Those who, in these last years, have had the opportunity of writing about the history and the origins of Tiramesù, should sincerely thank Giuseppe Maffioli who, along with Annibale Toffolo, was the first to tell its true story in their magazine “Vin Veneto” , issue n.1 of 1981 (see picture).
Their reliability and competence, as well as their deep knowledge of places and people, have never been denied.
.
Excerpt from the book:
In recent times, a little more than a decade ago, in the city of Treviso, a new dessert was born: Tiramesù. It was presented for the first time at the Beccherie restaurant by a pastry chef called Loly Linguanotto, who – what a coincidence - had just come back from Germany where he had had a few job experiences.
The dessert and its name, “Tiramisù,” an extraordinarily nutritious and energetic food, immediately became very popular and the dessert was made – either following the orginal recipe or with a few variations - not only in the restaurants of Treviso, but in the whole of the Veneto area and in Italy. It was, in fact, a “coffee-flavoured zuppa inglese” but it was not “Tiramesù” yet, and it must be admitted that the “name” has its own prestige and importance.