Book Detail

Publisher: Giunti Editore

Format: hardcover


Research shows there are almost 18.5 million website references to tiramisù on the internet in English. This title presents the popular chocolate and coffee flavored dessert, telling its history from its beginnings in Treviso in the Veneto region in the 1970s. The book also presents 25 recipes for tiramisù from top chefs: 15 chefs from Italy and 10 chefs from countries around the world.

When one says “tiramisù” one thinks of Italy, and of a creamy, soft dessert, a sweet digression that brings joy to the end of a meal. Indeed, it is the most famous and most-imitated Italian dessert in the world. Like spaghetti or pizza, it has become a symbol of the gastronomic traditions of Italy, and a hallmark of a reconquered abundance that came at the beginning of the 1960s after a long period of hunger and poverty.

It is generally believed that Tiramisù’s roots are in the Italian tradition. It was actually first created at the end of the 1960s and its paternity is contended by many, even, unexpectedly by some from overseas. It has few ingredients but they must be of excellent quality: this is a fundamental basis for a preparation which is simple but unpredictable if one wants to guarantee the best results.

Between reality and mythology, we explore the identity and the origin of tiramisù, an object of a passion surprisingly shared by people from many latitudes, as we consider also the customs and recent gastronomic history of the dessert genre.

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