Tiramisu
Italy’s most loved desert !
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The Origin of Tiramisu
Tiramisù basically means “pick me up”. It is derived from the Treviso dialect “Tireme su,” which was Italianised into Tiramisù in the later half of the twentieth century. According to historical documents, Tiramisù developed in Treviso circa 1800. This dish is claimed to have been devised by a brilliant “maitresse” of a pleasure house in the center of Treviso.
The “Siora” who ran the establishment created this aphrodisiac dish to serve to customers at the end of the evening to reenergize them and alleviate any problems they may have had with their conjugal duties when they returned to their wives.
This appears to be the origin of the Tiremesù, a natural Viagra from the nineteenth century that was served to customers in brothels.
The modern-day Le Beccherie restaurant in Treviso’s historic center has added this dessert to its menu.
To corroborate this mythical story, we have the Tiramisù’s ingredients, which are all nourishing and high in calories: eggs, sugar, lady finger biscuits, mascarpone, coffee, and chocolate.
Over the years, a layer of popular prudery obscured Tiramisù’s genuine beginnings. In fact, it does not appear in publications until the 1980s.
Our grandmothers and great-grandmothers provide evidence of this dessert’s appearance on opulent family tables over the decades. These ladies over the age of 80 tell us about the talent and passion they put into making this delicacy for family and friends. Before
Some unique elements passed down orally are undeniable evidence of this dessert’s Veneto and Treviso roots. The dish is based on “sbatudin,” a mixture of beaten egg yolk and sugar that Treviso farmers regularly use as a restorative for newlyweds.
Giovanni Comisso (1895-1969), a Treviso writer, was both a scholar and the most knowledgeable witness to the Tiramisù recipe.Giovanni Comisso stated in his memoirs and told even his closest friends that his grandmother, Giuseppina, a descendant of Count Odoardo Tiretta, was a fan of Tiramisù, or “Tirame-sospiro-sù,” and would frequently eat it for dinner during the winter. According to these historical memories, the dish and dessert were popular in Treviso as early as 1800.