21st March – Tiramisú Day: The Classic Version VS the Strawberry Version

This year we would like to celebrate the 21st of March, known as the Tiramisú day. By celebrating the first day of spring, we will add a strawberry twist to this traditional Italian dessert. Being one of the most famous desserts in the world, we are sure that you will enjoy this.

In the following version of the Tiramisú, the savoiardi biscuits are soaked with a scented strawberry juice, instead of the coffee, as we usually do.

🍷Francesca & Marinella🍴

21st March Tiramisú Day: a Strawberry Version

If you feel more conservative, then go for an authentic slice of the classic Tiramisú. You can never go wrong with it! Follow our recipe here for the traditional recipe made with coffee. And why not add a bit of alcohol?

https://madanddelicacy.com/2016/05/17/events/
Continue reading “21st March – Tiramisú Day: The Classic Version VS the Strawberry Version”

Tiramisu’ day: Elena’s recipe

Tiramisu’ is the most famous Italian dessert and today is that day of the year where everyone is allowed to prepare it and eat it, without having a guilty conscience….or nearly!

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We already told you the controversial history of Tiramisu’ in a previous post (https://goo.gl/rnvMXk) so today we want to celebrate together with our friend Elena, who kindly gave us her mom’s Tiramisu’ recipe. Let’s go and meet Elena reading the following interview!

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21st March: Tiramisu’ day

 

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 Tiramisù was originally made as a loose custard.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.

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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!

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Tiramisù and Pasta alla Carbonara

The classics should never be forgotten!

We strongly believe that before being able to adventure into the world of Italian food, you need to master the classics, you need to make them first and make sure you’re damn good at it and only then you can start thinking something else. I know some people disagree with us, but we’ve seen so many bad and totally unbalanced recipes of the “classics” cooked by Italian people that we just felt we should let this out first – start with the classic!
To improve the way you understand recipes or how you combine flavours, the first thing to do is go to back to the classics and start cooking!
That’s why we first cooked and cooked all together the “classics” to be sure that the recipes were the same and the right ones and then we decided to share them with some of our not Italian friends.
When we say “classics” we are obviously talking about the pasta alla carbonara and the tiramisú.

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