This week our Italian friend Elena, who lives in Tokyo, Japan, shares with us a tasty and traditional recipe from Lucca, a beautiful small town in Tuscany. If you are arranging a journey in Toscana don’t miss a stop there, even just to taste the tordelli di Lucca!
March 21st has been declared Tiramisu’ day by Eataly. We would like to tell you a story that you might not have heard about the name Tiramisu’ and about the one which could be considered the first Tiramisu’ in the world.
Traditionally Tiramisu’ (that literally means “carry me up”) is a pudding-like dessert that consists of sponge cake or ladyfingers dipped in a liqueur or coffee, then layered with grated chocolate and rich custard. Tiramisù was originally made as a loose custard. It is only in recent years that using mascarpone cheese has come into fashion: when the Tiramisù was prepared for the first time in 50’s the mascarpone was never been used to prepare a dessert.
Recently a decidedly sour debate has broken out in Italy over when and where Tiramisù was invented.
We can witness that the famous Italian dessert was born in Friuli Venezia Giulia in the ’50s, in the small town of Pieris. The grandmother of one of us was originally from this town and always told her grandchildren that the best Tiramisu’ in the world was the one that was produced by a chef called Mario Cosolo, at his famous restaurant “Al Vetturino”. The recipe of his Tiramisù is always been a secret, appreciated by the illustrious customers of the restaurant and created for the first time on board of the Savoia’s family yacht, by Mario who was working as a cook. At that time the dessert was still called “Coppa Vetturino“.
We never had the luxury to taste it until last February, when we met Flavia Cosolo, the daughter of Mario. We had a very interesting meeting with her, she entertained us telling the real story of her Tiramisù, called in dialect “Tirime su’”. This quirky dialectal expression was given by a customer of the restaurant who fell in love with an attractive waitress, due to the aphrodisiac qualities of the “Coppa Vetturino“.
Food writers Clara and Gigi Padovani revealed the “Tirime su” recipe in their book “Tiramisu – History, curiosities and interpretations of the most loved Italian dessert,” published by Giunti Editore, among with a number of other Tiramisù variations.
We warmly invite you to try the “Tirime su” version, because, you know … the grandmothers never lie to their grandchildren.
And you can even prepare the Mad & Delicacy version, here we are!
The zeppole of Saint Joseph are the delicious pastries that in Southern Italy, especially in Puglia and in Campania, people make for Father’s day on March 19th. You can bake or fry them, below we will show you the two different procedures, just choose the one you prefer and try it!
Thanks Elena for this healthy and taste recipe….. and for your wonderful pictures!
If you don’t find lentil pasta, don’t worry! We made this dish with durum wheat pasta, the result is perfect!
This quick recipe is for those who think that it takes a long time to make Italian dishes!
You will be able to prepare the seasoning while you are waiting for the water to boil.
Frappe, Chiacchiere, Crostoli etc…. call these sweet Carnival fritters as you prefer, but follow our recipe which is the best in the world! And even if it’s Carnival, we are not kidding!