Tiramisù was officially created in the Beccherie restaurant in Treviso in 1970.
This was formally declared and certified by a delegation of the Italian Cooking Academy.
In 1981, actor and writer, Giuseppe Maffioli, in the magazine, recorded and officialised the preparation of the dessert “Vin Veneto: rivista trimestrale di vino, grappa, gastronomia del Veneto”, placing it at the “Alle Beccherie” restaurant in Treviso.
Other historical research takes us to 1983, when the wine and food expert, Giuseppe Maffioli in his book, “La cucina trevigiana”, included the true original recipe from Treviso: the true Tiramisù from Beccherie.
Treviso citizens who emigrated abroad were the first ambassadors for Tiramisù , taking the traditional recipe from Treviso to the rest of the world. Many of them took this ancient and precious recipe with them in their suitcases.
Contributors to the spread of the recipe included, first of all, the restaurant “Le Beccherie” in Treviso, which legitimised the original recipe, then “Toulà” owned by Alfredo Beltrame from Treviso, with his chain of restaurants in Italy and the rest of the world.
On 15 October 2010, three members of the Treviso delegation of the Italian Cooking Academy deposited a Notary Deed (no. 7947 with Notary Lorenzo Ferretto, Treviso) containing the original recipe and the method for preparing “TIRAME SU”, for the purpose of safeguarding the gastronomic traditions of the area.
In 2012, the first thesis on Tiramisù at world level was presented at the University of Trento.
Dr Ilaria Ziliotto from Borso del Grappa (TV) defended her thesis: “ Cultural Experiences in Italian Oenogastronomic Tourism: Treviso, the city of Tiramisù”.
This university thesis also affirms the Treviso origins of Tiramisù with information and historic quotes with relative bibliography.
We would like to remind you that 21 March is World Tiramisù Day. It is the first day of spring and the day of the dessert that – like a tonic - recharges you for the new season.
A normal portion of Tiramisù contains about 500 calories (25 % of the daily recommended intake), with these percentages: 58% fat, 35 % carbohydrates, and 7 % protein.
Tiramisù, as we know it today is an evolution of the traditional local dessert from Treviso. It is a dessert that children can enjoy too, since the traditional recipe does not contain liqueur.
Source
News by Tiziano Taffarello, founder of the Tiramisu Academy.
Email: [email protected]
Link: www.accademiadeltiramisu.com
Tiramisù was officially created in the Beccherie restaurant in Treviso in 1970.
This was formally declared and certified by a delegation of the Italian Cooking Academy.
In 1981, actor and writer, Giuseppe Maffioli, in the magazine, recorded and officialised the preparation of the dessert “Vin Veneto: rivista trimestrale di vino, grappa, gastronomia del Veneto”, placing it at the “Alle Beccherie” restaurant in Treviso.
Other historical research takes us to 1983, when the wine and food expert, Giuseppe Maffioli in his book, “La cucina trevigiana”, included the true original recipe from Treviso: the true Tiramisù from Beccherie.
Treviso citizens who emigrated abroad were the first ambassadors for Tiramisù , taking the traditional recipe from Treviso to the rest of the world. Many of them took this ancient and precious recipe with them in their suitcases.
Contributors to the spread of the recipe included, first of all, the restaurant “Le Beccherie” in Treviso, which legitimised the original recipe, then “Toulà” owned by Alfredo Beltrame from Treviso, with his chain of restaurants in Italy and the rest of the world.
On 15 October 2010, three members of the Treviso delegation of the Italian Cooking Academy deposited a Notary Deed (no. 7947 with Notary Lorenzo Ferretto, Treviso) containing the original recipe and the method for preparing “TIRAME SU”, for the purpose of safeguarding the gastronomic traditions of the area.
In 2012, the first thesis on Tiramisù at world level was presented at the University of Trento.
Dr Ilaria Ziliotto from Borso del Grappa (TV) defended her thesis: “ Cultural Experiences in Italian Oenogastronomic Tourism: Treviso, the city of Tiramisù”.
This university thesis also affirms the Treviso origins of Tiramisù with information and historic quotes with relative bibliography.
Nella puntata n. 700 della EAT PARADE del TG2 RAI ( 31 agosto 2012) l’ex titolare del ristorante Le Beccherie di Treviso Carlo Campeol ha raccontato: “….. Solo agli inizi degli anni 1970 non inventando nulla ma solo unendo ingredienti da sempre utilizzati e a tutti noti, è nato un dolce che ha scatenato la fantasia di molti e la voglia di primogenitura da parte di tutti”.
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