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The world of pastry is in mourning after the death of Roberto Tonguenotto, inventor of modern tiramisuThe 81-year-old Italian, originally from Treviso, in the Veneto region, left a very important legacy within the pastry industry in the north of that country and It even made it an emblem of gastronomy throughout the planet.. This authentic version had a particular beginning, composed of simple and easy-to-obtain ingredients. Next, The trustworthy recipe that captivated a crowd 55 years ago.
Outside of Italy, Argentina is the second country with the most Italians in the world, according to data from the consulate of that country in Buenos AiresAnd it seems a bit obvious, since in the first half of the 20th century, nearly three million immigrants from the peninsula arrived in search of a better future. This mix of identities turned our culture into a lover of its gastronomy; Even different combinations emerged that perfectly matched native ingredients. That feeling was transferred Tiramisu, a typical dessert that is usually prepared at family gatherings on Sundays and cannot be missing from restaurant menus.
In 1969, Linguanotto, a young pastry chef taking his first steps in the field of gastronomy, arrived from Friuli to his native Treviso, where found work at the restaurant Le BecchiereThe situation of the premises was not good and the owners were thinking of closing it, but the amateur’s idea saved their lives.
Roberto shows the original tiramisu dessert (Source: Instagram/@tiramesú)
Inspired by the dessert that was served at a nearby bar where men would go to have “dates” with women, he recalled. the italian media The RepublicRoberto took the ingredients that made it and came up with a different way of combining them. The name comes from the word “tiramesu” in reference to the slang used in that place and from there it became tiramisu.
The original recipe for this dessertas explained the place The Italian kitchenis composed of eggs, white sugar, biscuits (vanilla), mascarpone cheese, coffee and cocoa. He also points out that it is mandatory to follow the steps to obtain a tiramisu like Roberto’s.
Ingredients:
Tiramisu dessert originated in Treviso 55 years ago and today 8 out of 10 Italians prefer it (Source: Ricardo Lettieri)
Preparation:
This dessert was created as a modern version of the classic zabaglioneIt is estimated that its origin dates back to the 18th and 19th centuries, but it became popular between 1940 and 1960, when Roberto soon changed his recipe to invent tiramisu.
In 1983, an image of the dessert was published in a Veneto gastronomy magazine, from then on it became popular in Italy and then in the world. His name is present in 23 languages and it is assured that eight out of 10 Italians consider it as their preferred option after the main dish.
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