Tiramisù: how much history is there behind the symbol of the italian dessert for excellence?

Tiramisù is the fifth word of the Italian cuisine best known abroad, the first one for the sweets.

This word, by a melodic and sweet sound for the palate, derives from the Treviso dialect ‘tireme su’, Italianized in the last decades of the last century.

There are various legends about the dessert. The most accredited and likable ties to a brilliant ‘maitresse’ of a pleasure home called ‘Le Beccherie’, located in the historic center of Treviso around the 1920s of the last century.

The ‘Siora’, owner of the local, has created an aphrodisiac dessert to offer to her customers at the end of the nights in order to reinvigorate them and solve the problems related to the ‘couple duties’.

It is said that in the place, when the man were grieved, the owner was usual to prepare this dessert and encouraged them saying ‘desso ve tiro su mi’ (meaning ‘now I will recover you’).

Thus was born the ‘Tiremesù’: a natural Viagra of the ‘800 offered to the customers of the beloved maison.

Before the industrial production of the ladyfinger biscuits, the dessert was prepared with crumbly and spongy homemade biscuits.

Those who could not afford them should use focaccia or old bread.

Over the years, the ‘Pleasure Home’, thanks to the anti-prostitution laws, became a restaurant keeping the same name and becoming a meeting point of the good bourgeoisie.

Le Beccherie’ is located in Ancilotto Square in Treviso centre, which owes its name because of the markets of butchers, in dialect ‘bechers’.

The restaurant is making the history of Treviso catering since 1939.

It was renovated and modernized in a local disposing large windows with canal view, designer chandeliers and retro chairs.

Le Beccherie’ today offers two variants of Tiramisù. The first one is served inside a glass in the classical way. The second one is presented as the ‘Wrong Tiramisù’: Prosecco Gelly, Mascarpone Mousse and Coffee Bread.

There are many pastry shops in the city that serve Tiramisù with their own traditional receipts.

The website ‘Snapitaly’ reports an accurate selection of the oldest and most known ones.

The ancient pastry shop ‘Nascimben’ is a point of reference for the citizens since 1865, not just for the amazing taste of ‘Tiramisù’ but also for the other many high quality desserts prepared with km0 ingredients.

Trevissù’ is a ‘boutique’ fully dedicated to the preparation of Tiramisù. It is served in different ways, for example the vegan version and the ‘strong’ Tiramisù, prepared with a Rhum fragrance.

The restaurant ‘Al Fogher’: in 1950 the first Tiramisù was prepared by the grandparents of the actual owners in the occasion of Greek Queen’s visit. For the special occasion, the dessert was called ‘Imperial cup’.

Last but not least name to report, we name the ‘Tearamisù Room’: it is a pleasure relax room where you can enjoy a sweet break in a comfortable environment.

Meanwhile, the Tiramisù has found other testimonial around Italy.

The ‘Pompi’ brand for example, has exported the dessert abroad. It opened in London a mono-product shop, that proposes Tiramisù in different versions: with pistachio, hazelnut, bananas, strawberry and piña colada.

If we move to the south of Italy, in the pastry shop ‘Sal De Riso’ you can taste the Mediterranean version: the ladyfinger biscuits are soaked not in the coffee, but in the Limoncello. The result is a tasty and attractive yellow Tiramisù, that recalls the color of the lemons in the Amalfi Coast used during the preparation.

And about you.. Which kind of Tiramisù are you made of?