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Deserti rođeni u Americi

Deserti rođeni u Americi



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Dan neovisnosti jedan je od mnogih vrhunaca ljeta. Hrenovke na roštilju, stol prekriven crvenom kockicom i svi koji žvaću lubenicu i čekaju vatromet samo su nekoliko dragih trenutaka od Dana neovisnosti. Četvrtog srpnja, patriotizam se pokazuje posvuda; čak i jelovnik, koji ne prestaje samo s hamburgerom i rebrima, već se proteže sve do deserta. U The Daily Mealu potražili smo neke deserte koji su kultni i sveamerički.

Pita od jabuka

Što može biti više američko od pite od jabuka? Jabuke su posađene u Americi kada su hodočasnici stigli 1600 -ih. S tom činjenicom, jabuke su ugrađene u američki obrok od samog početka. Pita od jabuka nije samo za jesen, već se može slagati i sa sladoledom (pita a la mode). Ako želite zabavu u pitu od jabuka, isprobajte ovaj recept za pitu od jabuka.

Bostonska kremšnita

Bostonska kremasta pita navodno je usavršena i popularizirana oko 1850. u hotelu Park House u Bostonu, što ju je učinilo uistinu sveameričkom slasticom. Pita se izvorno zvala Chocolate Cream Pie, ali je promijenjena kada je desert postao službeni desert Massachusettsa. "Pita" je zapravo više kolač, s dvije spužve punjene kremom od vanilije i glazirane čokoladom. Ako tražite brz način za pripremu ovog ukusnog deserta, isprobajte ovaj recept bez stranih bostonskih kremastih pita.

Crvena baršunasta torta

Koji je najbolji način prenošenja ponosa naše zemlje na desert? Torta od crvenog baršuna. Crveni baršun južnjačka je tradicija koja je u Ameriku uvedena oko 1920. Klasični desert s potpisom tijesta s crvenim tonovima dosegao je renesansu jer je u posljednjih nekoliko godina postao sve popularniji. Ovaj omiljeni je jednostavan čokoladni kolač, ali lijepo je predstavljen kao crveni kolač s bijelim glazurom. Bacite nekoliko plavih prskanja na vrh ovog četvrtog srpnja kako biste ga učinili još svečanijim. Za osnove pokušajte ovo Jednostavan recept za tortu od crvenog baršuna.

Tarts od trešanja

Iako kolači nisu američka tradicija, trešnje su povezane s jednim od naših očeva utemeljitelja- Georgeom Washingtonom. Trešnje su također omiljene ljetne sezone, pa ako želite počastiti prvog predsjednika naše zemlje i pomiješati deserte za vrijeme kuhanja, isprobajte ovo Jednostavan recept za kolač od višanja.

Keksi sa cokoladnim komadima

Čokoladni kolačići nastali su u Americi tridesetih godina prošlog stoljeća zbog sretne nesreće. Ruth Graves Wakefield, vlasnica Tollhouse Inn -a u Massachusettsu, pokušavala je ispeći čokoladne kolačiće, ali joj je ponestalo pekarske čokolade i ubacio je komade čokolade kao zamjenu. Kolačići su bili hit, a Wakefield je svoj recept prodala Nestleu za doživotnu zalihu čokoladnih čipsa. Kako biste odali počast američkoj domišljatosti i kreativnom duhu, pokušajte ispeći hrpu čokoladnih kolačića s ovim receptom Classic Chocolate Chip Cookie.

Zabavite svoj slatki zub dok ove godine slavite četvrti uz ove sveameričke deserte.

Tipsy Apple Pie

Pita od jabuka je sveamerički recept koji nas vraća na vrijeme kad su se hodočasnici smjestili.

No Bake Boston Cream Pie Strata

Bostonska kremšnita rođena je u Bostonu 1800 -ih proslavljajući je vraćanjem.

Crvena baršunasta torta

Odvezite svoje okusne pupoljke prema jugu četvrtog srpnja.

Lagani tart od višanja

Trešnje su povezane s jednim od očeva utemeljitelja- Georgeom Washingtonom. Proslavite izradom ovih kolača njemu u čast.

Klasični čokoladni kolačići

Čokoladni kolačići bili su sretna sveamerička nesreća. Isprobaj!


Povijest i recept Tiramisua

17. stoljeće – Desert sličan tiramisu nastao je u Sieni, u talijanskoj pokrajini Toskani. Povod je bio posjet velikog vojvode Cosima de ’ Medici III (1642-1723), u čiju je čast smjesu nazvali zuppa del duca (juha od vojvode ”). Recept je sa sobom donio u Firencu. U 19. stoljeću tiramisu je postao iznimno popularan među engleskim intelektualcima i umjetnicima koji su živjeli u Firenci. Desert je stigao u Englesku, gdje mu je popularnost rasla.

Prema članku "The Trail of Tiramisu", Jane Black, novine Washington Post, 11. srpnja 2007., za današnju je verziju tiramisua rečeno da je nastala u restoranu u Trevisu, smještenom sjeverozapadno od Venecije, na sjeveru Italije i#8217 Jadranska obala, nazvana Le Beccherie. Carminantonio Iannaccone:

“Lannacconeova priča je jednostavna. Obučavao se za slastičara u južnom gradu Avellinu, a zatim je s 12 godina migrirao u Milano kako bi pronašao posao. 1969. oženio se svojom suprugom Brunom i otvorio restoran koji se također zvao Piedigrotta u Trevisu, gdje je skuhao desert zasnovan na “svakodnevnim okusima regije ”: jaka kava, kremasti mascarpone, jaja, marsala i kolačići od ladyfinger. Kaže da su mu trebale dvije godine da usavrši recept, koji je izvorno služio kao elegantan, samostojeći kolač. ”

“Tiramisu, što znači “pokupi me ” – referenca na njegovu šalicu espressa — bila je hitan hit. Kuhari su, kaže Iannaccone, došli kušati, a uskoro su ili sami napravili vlastite verzije ili ih je on opskrbio svojom. Do ranih 821780 -ih, tiramisu je postao sveprisutan u cijeloj Italiji i šire. ”

Bezvremenska umjetnost talijanske kuhinje i#8211 stoljeća izvrsne večere Anna Maria Volpi, navodi sljedeće iz svog istraživanja o povijesti tiramisua:

“Kasnije u mojim istraživanjima najstariji recept koji sam mogao pronaći bio je u knjizi Giovannija Capnista I Dolci del Veneto (Venetski deserti). Prvo izdanje objavljeno je 1983. godine i ima klasičan recept za Tiramisu. Nedavni recept s beskonačnim varijacijama iz grada Trevisa, kaže Capnist, otkriće restorana više od obiteljske tradicije.

No posljednja riječ o podrijetlu Tiramisua je iz knjige Fernanda e Tine Rarisa La Marca Gastronomica objavljene 1998., knjige u potpunosti posvećene kuhinji iz grada Trevisa. Autori se sjećaju onoga što je Giuseppe Maffioli napisao u članku 1981. godine: Tiramisu je rođen nedavno, prije samo 10 godina u gradu Trevisu. Prvi put je predložena u restoranu Le Beccherie. Desert i njegovo ime odmah su postali iznimno popularni, a ovaj kolač i naziv kopirali su mnogi restorani najprije u Trevisu, a zatim diljem Italije. I danas restoran Le Beccherie pravi desert po klasičnom receptu: ladyfingers natopljene gorkom jakom espresso kavom, mascarpone-zabaglione kremom i gorkim kakaom u prahu. Alba i Ado Campeol, vlasnici restorana žale što nisu patentirali naziv i recept, pogotovo kako bi izbjegli sva nagađanja i nagađanja o podrijetlu ovog kolača, te širenje toliko recepata koji nemaju nikakve veze s izvornikom Tiramisu. ”

Istraživač Pietro Mascioni vodi desert od 1960 -ih i 8217 -ih godina u grad u Toskani pod nazivom Treviso:

“Rođen je nedavno, prije manje od dva desetljeća, u gradu Trevisu, desert po imenu Tiramesu koji je po prvi put u restoranu Alle Beccherie napravio slastičar Loly Linguanotto. Priča je vrlo vjerodostojna, rekao je Mascioni koji je prošle jeseni otputovao u Treviso na razgovor s Campeolima. Tamo je matrijarh Alba Campeol rekao Mascioniu da je ideju za desert dobila nakon rođenja jednog od svoje djece. Bila je jako slaba u krevetu, a punica joj je donijela zabaglione s kavom kako bi joj dala energije.

1990 -ih – U Americi je popularnost započela u San Franciscu, a danas se Tiramisu može pronaći u restoranima diljem Sjedinjenih Država.

Komentari Charlie (Calogero) Villareale (Odrastao sam na Long Islandu, NY, ali sada živim u Ormond Beachu, FL):

Volite svoju web stranicu na Tiramisu. Malo sam istraživao ovaj ukusni desert pa ga mogu napraviti kod kuće i danas sam na njega naišao. Zanimajući se za njezinu povijest kao mladića, prije mnogo godina pričao mi je o njezinom podrijetlu moj ujak, rođen na Siciliji 1916. Ja sam prva generacija Amerikanaca i moja je obitelj emigrirala sa Sicilije. Moj ujak je tijekom svojih poslovnih godina putovao svijetom, proizvodio vrpce s tintom za pisaće strojeve, a zatim i računalne pisače. Moj ujak je bio čovjek koji je izumio stroj koji je ugljik stavio na karbonski papir i vrpce još 1950 -ih godina, a on ga je patentirao. S godinama se jako dobro snašao i pričao mi je o svojim eskapadama u Italiji gdje je pokrovio te iste bordele. Ispričao mi je sličnu priču o bordelima ili bordelima kako ih je spominjao. Rekao je da su Tiramisu ponudili pokrovitelji, a ne kurtizane.

Prema mom ujaku, rečeno mu je da je to počelo još krajem 19. stoljeća kada je konkurencija između bordella bila žestoka. Kako se priča, jedan bordello ponudio je espresso kavu kao besplatan napitak nakon što je kupac patronirao njegovim pogonom. Nakon što se pročulo, ostali su to slijedili kako bi privukli više kupaca. S povećanjem konkurencije povećala su se i besplatna pića, od samo espressa, do espressa i savoiardi kolačića (poput kolačića s ženskim prstima, koji su se obično utapali u espresso), a moguće je i srdačno ili vino. Jedna je gospođa posebno uzela sve ove sastojke, kombinirala ih. i stvorio ovu slasticu dodajući jaja i mascarpone sir u nadjev.

Ime Tiramisu ili Tira Mi Su na talijanskom znači "pokupi me", a u prijevodu znači "pojačivač energije." ostatak svojih svakodnevnih aktivnosti, umjesto da nakon toga žele drijemati. Nakon naleta slastica koje su se nudile tijekom tog natjecateljskog doba, Tiramisu je postao populariziran zbog proteina, šećera i kofeina (a ponekad i alkohola) koje je sadržavao. Kurtizane nisu tretirali dovoljno dobro da bi im dali ovu skupu poslasticu. i zasigurno su ga zaštitnici dovoljno cijenili da se vrate onima koji su mu to nudili. Siguran sam da se zbog osjetljive prirode načina na koji se moglo saznati o ovom ukusnom desertu priča promijenila tako da se ne "inkriminira".

Dakle, moje je mišljenje da je, kako se pročulo do svih ostalih bordela, na kraju stiglo do tog "bordela iznad restorana" i postalo poznato. =) Moja 2 centa ...


Povijest i recept Tiramisua

17. stoljeće – Desert sličan tiramisu nastao je u Sieni, u talijanskoj pokrajini Toskani. Povod je bio posjet velikog vojvode Cosima de ’ Medici III (1642-1723), u čiju je čast smjesu nazvali zuppa del duca (juha od vojvode ”). Recept je sa sobom donio u Firencu. U 19. stoljeću tiramisu je postao iznimno popularan među engleskim intelektualcima i umjetnicima koji su živjeli u Firenci. Desert je stigao u Englesku, gdje mu je popularnost rasla.

Prema članku "The Trail of Tiramisu", Jane Black, novine Washington Post, 11. srpnja 2007., za današnju je verziju tiramisua rečeno da je nastala u restoranu u Trevisu, smještenom sjeverozapadno od Venecije, na sjeveru Italije i#8217 Jadranska obala, nazvana Le Beccherie. Carminantonio Iannaccone:

“Lannacconeova priča je jednostavna. Obučio se za slastičara u južnom gradu Avellinu, a zatim je s 12 godina migrirao u Milano kako bi pronašao posao. 1969. oženio se svojom suprugom Brunom i otvorio restoran koji se također zvao Piedigrotta u Trevisu, gdje je skuhao desert baziran na “svakodnevnim okusima regije ”: jaka kava, kremasti mascarpone, jaja, marsala i kolačići od ladyfinger. Kaže da su mu trebale dvije godine da usavrši recept, koji je izvorno služio kao elegantan, samostojeći kolač. ”

“Tiramisu, što znači “pokupi me ” – referenca na njegovu šalicu espressa — bila je hitan hit. Kuhari su, kaže Iannaccone, došli kušati, a uskoro su ili sami napravili vlastite verzije ili ih je on opskrbio svojom. Do ranih 821780 -ih, tiramisu je postao sveprisutan u cijeloj Italiji i šire. ”

Bezvremenska umjetnost talijanske kuhinje i#8211 stoljeća izvrsne večere Anna Maria Volpi, navodi sljedeće iz svog istraživanja o povijesti tiramisua:

“Kasnije u mojim istraživanjima najstariji recept koji sam mogao pronaći bio je u knjizi Giovannija Capnista I Dolci del Veneto (Venetski deserti). Prvo izdanje objavljeno je 1983. godine i ima klasičan recept za Tiramisu. Nedavni recept s beskonačnim varijacijama iz grada Trevisa, kaže Capnist, otkriće restorana više od obiteljske tradicije.

No posljednja riječ o podrijetlu Tiramisua je iz knjige Fernanda e Tine Rarisa La Marca Gastronomica objavljene 1998., knjige u potpunosti posvećene kuhinji iz grada Trevisa. Autori se sjećaju onoga što je Giuseppe Maffioli napisao u članku 1981. godine: Tiramisu je rođen nedavno, prije samo 10 godina u gradu Trevisu. Prvi put je predložena u restoranu Le Beccherie. Desert i njegovo ime odmah su postali iznimno popularni, a ovaj kolač i naziv kopirali su mnogi restorani najprije u Trevisu, a zatim diljem Italije. I danas restoran Le Beccherie pravi desert po klasičnom receptu: ladyfingers natopljene gorkom jakom espresso kavom, mascarpone-zabaglione kremom i gorkim kakaom u prahu. Alba i Ado Campeol, vlasnici restorana žale što nisu patentirali naziv i recept, pogotovo kako bi izbjegli sva nagađanja i nagađanja o podrijetlu ovog kolača, te širenje toliko recepata koji nemaju nikakve veze s izvornikom Tiramisu. ”

Istraživač Pietro Mascioni vodi desert od 1960 -ih i 8217 -ih godina u grad u Toskani pod nazivom Treviso:

“Rođen je nedavno, prije manje od dva desetljeća, u gradu Trevisu, desert po imenu Tiramesu koji je po prvi put u restoranu Alle Beccherie napravio slastičar Loly Linguanotto. Priča je vrlo vjerodostojna, rekao je Mascioni koji je prošle jeseni otputovao u Treviso na razgovor s Campeolima. Tamo je matrijarh Alba Campeol rekao Mascioniu da je ideju za desert dobila nakon rođenja jednog od svoje djece. Bila je jako slaba u krevetu, a punica joj je donijela zabaglione s kavom kako bi joj dala energije.

1990 -ih – U Americi je popularnost započela u San Franciscu, a danas se Tiramisu može pronaći u restoranima diljem Sjedinjenih Država.

Komentari Charlie (Calogero) Villareale (Odrastao sam na Long Islandu, NY, ali sada živim u Ormond Beachu, FL):

Volite svoju web stranicu na Tiramisu. Malo sam istraživao ovaj ukusni desert pa ga mogu napraviti kod kuće i danas sam na njega naišao. Zanimajući se za njezinu povijest kao mladića, prije mnogo godina pričao mi je o njezinom podrijetlu moj ujak, rođen na Siciliji 1916. Ja sam prva generacija Amerikanaca i moja je obitelj emigrirala sa Sicilije. Moj ujak je tijekom svojih poslovnih godina putovao svijetom, proizvodio vrpce s tintom za pisaće strojeve, a zatim i računalne pisače. Moj ujak je bio čovjek koji je izumio stroj koji je ugljik stavio na karbonski papir i vrpce još 1950 -ih, a on ga je patentirao. S godinama se jako dobro snašao i pričao mi je o svojim eskapadama u Italiji gdje je pokrovio te iste bordele. Ispričao mi je sličnu priču o bordelima ili bordelima kako ih je nazivao. Rekao je da su Tiramisu ponudili pokrovitelji, a ne kurtizane.

Prema mom ujaku, rečeno mu je da je to počelo još krajem 19. stoljeća kada je konkurencija između bordella bila žestoka. Kako se priča, jedan bordello ponudio je espresso kavu kao besplatan napitak nakon što je kupac patronirao njegovim pogonom. Nakon što se pročulo, ostali su to slijedili kako bi privukli više kupaca. Kako se konkurencija povećavala, tako su se povećala i besplatna pića, od samo espressa, do espressa i savoiardi kolačića (poput kolačića s ženskim prstima, koji su se obično utapali u espresso), a moguće je i srdačno ili vino. Jedna je gospođa posebno uzela sve ove sastojke, kombinirala ih. i stvorio ovu slasticu dodajući jaja i mascarpone sir u nadjev.

Ime Tiramisu ili Tira Mi Su na talijanskom znači "pokupi me", a u prijevodu znači "pojačivač energije." ostatak svojih svakodnevnih aktivnosti, umjesto da nakon toga žele drijemati. Nakon naleta slastica koje su se nudile tijekom tog natjecateljskog doba, Tiramisu je postao populariziran zbog proteina, šećera i kofeina (a ponekad i alkohola) koje je sadržavao. Kurtizane nisu tretirali dovoljno dobro da bi im dali ovu skupu poslasticu. i zasigurno su ga zaštitnici dovoljno cijenili da se vrate onima koji su mu to nudili. Siguran sam da se zbog osjetljive prirode načina na koji se moglo saznati o ovom ukusnom desertu priča promijenila tako da se ne "inkriminira".

Dakle, moje je mišljenje da je, kako se pročulo do svih ostalih bordela, na kraju stiglo do tog "bordela iznad restorana" i postalo poznato. =) Moja 2 centa ...


Povijest i recept Tiramisua

17. stoljeće – Desert sličan tiramisu nastao je u Sieni, u talijanskoj pokrajini Toskani. Povod je bio posjet velikog vojvode Cosima de ’ Medici III (1642-1723), u čiju je čast smjesu nazvali zuppa del duca (juha od vojvode ”). Recept je sa sobom donio u Firencu. U 19. stoljeću tiramisu je postao iznimno popularan među engleskim intelektualcima i umjetnicima koji su živjeli u Firenci. Desert je stigao do Engleske, gdje mu je popularnost rasla.

Prema članku, Trail of Tiramisu, Jane Black, novine Washington Post, 11. srpnja 2007., za današnju je verziju tiramisua rečeno da je nastala u restoranu u Trevisu, smještenom sjeverozapadno od Venecije na sjeveru Italije i#8217 Jadranska obala, nazvana Le Beccherie. Carminantonio Iannaccone:

“Lannacconeova priča je jednostavna. Obučavao se za slastičara u južnom gradu Avellinu, a zatim je s 12 godina migrirao u Milano kako bi pronašao posao. 1969. oženio se svojom suprugom Brunom i otvorio restoran koji se također zvao Piedigrotta u Trevisu, gdje je skuhao desert baziran na “svakodnevnim okusima regije ”: jaka kava, kremasti mascarpone, jaja, marsala i kolačići od ladyfinger. Kaže da su mu trebale dvije godine da usavrši recept, koji je izvorno služio kao elegantan, samostojeći kolač. ”

“Tiramisu, što znači “pokupi me ” – referenca na njegovu dozu espressa — bila je hitan hit. Kuhari su, kaže Iannaccone, došli kušati, a uskoro su ili sami napravili vlastite verzije ili ih je on opskrbio svojom. Do ranih 821780 -ih, tiramisu je postao sveprisutan u cijeloj Italiji i šire. ”

Bezvremenska umjetnost talijanske kuhinje i#8211 stoljeća izvrsne večere Anna Maria Volpi, navodi sljedeće iz svog istraživanja o povijesti tiramisua:

“Kasnije u mojim istraživanjima najstariji recept koji sam mogao pronaći bio je u knjizi Giovannija Capnista I Dolci del Veneto (Venetski deserti). Prvo izdanje objavljeno je 1983. godine i ima klasičan recept za Tiramisu. Nedavni recept s beskonačnim varijacijama iz grada Trevisa, kaže Capnist, otkriće restorana više od obiteljske tradicije.

No posljednja riječ o podrijetlu Tiramisua je iz knjige Fernanda e Tine Rarisa La Marca Gastronomica objavljene 1998., knjige u potpunosti posvećene kuhinji iz grada Trevisa. Autori se sjećaju onoga što je Giuseppe Maffioli napisao u članku 1981. godine: Tiramisu je rođen nedavno, prije samo 10 godina u gradu Trevisu. Prvi put je predložena u restoranu Le Beccherie. Desert i njegovo ime odmah su postali iznimno popularni, a ovaj kolač i naziv kopirali su mnogi restorani najprije u Trevisu, a zatim diljem Italije. I danas restoran Le Beccherie pravi desert po klasičnom receptu: ladyfingers natopljene gorkom jakom espresso kavom, kremom mascarpone-zabaglione i gorkim kakaom u prahu. Alba i Ado Campeol, vlasnici restorana žale što nisu patentirali naziv i recept, pogotovo kako bi izbjegli sva nagađanja i nagađanja o podrijetlu ovog kolača, te širenje toliko recepata koji nemaju nikakve veze s izvornikom Tiramisu. ”

Istraživač Pietro Mascioni vodi desert od 1960 -ih i 8217 -ih godina u grad u Toskani pod nazivom Treviso:

“Rođen je nedavno, prije manje od dva desetljeća, u gradu Trevisu, desert po imenu Tiramesu koji je po prvi put u restoranu Alle Beccherie napravio slastičar Loly Linguanotto. Priča je vrlo vjerodostojna, rekao je Mascioni koji je prošle jeseni otputovao u Treviso na razgovor s Campeolima. Tamo je matrijarh Alba Campeol rekao Mascioniu da je ideju za desert dobila nakon rođenja jednog od svoje djece. Bila je jako slaba u krevetu, a punica joj je donijela zabaglione s kavom kako bi joj dala energije.

1990 -ih – U Americi je popularnost započela u San Franciscu, a danas se Tiramisu može pronaći u restoranima diljem Sjedinjenih Država.

Komentari Charlie (Calogero) Villareale (Odrastao sam na Long Islandu, NY, ali sada živim u Ormond Beachu, FL):

Volite svoju web stranicu na Tiramisu. Malo sam istraživao ovaj ukusni desert pa ga mogu napraviti kod kuće i danas sam na njega naišao. Zanimajući se za njezinu povijest kao mladića, prije mnogo godina pričao mi je o njezinom podrijetlu moj ujak, rođen na Siciliji 1916. Ja sam prva generacija Amerikanaca i moja je obitelj emigrirala sa Sicilije. Moj ujak je tijekom svojih poslovnih godina putovao svijetom, proizvodio vrpce s tintom za pisaće strojeve, a zatim i računalne pisače. Moj ujak je bio čovjek koji je izumio stroj koji je ugljik stavio na karbonski papir i vrpce još 1950 -ih godina, a on ga je patentirao. S godinama se jako dobro snašao i pričao mi je o svojim eskapadama u Italiji gdje je pokrovio te iste bordele. Ispričao mi je sličnu priču o bordelima ili bordelima kako ih je nazivao. Rekao je da su Tiramisu ponudili pokrovitelji, a ne kurtizane.

Prema mom ujaku, rečeno mu je da je to počelo još krajem 19. stoljeća kada je konkurencija između bordella bila žestoka. Kako se priča, jedan bordello ponudio je espresso kavu kao besplatan napitak nakon što je kupac patronirao njegovim pogonom. Nakon što se pročulo, ostali su to slijedili kako bi privukli više kupaca. Kako se konkurencija povećavala, tako su se povećala i besplatna pića, od samo espressa, do espressa i savoiardi kolačića (poput kolačića s ženskim prstima, koji su se obično utapali u espresso), a moguće je i srdačno ili vino. Jedna je gospođa posebno uzela sve ove sastojke, kombinirala ih. i stvorio ovu slasticu dodajući jaja i sir Mascarpone u nadjev.

Ime Tiramisu ili Tira Mi Su na talijanskom znači "pokupi me", a u prijevodu znači “an pojačivač energije. ” Pokrovitelji su izvorno uživali u energiji koju im je espresso dao nakon seksa kako bi mogli ići ostatak svojih svakodnevnih aktivnosti, umjesto da nakon toga žele drijemati. Nakon naleta slastica koje su se nudile tijekom tog natjecateljskog doba, Tiramisu je postao populariziran zbog proteina, šećera i kofeina (a ponekad i alkohola) koje je sadržavao. Kurtizane nisu tretirali dovoljno dobro da bi im dali ovu skupu poslasticu. i zasigurno su ga zaštitnici dovoljno cijenili da se vrate onima koji su mu to nudili. Siguran sam da se zbog osjetljive prirode načina na koji se moglo saznati o ovom ukusnom desertu priča promijenila tako da se ne "inkriminira".

Dakle, moje je mišljenje da je, kako se pročulo do svih ostalih bordela, na kraju stiglo do tog "bordela iznad restorana" i postalo poznato. =) Moja 2 centa ...


Povijest i recept Tiramisua

17. stoljeće – Desert sličan tiramisu nastao je u Sieni, u talijanskoj pokrajini Toskani. Povod je bio posjet velikog vojvode Cosima de ’ Medici III (1642-1723), u čiju je čast smjesu nazvali zuppa del duca (juha od vojvode ”). Recept je sa sobom donio u Firencu. U 19. stoljeću tiramisu je postao iznimno popularan među engleskim intelektualcima i umjetnicima koji su živjeli u Firenci. Desert je stigao u Englesku, gdje mu je popularnost rasla.

Prema članku "The Trail of Tiramisu", Jane Black, novine Washington Post, 11. srpnja 2007., za današnju je verziju tiramisua rečeno da je nastala u restoranu u Trevisu, smještenom sjeverozapadno od Venecije, na sjeveru Italije i#8217 Jadranska obala, nazvana Le Beccherie. Carminantonio Iannaccone:

“Lannacconeova priča je jednostavna. Obučio se za slastičara u južnom gradu Avellinu, a zatim je s 12 godina migrirao u Milano kako bi pronašao posao. 1969. oženio se svojom suprugom Brunom i otvorio restoran koji se također zvao Piedigrotta u Trevisu, gdje je skuhao desert zasnovan na “svakodnevnim okusima regije ”: jaka kava, kremasti mascarpone, jaja, marsala i kolačići od ladyfinger. Kaže da su mu trebale dvije godine da usavrši recept, koji je izvorno služio kao elegantan, samostojeći kolač. ”

“Tiramisu, što znači “pokupi me ” – referenca na njegovu šalicu espressa — bila je hitan hit. Kuhari su, kaže Iannaccone, došli kušati, a uskoro su ili sami napravili vlastite verzije ili ih je on opskrbio svojom. Do ranih 821780 -ih, tiramisu je postao sveprisutan u cijeloj Italiji i šire. ”

Bezvremenska umjetnost talijanske kuhinje i#8211 stoljeća izvrsne večere Anna Maria Volpi, navodi sljedeće iz svog istraživanja o povijesti tiramisua:

“Kasnije u mojim istraživanjima najstariji recept koji sam mogao pronaći bio je u knjizi Giovannija Capnista I Dolci del Veneto (Venetski deserti). Prvo izdanje objavljeno je 1983. godine i ima klasičan recept za Tiramisu. Nedavni recept s beskonačnim varijacijama iz grada Trevisa, kaže Capnist, otkriće restorana više od obiteljske tradicije.

No posljednja riječ o podrijetlu Tiramisua je iz knjige Fernanda e Tine Rarisa La Marca Gastronomica objavljene 1998., knjige u potpunosti posvećene kuhinji iz grada Trevisa. Autori se sjećaju onoga što je Giuseppe Maffioli napisao u članku 1981. godine: Tiramisu je rođen nedavno, prije samo 10 godina u gradu Trevisu. Prvi put je predložena u restoranu Le Beccherie. Desert i njegovo ime odmah su postali iznimno popularni, a ovu tortu i naziv kopirali su brojni restorani prvo u Trevisu, a zatim diljem Italije. I danas restoran Le Beccherie pravi desert po klasičnom receptu: ladyfingers natopljene gorkom jakom espresso kavom, mascarpone-zabaglione kremom i gorkim kakaom u prahu. Alba i Ado Campeol, vlasnici restorana žale što nisu patentirali naziv i recept, pogotovo kako bi izbjegli sva nagađanja i nagađanja o podrijetlu ovog kolača, te širenje toliko recepata koji nemaju nikakve veze s izvornikom Tiramisu. ”

Istraživač Pietro Mascioni vodi desert od 1960 -ih i 8217 -ih godina u grad u Toskani pod nazivom Treviso:

“Rođen je nedavno, prije manje od dva desetljeća, u gradu Trevisu, desert po imenu Tiramesu koji je po prvi put u restoranu Alle Beccherie napravio slastičar Loly Linguanotto. Priča je vrlo vjerodostojna, rekao je Mascioni koji je prošle jeseni otputovao u Treviso na razgovor s Campeolima. Tamo je matrijarh Alba Campeol rekao Mascioniu da je ideju za desert dobila nakon rođenja jednog od svoje djece. Bila je jako slaba u krevetu, a punica joj je donijela zabaglione s kavom kako bi joj dala energije.

1990 -ih – U Americi je popularnost započela u San Franciscu, a danas se Tiramisu može pronaći u restoranima diljem Sjedinjenih Država.

Komentari Charlie (Calogero) Villareale (Odrastao sam na Long Islandu, NY, ali sada živim u Ormond Beachu, FL):

Volite svoju web stranicu na Tiramisu. Malo sam istraživao ovaj ukusni desert pa ga mogu napraviti kod kuće i danas sam na njega naišao. Zanimajući se za njezinu povijest kao mladića, prije mnogo godina pričao mi je o njezinom podrijetlu moj ujak, rođen na Siciliji 1916. Ja sam prva generacija Amerikanaca i moja je obitelj emigrirala sa Sicilije. Moj ujak je tijekom svojih poslovnih godina putovao svijetom, proizvodio vrpce s tintom za pisaće strojeve, a zatim i računalne pisače. Moj ujak je bio čovjek koji je izumio stroj koji je ugljik stavio na karbonski papir i vrpce još 1950 -ih godina, a on ga je patentirao. S godinama se jako dobro snašao i pričao mi je o svojim eskapadama u Italiji gdje je pokrovio te iste bordele. Ispričao mi je sličnu priču o bordelima ili bordelima kako ih je nazivao. Rekao je da su Tiramisu ponudili pokrovitelji, a ne kurtizane.

Prema mom ujaku, rečeno mu je da je to počelo još krajem 19. stoljeća kada je konkurencija između bordella bila žestoka. Kako se priča, jedan bordello ponudio je espresso kavu kao besplatan napitak nakon što je kupac patronirao njegovim pogonom. Nakon što se pročulo, ostali su to slijedili kako bi privukli više kupaca. Kako se konkurencija povećavala, tako su se povećala i besplatna pića, od samo espressa, do espressa i savoiardi kolačića (poput kolačića s ženskim prstima, koji su se obično utapali u espresso), a moguće je i srdačno ili vino. Jedna je gospođa posebno uzela sve ove sastojke, kombinirala ih. i stvorio ovu slasticu dodajući jaja i mascarpone sir u nadjev.

Ime Tiramisu ili Tira Mi Su na talijanskom znači "pokupi me", a u prijevodu znači "pojačivač energije." ostatak svojih svakodnevnih aktivnosti, umjesto da nakon toga žele drijemati. Nakon naleta slastica koje su se nudile tijekom tog natjecateljskog doba, Tiramisu je postao populariziran zbog proteina, šećera i kofeina (a ponekad i alkohola) koje je sadržavao. Kurtizane nisu tretirali dovoljno dobro da bi im dali ovu skupu poslasticu. i zasigurno su ga zaštitnici dovoljno cijenili da se vrate onima koji su mu to nudili. Siguran sam da se zbog osjetljive prirode načina na koji se moglo saznati o ovom ukusnom desertu priča promijenila tako da se ne "inkriminira".

Dakle, moje je mišljenje da je, kako se pročulo do svih ostalih bordela, na kraju stiglo do tog "bordela iznad restorana" i postalo poznato. =) Moja 2 centa ...


Povijest i recept Tiramisua

17. stoljeće – Desert sličan tiramisu nastao je u Sieni, u talijanskoj pokrajini Toskani. Povod je bio posjet velikog vojvode Cosima de ’ Medici III (1642-1723), u čiju je čast smjesu nazvali zuppa del duca (juha od vojvode ”). Recept je sa sobom donio u Firencu. In the 19th century, tiramisu became extremely popular among the English intellectuals and artists who lived in Florence. The dessert made its way to England, where its popularity grew.

According to the article, The Trail of Tiramisu , by Jane Black, Washington Post newspaper, July 11, 2007, the present day version of tiramisu was said to have been created in a restaurant in Treviso, located northwest of Venice on Italy’s northern Adriatic coast, called Le Beccherie. Carminantonio Iannaccone:

“Lannaccone’s story is simple. He trained as a pastry chef in the southern city of Avellino, then migrated to Milan to find work at the age of 12. In 1969 he married his wife, Bruna, and opened a restaurant also called Piedigrotta in Treviso, where he cooked up a dessert based on the “everyday flavors of the region”: strong coffee, creamy mascarpone, eggs, Marsala and ladyfinger cookies. He says it took him two years to perfect the recipe, which was originally served as an elegant, freestanding cake.”

“Tiramisu, which means “pick me up” – a reference to its shot of espresso — was an instant hit. Chefs, Iannaccone says, came to taste it, and soon they were either making their own versions or he was supplying them with his. By the early 󈨔s, tiramisu had become ubiquitous throughout Italy and beyond.”

The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining by Anna Maria Volpi, states the following from her research on the history of tiramisu:

“Later in my research the oldest recipe I could find was in the book by Giovanni Capnist I Dolci del Veneto (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu. Recent recipe with infinite variations from the town of Treviso, says Capnist, discovery of restaurants more then family tradition.

But the final word on the origin of Tiramisu is from the book by Fernando e Tina Raris La Marca Gastronomica published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: Tiramisu was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy. Still today the restaurant Le Beccherie makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they did not patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu.”

Researcher Pietro Mascioni traces the dessert back to the 1960’s, to a town in Tuscany called Treviso:

“Born recently, less than two decades ago, in the city of Treviso, is a dessert called Tiramesu which was made for the first time in a restaurant, Alle Beccherie, by a pastry chef called Loly Linguanotto. The story is very credible, said Mascioni, who traveled to Treviso to talk to the Campeols last fall. There, matriarch Alba Campeol told Mascioni that she got the idea for the dessert after the birth of one of her children. She was very weak in bed and her mother-in-law brought her a zabaglione, spiked with coffee to give her energy.

1990 -ih – In America, its popularity began in San Francisco, and today, Tiramisu can be found in restaurants throughout the United States.

Comments from Charlie (Calogero) Villareale (I grew up on Long Island, NY but now reside in Ormond Beach, FL):

Love your site on Tiramisu. I was doing some research on this delicious dessert so I can make it at home and stumbled upon it today. Interested in its history as a young man, I was told of its origin many years ago by my uncle, who was born in Sicily in 1916. I am a first generation American and my family immigrated from Sicily. My uncle traveled the world, during his years in business, manufacturing ink ribbons for typewriters and then computer printers. My uncle was the man who invented the machine that put the carbon onto carbon paper and the ribbons back in the 1950’s, and he patented it. He did quite well for himself over the years and told me of his escapades in Italy where he patronized those same bordellos. He told me a similar story regarding brothels, or bordellos as he referred to them. He said it was the patrons, not the courtesans, that were offered the Tiramisu.

According to my uncle, he was told that it started back in the late 19th century when the competition between bordellos was fierce. As the story goes, one bordello offered espresso coffee as a complimentary beverage after a customer patronized it’s establishment. Once word got out, the others followed suit to attract more customers. As the competition increased so did the complimentary drinks, from just espresso, to espresso and savoiardi cookies (like lady finger cookies, which were commonly dunked in the espresso), and possibly a cordial or wine. One Madam in particular took all of these ingredients, combined them. and created this confection adding eggs and Mascarpone cheese to the filling.

The name Tiramisu or Tira Mi Su means “Pick me up” in Italian, and it is translated to mean “an energy booster.” The patrons originally enjoyed the energy boost that espresso gave them after sex so they could go about the rest of their daily activity, instead of wanting to take a nap afterwards. After the onslaught of desserts that were offered during that competitive era, Tiramisu became popularized due to the protein, sugar, and caffeine (and sometimes alcohol) it contained. Courtesans were not treated good enough to be given this expensive treat. and it was certainly the patrons who appreciated it enough to return to those that offered it. I’m sure that due to the sensitive nature of how one might have learned about this delicious dessert, the story was changed as to not “incriminate” oneself.

So my thinking is, as the word got out to all the other bordellos, it eventually reached that “brothel above the restaurant” and became famous. =) My 2 cents…


Tiramisu History and Recipe

17th century – A dessert similar to tiramisu was was created in Siena, in the Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de’ Medici III (1642-1723), in whose honor the concoction was dubbed zuppa del duca (the “duke’s soup”). He brought the recipe back with him to Florence. In the 19th century, tiramisu became extremely popular among the English intellectuals and artists who lived in Florence. The dessert made its way to England, where its popularity grew.

According to the article, The Trail of Tiramisu , by Jane Black, Washington Post newspaper, July 11, 2007, the present day version of tiramisu was said to have been created in a restaurant in Treviso, located northwest of Venice on Italy’s northern Adriatic coast, called Le Beccherie. Carminantonio Iannaccone:

“Lannaccone’s story is simple. He trained as a pastry chef in the southern city of Avellino, then migrated to Milan to find work at the age of 12. In 1969 he married his wife, Bruna, and opened a restaurant also called Piedigrotta in Treviso, where he cooked up a dessert based on the “everyday flavors of the region”: strong coffee, creamy mascarpone, eggs, Marsala and ladyfinger cookies. He says it took him two years to perfect the recipe, which was originally served as an elegant, freestanding cake.”

“Tiramisu, which means “pick me up” – a reference to its shot of espresso — was an instant hit. Chefs, Iannaccone says, came to taste it, and soon they were either making their own versions or he was supplying them with his. By the early 󈨔s, tiramisu had become ubiquitous throughout Italy and beyond.”

The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining by Anna Maria Volpi, states the following from her research on the history of tiramisu:

“Later in my research the oldest recipe I could find was in the book by Giovanni Capnist I Dolci del Veneto (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu. Recent recipe with infinite variations from the town of Treviso, says Capnist, discovery of restaurants more then family tradition.

But the final word on the origin of Tiramisu is from the book by Fernando e Tina Raris La Marca Gastronomica published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: Tiramisu was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy. Still today the restaurant Le Beccherie makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they did not patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu.”

Researcher Pietro Mascioni traces the dessert back to the 1960’s, to a town in Tuscany called Treviso:

“Born recently, less than two decades ago, in the city of Treviso, is a dessert called Tiramesu which was made for the first time in a restaurant, Alle Beccherie, by a pastry chef called Loly Linguanotto. The story is very credible, said Mascioni, who traveled to Treviso to talk to the Campeols last fall. There, matriarch Alba Campeol told Mascioni that she got the idea for the dessert after the birth of one of her children. She was very weak in bed and her mother-in-law brought her a zabaglione, spiked with coffee to give her energy.

1990 -ih – In America, its popularity began in San Francisco, and today, Tiramisu can be found in restaurants throughout the United States.

Comments from Charlie (Calogero) Villareale (I grew up on Long Island, NY but now reside in Ormond Beach, FL):

Love your site on Tiramisu. I was doing some research on this delicious dessert so I can make it at home and stumbled upon it today. Interested in its history as a young man, I was told of its origin many years ago by my uncle, who was born in Sicily in 1916. I am a first generation American and my family immigrated from Sicily. My uncle traveled the world, during his years in business, manufacturing ink ribbons for typewriters and then computer printers. My uncle was the man who invented the machine that put the carbon onto carbon paper and the ribbons back in the 1950’s, and he patented it. He did quite well for himself over the years and told me of his escapades in Italy where he patronized those same bordellos. He told me a similar story regarding brothels, or bordellos as he referred to them. He said it was the patrons, not the courtesans, that were offered the Tiramisu.

According to my uncle, he was told that it started back in the late 19th century when the competition between bordellos was fierce. As the story goes, one bordello offered espresso coffee as a complimentary beverage after a customer patronized it’s establishment. Once word got out, the others followed suit to attract more customers. As the competition increased so did the complimentary drinks, from just espresso, to espresso and savoiardi cookies (like lady finger cookies, which were commonly dunked in the espresso), and possibly a cordial or wine. One Madam in particular took all of these ingredients, combined them. and created this confection adding eggs and Mascarpone cheese to the filling.

The name Tiramisu or Tira Mi Su means “Pick me up” in Italian, and it is translated to mean “an energy booster.” The patrons originally enjoyed the energy boost that espresso gave them after sex so they could go about the rest of their daily activity, instead of wanting to take a nap afterwards. After the onslaught of desserts that were offered during that competitive era, Tiramisu became popularized due to the protein, sugar, and caffeine (and sometimes alcohol) it contained. Courtesans were not treated good enough to be given this expensive treat. and it was certainly the patrons who appreciated it enough to return to those that offered it. I’m sure that due to the sensitive nature of how one might have learned about this delicious dessert, the story was changed as to not “incriminate” oneself.

So my thinking is, as the word got out to all the other bordellos, it eventually reached that “brothel above the restaurant” and became famous. =) My 2 cents…


Tiramisu History and Recipe

17th century – A dessert similar to tiramisu was was created in Siena, in the Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de’ Medici III (1642-1723), in whose honor the concoction was dubbed zuppa del duca (the “duke’s soup”). He brought the recipe back with him to Florence. In the 19th century, tiramisu became extremely popular among the English intellectuals and artists who lived in Florence. The dessert made its way to England, where its popularity grew.

According to the article, The Trail of Tiramisu , by Jane Black, Washington Post newspaper, July 11, 2007, the present day version of tiramisu was said to have been created in a restaurant in Treviso, located northwest of Venice on Italy’s northern Adriatic coast, called Le Beccherie. Carminantonio Iannaccone:

“Lannaccone’s story is simple. He trained as a pastry chef in the southern city of Avellino, then migrated to Milan to find work at the age of 12. In 1969 he married his wife, Bruna, and opened a restaurant also called Piedigrotta in Treviso, where he cooked up a dessert based on the “everyday flavors of the region”: strong coffee, creamy mascarpone, eggs, Marsala and ladyfinger cookies. He says it took him two years to perfect the recipe, which was originally served as an elegant, freestanding cake.”

“Tiramisu, which means “pick me up” – a reference to its shot of espresso — was an instant hit. Chefs, Iannaccone says, came to taste it, and soon they were either making their own versions or he was supplying them with his. By the early 󈨔s, tiramisu had become ubiquitous throughout Italy and beyond.”

The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining by Anna Maria Volpi, states the following from her research on the history of tiramisu:

“Later in my research the oldest recipe I could find was in the book by Giovanni Capnist I Dolci del Veneto (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu. Recent recipe with infinite variations from the town of Treviso, says Capnist, discovery of restaurants more then family tradition.

But the final word on the origin of Tiramisu is from the book by Fernando e Tina Raris La Marca Gastronomica published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: Tiramisu was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy. Still today the restaurant Le Beccherie makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they did not patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu.”

Researcher Pietro Mascioni traces the dessert back to the 1960’s, to a town in Tuscany called Treviso:

“Born recently, less than two decades ago, in the city of Treviso, is a dessert called Tiramesu which was made for the first time in a restaurant, Alle Beccherie, by a pastry chef called Loly Linguanotto. The story is very credible, said Mascioni, who traveled to Treviso to talk to the Campeols last fall. There, matriarch Alba Campeol told Mascioni that she got the idea for the dessert after the birth of one of her children. She was very weak in bed and her mother-in-law brought her a zabaglione, spiked with coffee to give her energy.

1990 -ih – In America, its popularity began in San Francisco, and today, Tiramisu can be found in restaurants throughout the United States.

Comments from Charlie (Calogero) Villareale (I grew up on Long Island, NY but now reside in Ormond Beach, FL):

Love your site on Tiramisu. I was doing some research on this delicious dessert so I can make it at home and stumbled upon it today. Interested in its history as a young man, I was told of its origin many years ago by my uncle, who was born in Sicily in 1916. I am a first generation American and my family immigrated from Sicily. My uncle traveled the world, during his years in business, manufacturing ink ribbons for typewriters and then computer printers. My uncle was the man who invented the machine that put the carbon onto carbon paper and the ribbons back in the 1950’s, and he patented it. He did quite well for himself over the years and told me of his escapades in Italy where he patronized those same bordellos. He told me a similar story regarding brothels, or bordellos as he referred to them. He said it was the patrons, not the courtesans, that were offered the Tiramisu.

According to my uncle, he was told that it started back in the late 19th century when the competition between bordellos was fierce. As the story goes, one bordello offered espresso coffee as a complimentary beverage after a customer patronized it’s establishment. Once word got out, the others followed suit to attract more customers. As the competition increased so did the complimentary drinks, from just espresso, to espresso and savoiardi cookies (like lady finger cookies, which were commonly dunked in the espresso), and possibly a cordial or wine. One Madam in particular took all of these ingredients, combined them. and created this confection adding eggs and Mascarpone cheese to the filling.

The name Tiramisu or Tira Mi Su means “Pick me up” in Italian, and it is translated to mean “an energy booster.” The patrons originally enjoyed the energy boost that espresso gave them after sex so they could go about the rest of their daily activity, instead of wanting to take a nap afterwards. After the onslaught of desserts that were offered during that competitive era, Tiramisu became popularized due to the protein, sugar, and caffeine (and sometimes alcohol) it contained. Courtesans were not treated good enough to be given this expensive treat. and it was certainly the patrons who appreciated it enough to return to those that offered it. I’m sure that due to the sensitive nature of how one might have learned about this delicious dessert, the story was changed as to not “incriminate” oneself.

So my thinking is, as the word got out to all the other bordellos, it eventually reached that “brothel above the restaurant” and became famous. =) My 2 cents…


Tiramisu History and Recipe

17th century – A dessert similar to tiramisu was was created in Siena, in the Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de’ Medici III (1642-1723), in whose honor the concoction was dubbed zuppa del duca (the “duke’s soup”). He brought the recipe back with him to Florence. In the 19th century, tiramisu became extremely popular among the English intellectuals and artists who lived in Florence. The dessert made its way to England, where its popularity grew.

According to the article, The Trail of Tiramisu , by Jane Black, Washington Post newspaper, July 11, 2007, the present day version of tiramisu was said to have been created in a restaurant in Treviso, located northwest of Venice on Italy’s northern Adriatic coast, called Le Beccherie. Carminantonio Iannaccone:

“Lannaccone’s story is simple. He trained as a pastry chef in the southern city of Avellino, then migrated to Milan to find work at the age of 12. In 1969 he married his wife, Bruna, and opened a restaurant also called Piedigrotta in Treviso, where he cooked up a dessert based on the “everyday flavors of the region”: strong coffee, creamy mascarpone, eggs, Marsala and ladyfinger cookies. He says it took him two years to perfect the recipe, which was originally served as an elegant, freestanding cake.”

“Tiramisu, which means “pick me up” – a reference to its shot of espresso — was an instant hit. Chefs, Iannaccone says, came to taste it, and soon they were either making their own versions or he was supplying them with his. By the early 󈨔s, tiramisu had become ubiquitous throughout Italy and beyond.”

The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining by Anna Maria Volpi, states the following from her research on the history of tiramisu:

“Later in my research the oldest recipe I could find was in the book by Giovanni Capnist I Dolci del Veneto (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu. Recent recipe with infinite variations from the town of Treviso, says Capnist, discovery of restaurants more then family tradition.

But the final word on the origin of Tiramisu is from the book by Fernando e Tina Raris La Marca Gastronomica published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: Tiramisu was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy. Still today the restaurant Le Beccherie makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they did not patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu.”

Researcher Pietro Mascioni traces the dessert back to the 1960’s, to a town in Tuscany called Treviso:

“Born recently, less than two decades ago, in the city of Treviso, is a dessert called Tiramesu which was made for the first time in a restaurant, Alle Beccherie, by a pastry chef called Loly Linguanotto. The story is very credible, said Mascioni, who traveled to Treviso to talk to the Campeols last fall. There, matriarch Alba Campeol told Mascioni that she got the idea for the dessert after the birth of one of her children. She was very weak in bed and her mother-in-law brought her a zabaglione, spiked with coffee to give her energy.

1990 -ih – In America, its popularity began in San Francisco, and today, Tiramisu can be found in restaurants throughout the United States.

Comments from Charlie (Calogero) Villareale (I grew up on Long Island, NY but now reside in Ormond Beach, FL):

Love your site on Tiramisu. I was doing some research on this delicious dessert so I can make it at home and stumbled upon it today. Interested in its history as a young man, I was told of its origin many years ago by my uncle, who was born in Sicily in 1916. I am a first generation American and my family immigrated from Sicily. My uncle traveled the world, during his years in business, manufacturing ink ribbons for typewriters and then computer printers. My uncle was the man who invented the machine that put the carbon onto carbon paper and the ribbons back in the 1950’s, and he patented it. He did quite well for himself over the years and told me of his escapades in Italy where he patronized those same bordellos. He told me a similar story regarding brothels, or bordellos as he referred to them. He said it was the patrons, not the courtesans, that were offered the Tiramisu.

According to my uncle, he was told that it started back in the late 19th century when the competition between bordellos was fierce. As the story goes, one bordello offered espresso coffee as a complimentary beverage after a customer patronized it’s establishment. Once word got out, the others followed suit to attract more customers. As the competition increased so did the complimentary drinks, from just espresso, to espresso and savoiardi cookies (like lady finger cookies, which were commonly dunked in the espresso), and possibly a cordial or wine. One Madam in particular took all of these ingredients, combined them. and created this confection adding eggs and Mascarpone cheese to the filling.

The name Tiramisu or Tira Mi Su means “Pick me up” in Italian, and it is translated to mean “an energy booster.” The patrons originally enjoyed the energy boost that espresso gave them after sex so they could go about the rest of their daily activity, instead of wanting to take a nap afterwards. After the onslaught of desserts that were offered during that competitive era, Tiramisu became popularized due to the protein, sugar, and caffeine (and sometimes alcohol) it contained. Courtesans were not treated good enough to be given this expensive treat. and it was certainly the patrons who appreciated it enough to return to those that offered it. I’m sure that due to the sensitive nature of how one might have learned about this delicious dessert, the story was changed as to not “incriminate” oneself.

So my thinking is, as the word got out to all the other bordellos, it eventually reached that “brothel above the restaurant” and became famous. =) My 2 cents…


Tiramisu History and Recipe

17th century – A dessert similar to tiramisu was was created in Siena, in the Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de’ Medici III (1642-1723), in whose honor the concoction was dubbed zuppa del duca (the “duke’s soup”). He brought the recipe back with him to Florence. In the 19th century, tiramisu became extremely popular among the English intellectuals and artists who lived in Florence. The dessert made its way to England, where its popularity grew.

According to the article, The Trail of Tiramisu , by Jane Black, Washington Post newspaper, July 11, 2007, the present day version of tiramisu was said to have been created in a restaurant in Treviso, located northwest of Venice on Italy’s northern Adriatic coast, called Le Beccherie. Carminantonio Iannaccone:

“Lannaccone’s story is simple. He trained as a pastry chef in the southern city of Avellino, then migrated to Milan to find work at the age of 12. In 1969 he married his wife, Bruna, and opened a restaurant also called Piedigrotta in Treviso, where he cooked up a dessert based on the “everyday flavors of the region”: strong coffee, creamy mascarpone, eggs, Marsala and ladyfinger cookies. He says it took him two years to perfect the recipe, which was originally served as an elegant, freestanding cake.”

“Tiramisu, which means “pick me up” – a reference to its shot of espresso — was an instant hit. Chefs, Iannaccone says, came to taste it, and soon they were either making their own versions or he was supplying them with his. By the early 󈨔s, tiramisu had become ubiquitous throughout Italy and beyond.”

The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining by Anna Maria Volpi, states the following from her research on the history of tiramisu:

“Later in my research the oldest recipe I could find was in the book by Giovanni Capnist I Dolci del Veneto (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu. Recent recipe with infinite variations from the town of Treviso, says Capnist, discovery of restaurants more then family tradition.

But the final word on the origin of Tiramisu is from the book by Fernando e Tina Raris La Marca Gastronomica published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: Tiramisu was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy. Still today the restaurant Le Beccherie makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they did not patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu.”

Researcher Pietro Mascioni traces the dessert back to the 1960’s, to a town in Tuscany called Treviso:

“Born recently, less than two decades ago, in the city of Treviso, is a dessert called Tiramesu which was made for the first time in a restaurant, Alle Beccherie, by a pastry chef called Loly Linguanotto. The story is very credible, said Mascioni, who traveled to Treviso to talk to the Campeols last fall. There, matriarch Alba Campeol told Mascioni that she got the idea for the dessert after the birth of one of her children. She was very weak in bed and her mother-in-law brought her a zabaglione, spiked with coffee to give her energy.

1990 -ih – In America, its popularity began in San Francisco, and today, Tiramisu can be found in restaurants throughout the United States.

Comments from Charlie (Calogero) Villareale (I grew up on Long Island, NY but now reside in Ormond Beach, FL):

Love your site on Tiramisu. I was doing some research on this delicious dessert so I can make it at home and stumbled upon it today. Interested in its history as a young man, I was told of its origin many years ago by my uncle, who was born in Sicily in 1916. I am a first generation American and my family immigrated from Sicily. My uncle traveled the world, during his years in business, manufacturing ink ribbons for typewriters and then computer printers. My uncle was the man who invented the machine that put the carbon onto carbon paper and the ribbons back in the 1950’s, and he patented it. He did quite well for himself over the years and told me of his escapades in Italy where he patronized those same bordellos. He told me a similar story regarding brothels, or bordellos as he referred to them. He said it was the patrons, not the courtesans, that were offered the Tiramisu.

According to my uncle, he was told that it started back in the late 19th century when the competition between bordellos was fierce. As the story goes, one bordello offered espresso coffee as a complimentary beverage after a customer patronized it’s establishment. Once word got out, the others followed suit to attract more customers. As the competition increased so did the complimentary drinks, from just espresso, to espresso and savoiardi cookies (like lady finger cookies, which were commonly dunked in the espresso), and possibly a cordial or wine. One Madam in particular took all of these ingredients, combined them. and created this confection adding eggs and Mascarpone cheese to the filling.

The name Tiramisu or Tira Mi Su means “Pick me up” in Italian, and it is translated to mean “an energy booster.” The patrons originally enjoyed the energy boost that espresso gave them after sex so they could go about the rest of their daily activity, instead of wanting to take a nap afterwards. After the onslaught of desserts that were offered during that competitive era, Tiramisu became popularized due to the protein, sugar, and caffeine (and sometimes alcohol) it contained. Courtesans were not treated good enough to be given this expensive treat. and it was certainly the patrons who appreciated it enough to return to those that offered it. I’m sure that due to the sensitive nature of how one might have learned about this delicious dessert, the story was changed as to not “incriminate” oneself.

So my thinking is, as the word got out to all the other bordellos, it eventually reached that “brothel above the restaurant” and became famous. =) My 2 cents…


Tiramisu History and Recipe

17th century – A dessert similar to tiramisu was was created in Siena, in the Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de’ Medici III (1642-1723), in whose honor the concoction was dubbed zuppa del duca (the “duke’s soup”). He brought the recipe back with him to Florence. In the 19th century, tiramisu became extremely popular among the English intellectuals and artists who lived in Florence. The dessert made its way to England, where its popularity grew.

According to the article, The Trail of Tiramisu , by Jane Black, Washington Post newspaper, July 11, 2007, the present day version of tiramisu was said to have been created in a restaurant in Treviso, located northwest of Venice on Italy’s northern Adriatic coast, called Le Beccherie. Carminantonio Iannaccone:

“Lannaccone’s story is simple. He trained as a pastry chef in the southern city of Avellino, then migrated to Milan to find work at the age of 12. In 1969 he married his wife, Bruna, and opened a restaurant also called Piedigrotta in Treviso, where he cooked up a dessert based on the “everyday flavors of the region”: strong coffee, creamy mascarpone, eggs, Marsala and ladyfinger cookies. He says it took him two years to perfect the recipe, which was originally served as an elegant, freestanding cake.”

“Tiramisu, which means “pick me up” – a reference to its shot of espresso — was an instant hit. Chefs, Iannaccone says, came to taste it, and soon they were either making their own versions or he was supplying them with his. By the early 󈨔s, tiramisu had become ubiquitous throughout Italy and beyond.”

The Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining by Anna Maria Volpi, states the following from her research on the history of tiramisu:

“Later in my research the oldest recipe I could find was in the book by Giovanni Capnist I Dolci del Veneto (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu. Recent recipe with infinite variations from the town of Treviso, says Capnist, discovery of restaurants more then family tradition.

But the final word on the origin of Tiramisu is from the book by Fernando e Tina Raris La Marca Gastronomica published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: Tiramisu was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant Le Beccherie. The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy. Still today the restaurant Le Beccherie makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they did not patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu.”

Researcher Pietro Mascioni traces the dessert back to the 1960’s, to a town in Tuscany called Treviso:

“Born recently, less than two decades ago, in the city of Treviso, is a dessert called Tiramesu which was made for the first time in a restaurant, Alle Beccherie, by a pastry chef called Loly Linguanotto. The story is very credible, said Mascioni, who traveled to Treviso to talk to the Campeols last fall. There, matriarch Alba Campeol told Mascioni that she got the idea for the dessert after the birth of one of her children. She was very weak in bed and her mother-in-law brought her a zabaglione, spiked with coffee to give her energy.

1990 -ih – In America, its popularity began in San Francisco, and today, Tiramisu can be found in restaurants throughout the United States.

Comments from Charlie (Calogero) Villareale (I grew up on Long Island, NY but now reside in Ormond Beach, FL):

Love your site on Tiramisu. I was doing some research on this delicious dessert so I can make it at home and stumbled upon it today. Interested in its history as a young man, I was told of its origin many years ago by my uncle, who was born in Sicily in 1916. I am a first generation American and my family immigrated from Sicily. My uncle traveled the world, during his years in business, manufacturing ink ribbons for typewriters and then computer printers. My uncle was the man who invented the machine that put the carbon onto carbon paper and the ribbons back in the 1950’s, and he patented it. He did quite well for himself over the years and told me of his escapades in Italy where he patronized those same bordellos. He told me a similar story regarding brothels, or bordellos as he referred to them. He said it was the patrons, not the courtesans, that were offered the Tiramisu.

According to my uncle, he was told that it started back in the late 19th century when the competition between bordellos was fierce. As the story goes, one bordello offered espresso coffee as a complimentary beverage after a customer patronized it’s establishment. Once word got out, the others followed suit to attract more customers. As the competition increased so did the complimentary drinks, from just espresso, to espresso and savoiardi cookies (like lady finger cookies, which were commonly dunked in the espresso), and possibly a cordial or wine. One Madam in particular took all of these ingredients, combined them. and created this confection adding eggs and Mascarpone cheese to the filling.

The name Tiramisu or Tira Mi Su means “Pick me up” in Italian, and it is translated to mean “an energy booster.” The patrons originally enjoyed the energy boost that espresso gave them after sex so they could go about the rest of their daily activity, instead of wanting to take a nap afterwards. After the onslaught of desserts that were offered during that competitive era, Tiramisu became popularized due to the protein, sugar, and caffeine (and sometimes alcohol) it contained. Courtesans were not treated good enough to be given this expensive treat. and it was certainly the patrons who appreciated it enough to return to those that offered it. I’m sure that due to the sensitive nature of how one might have learned about this delicious dessert, the story was changed as to not “incriminate” oneself.

So my thinking is, as the word got out to all the other bordellos, it eventually reached that “brothel above the restaurant” and became famous. =) My 2 cents…


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