Fr. Lateis 3/3

Sauris

Al Cavallino

Paularo

Aplis

Ovaro

Al Sole

Via Belluno 14

Forni Avoltri

Al Gan

Località Tualis 46/a

Comeglians

Al Comune Rustico

Via Fontana 14

Arta Terme

Albergo Gardel

Via Marconi 6/8

Arta Terme

Hotel Park Oasi

Viale Terme 15

Arta Teme

This selection is made by: Camera di Commercio della Venezia Giulia; Camera di Commercio Pordenone- Udine.

To always find up-to-date information visit FVG Strada Vino e Sapori web site www.tastefvg.it