Press “Vin Veneto” . 1981 n.01 year VIII

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.
Giuseppe Maffioli

Thanks to Giuseppe Maffioli

Giuseppe Maffioli (Padova, 28th April 1925 – Treviso, 3rd June 1985)
Playwright, radio and TV writer, Writer and wine & food consultant, Movie Actor.

In 2005 the Accademia Italiana della Cucina (Italian Academy of Cuisine) – Commission of Treviso – dedicates him a book (see picture) in the 20th anniversary of his death.
In 1981 Giuseppe Maffioli wrote about the origin of Tiramesu’ and about the fact that, a few years after its birth, this cake was popular in the Veneto region as well as in the whole of Italy.
A pity he is no longer here with us, today that Tiramesù (afterwards renamed Tiramisù) is the best known and most appreciated Italian sweet in the world.
It would be nice today to read one of his reviews, about a Strawberry or a Pineapple Tiramisù that you can now find around the world.

Thanks again to our Great Bepo Maffioli

La Marca gastronomica

In our bookshops you can find a book called “La Marca gastronomica” by Fernando and Tina Raris - Ed. Canova - in which at page 31 is a list of typical dishes “Lista magnari popolari” that says: [...] In 1964, on the occasion of the “Sixth Festival of (Treviso) gastronomy” Giuseppe Mazzotti published a list of typical dishes of the Treviso area... before – he said – they disappear not only from our ... modern tables, but also from the memories of aged people...

On page 36 there is the list of “Dolsi e dolseti” (sweets and cakes) which you find here below:
Amareti, Baicoli, Biancheti de Musan, Bruti ma boni, Bussolai, Cuor de Maria al cioccolato, Fregolota, Ossi da morto de Salgareda, Pandoli, Pevarini, Sanmartini, Sbreghe, Zaleti, Baldon dolse, Bussola’, Fugassa, Pinsa, Torta de porsel col cacao, Torta de sangue e ciocolata, Torta margherita al zabaion, Torta sabiosa, Castagnole, Crostoli, Fritole, Fritole de castagnasso, Fritole de fiori de suca, Fritole de fiori de gasia (acacia), Fritole de pomi, Crema frita, Ravioli, Crocanti, Crocantini, Crocantini al candito in carta vecia, Fave de i morti, Mandole, Sidele de orzo, Tiramola, Budin de crema e ciocolato, Ciarlota de fruti in sorte, Magnatorna, Rosada, Sugoli de mosto, Zabajon co la pana, Cotognata, Persegada in toco, Mostarda, Maroni co la pana.

...up to 1964 no traces of a sweet called Tiramesù can be found in the Treviso area.