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TiramisĂš The ultimate dessert!
Of all the local products, one delicious dessert deserves a special mention: originating from the Friuli Venezia Giulia region, it has become a real symbol of Italy and is known and loved worldwide. It is of course tiramisu, and there were originally two versions, well documented in their respective towns of origin - Pieris, near Monfalcone, and Tolmezzo, in the Carnia mountains. Both are delicious!
Tìrime su Coppa Vetturino
Can you make the best TIRAMISÙ in the WORLD? The Tiramisù World Cup is held in the most evocative places of Friuli Venezia Giulia, the event that awards the best non-professional Tiramisù of the world! Keep following the sweetest challenge of the year!
tiramisuworldcup.com
© Ecoplane
Tiramisù di Tolmezzo
Ingredients Eggs Sugar 00 flour Baking powder Grated peel of 1 lemon Cream dry Marsala Salt ...and a secret ingredient
The original version of this dessert, known as Coppa Vetturino™, is recorded as far back as 1935 in Pieris, near Gorizia. It was first created by Mario Cosolo, who, when called up for military service in the kitchen staff of the Italian navy, as a pastry chef, was taken aboard the royal yacht Savoia. Requested to participate in a pastry-making contest for King Vittorio Emanuele III, the dessert he prepared was recognised as the best recipe. Discharged from the navy, he spent a year and a half as a chef on board Lloyd Triestino’s cruise ships, before, in 1939, returning to his family’s restaurant in Pieris - Al Vetturino - where he served the dessert as Coppa Vetturino™. There is a poster from 1950 depicting the creator of the dessert, then known as tìrime su by some of the Trattoria al Vetturino’s regulars from Trieste. The grandson of one of these regulars officially revealed
Ingredients 4 whole eggs 300 g of white sugar
this anecdote in a letter published in the Trieste newspaper Il Piccolo on 6 September 2013. The 1950 poster shows a photo of the boxer Tiberio Mitri with his partner and “Miss Italia” Fulvia Franco beside the restaurant’s chef and manager Mario Cosolo, shown with his famous creation and, next to him, the saying: “il tirime su vale più di quel che costa” (tirime su is worth more than it costs). In October 1975, the Italian magazine
La Buona Tavola defined Cosolo’s semifreddo: “originator of a whole family of tirame su desserts that can today be found in the trattorias of Friuli”. Another document shows the dessert was served at the restaurant for more than 25 years. In this version, the dessert is essentially made of a layer of chocolate mousse, a layer of alcohol-soaked sponge and a final layer of zabaglione mouse, all served in a dessert glass with a spoon.
500 g of mascarpone 40/45 ladyfingers 300 ml of strong unsweetened coffee, left to cool 100 g of bitter cocoa powder
The Carnia version, today a real symbol of Italy and known and loved worldwide, originated in Tolmezzo in the 1950s at the Albergo Ristorante Roma. For a long time, the restaurant had been serving a very popular dessert known as trancio al mascarpone (mascarpone slice). Evidence of the origin of the name tiramisu can be found in the book Il Tiramisù, Tolmezzo e la Carnia by Pier Giuseppe Avanzato, edited by Andrea Moro. It originated in the 1950s with some regulars who used to go to the restaurant after skiing, and who realised how effectively the dessert reinvigorated those
returning from a fun but tiring day on the slopes. They called over the owner Beppino Del Fabbro and told him how the dessert had revived them and was, one might say, a pick-me-up, or tiramisù (tìrimi su in the Friulian language). And so, in 1953/54, the classic version of the dessert, now known all over the world, found its name. The traditional Carnia version of tiramisu (or tìrimi su), is a dessert eaten with a spoon, served in slices and prepared cold, using sugar, whole egg, mascarpone, ladyfingers (or Savoy biscuits), unsweetened coffee and cocoa powder.
Taste here Mario Cosolo Recipe: Lokanda Devetak 1870
San Michele del Carso Via Brežici 22
Savogna d’Isonzo
Al Ponte Ristorante
Viale Trieste 124
Gradisca d’Isonzo
Brocante Osteria contemporanea
Viale San Marco 44
Monfalcone
Trattoria Albergo Da Nando
Viale Divisione Julia 14
Mortegliano
Trattoria Barbablù
Via le Giare 35
Ronchi dei Legionari
Fancy a taste of Norma Pielli classic Tiramisù recipe? Taste it here: Al Roma
Piazza XX Settembre 15
Tolmezzo
Alla Pieve
Via Della Chiesa 2
Tolmezzo
Antica Osteria Al Borgat
Piazza Mazzini 7B
Tolmezzo
Bar Allo Stadio
Via Divisione Osoppo 37
Tolmezzo
Cafe' Jacopo Linussio
Piazza XX Settembre 13/A
Tolmezzo
Caffè Manzoni
Pazza XX Settembre 10
Tolmezzo
Cignino - Mensa comunale
Via XXV Aprile 29
Tolmezzo
Gelateria Cavour
Via Cavour 2
Tolmezzo
Il Teatro
Via Del Fante 28
Tolmezzo
L'Artigiano Gelatiere
Piazza Mazzini 6/A
Tolmezzo
Pane Vino e San Daniele
Via Matteotti 5/N
Tolmezzo
Pasticceria Pan di Casa
Via Carnia Libera 1944 17
Tolmezzo
Pit Stop Cafè
Via Torre Picotta 60
Tolmezzo
Trattoria Carnia
Via Della Vittoria 6
Tolmezzo
Vecchia Osteria Cimenti
Via Cesare Battisti 1
Villa Santina
Stella d'Oro
Via Tolmezzo 6
Verzegnis
Hotel Ristorante Carnia
Via Canal del Ferro 28
Venzone
Osteria Da Alvise
Via Primo Maggio 5
Sutrio
Riglarhaus
Fr. Lateis 3/3
Sauris
Al Cavallino
Paularo
Aplis
Ovaro
Al Sole
Via Belluno 14
Forni Avoltri
Al Gan
Località Tualis 46/a
Comeglians
Al Comune Rustico
Via Fontana 14
Arta Terme
Albergo Gardel
Via Marconi 6/8
Arta Terme
Hotel Park Oasi
Viale Terme 15
Arta Teme
This selection is made by: Camera di Commercio della Venezia Giulia; Camera di Commercio Pordenone- Udine.
To always find up-to-date information visit FVG Strada Vino e Sapori web site www.tastefvg.it