We can see that it is a dessert born before Instagram.
Not very photogenic, the tiramisù has the appearance of a large soft and fluffy cushion.
In a spoonful, you can savor the creamy texture of mascarpone, the softness of biscuits, the spicy note of coffee and the slight bitterness of cocoa.
Its name, which literally means "pull me up", for its ability to give us a boost, is even among the most famous Italian words in the world, according to a survey by Leonardo Rossi, a language historian.
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International popularity, but disputed paternity in Italy.
He is said to have been born in Treviso in the 1970s. But others claim, period documents in hand, that “tiramisù” were already being served in a restaurant in the small town of Tolmezzo, as early as the 1950s. parochial quarrels, which are of little interest to the thousands of customers who taste them every day in restaurants and patisseries around the world.
In more or less classic versions, because the dessert lends itself well to the most extravagant experiments.
With pistachios, speculoos, berries, so many food blasphemies that the Italians most attached to tradition will deny.
Because tiramisù is simple: mascarpone, sugar and eggs, Savoiardi biscuits soaked in real coffee made with mocha, and bitter cocoa sprinkled on top.
This does not prevent a few fantasies or adaptations here and there, if they are well done... From the capital to more confidential addresses, we have selected our five restaurants or essential pastries for a cult tiramisù, unstructured or authentic, but always delicious .
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The origins of tiramisù, in Treviso at Le Beccherie
An essential step in any gourmet exploration of Italy, Treviso is a charming little town in the northeast well known for its radicchio, a bitter vegetable with a beautiful ruby color.
We know less that on a pedestrian square in the city center, a historic restaurant claims the paternity of tiramisù.
It was here that in 1972, Alba Campeol, then owner of the place, imagined the recipe, with the help of pastry chef Roberto Lolì Linguanotto.
She has the idea of using mascarpone, smoother than ricotta.
The restaurant, now managed by Paolo Lai, offers contemporary cuisine linked to the land, while preserving the recipe for the famous dessert... which the less traditionalists can enjoy in an "unstructured" version!
Le Beccherie.
P.za G. Ancilotto, 9, 31100 Treviso.
Such.
: +39 0422540871.
A tiramisù in Rome, at Pompi
At Pompi, we don't try to be cool, and that's surely also why we appreciate this address which has been in business since the 1960s. From the start, the house applied itself to building
il regno del tiramisù
, a reign founded on the passion for the caffeinated dessert.
And it works: several addresses have opened in Rome, to satisfy the appetite of Romans and tourists.
There is excellent Italian coffee – ask for a lungo if you find the espresso too strong – and of course, the tiramisù, offered in various variants, with strawberries or pistachios.
But above all, we love Pompi, and its somewhat kitsch side, because the Romans adore it.
And as the saying goes: in Rome, do as the Romans do...
Pompi.
Of the 6 addresses in Rome, this is one of the most central: Via della Croce, 88, 00187 Roma.
Such.
: +39 0624304431.
Read alsoItaly: five pizzas that will make you want to return to Rome
Venice, a tiramisù by the water at Rio Marin
Ask a Venetian where tiramisù was invented and they'll most likely answer "in Venice, of course!"
The Serenissima has kept the habit of claiming the merits of its former territories, such as Treviso or Tolmezzo, which dispute the paternity of the famous dessert.
Without further ado, let's leave the crowds that enliven the station area to find ourselves on an isolated platform, in front of a pastry shop simply called Rio Marin (sea canal).
Behind a wooden sign, one of the best addresses in town, well known for its tiramisù.
Several layers of cream and biscuits, but above all the scent of excellent coffee.
The house indeed serves espresso prepared with a carefully selected miscella.
To be enjoyed at the water's edge, watching the gondolas pass by.
Fondamenta Rio Marin, 784, 30135 Venezia.
Such.
: +39 041718523.
Read alsoVenice beyond the Spritz: our favorite terraces for a drink between alleys and canals
In Bologna, a sweet parenthesis at the Anna Maria trattoria
The creamy tiramisu from the Anna Maria trattoria in Bologna.
Trattoria Anna Maria / Photo press
As soon as you enter the door of this neighborhood trattoria, the smell of
pasta fresca
fills your nostrils, while your gaze falls on the
dolci
trolley , where crostata, tiramisù and other sweet delicacies are wisely waiting.
In the room, the walls are covered with frames containing the messages, photos and memories left by clients, illustrious or unknown.
After tasting the homemade ragù (a meat sauce emblematic of Bologna), we finally give in to the tiramisù, also prepared every day in the kitchens of Anna Maria, who opened the establishment in 1985. , now retired.
We love it for its smoothness and its very generous portion of creamy mascarpone.
Trattoria Anna Maria.
Via delle Belle Arti, 17/A, 40126 Bologna.
Such.
: +39 051266894.
Read alsoIn Naples, you don't mess with the baba
Pirona, delicacies and history in Trieste
In Trieste, on the borders of Italy, the city center preserves the memory of Austria, which had made it its imperial port.
It is not only the architecture that testifies to this past.
In the city's historic cafés, gourmet habits and a certain appetite for sweets are perpetuated, in an atmosphere steeped in history.
Example at Pirona, a pastry shop opened in 1902 by Alberto Pirona, which retains its elegant woodwork and its excellence in sweets.
The tiramisù is served in mini portions, topped with a chocolate coffee bean.
A way of recalling the passion of the Triestins for coffee, which we call “nero” here!
Good to know to order like a local.
Pirona 1900. Largo della Barriera Vecchia, 12, 34129 Trieste.
Such.
: +39 0402335476
