Well at least is an opportunity to prepare or taste it.
For my side I have read the book Tiramisu – History, curiosity, interpretations of the Italian most loved sweet, sponsored by Eataly and I have discovered that there is a fight between Gorizia and Treviso to earn the title of city of origins.
Flavia Cosolo is the one who first invented his sweet at the restaurant “Al Vetturino” in Gorizia at the end of the forties. This tiramisu is very different from the one widespread in the world. It comes in its cup and the ingredients are: zabaglione cream, whipped cream, sponge cake soaked in dry Marsala and cocoa powder
The birthright of the Friuli Venezia Giulia is also confirmed by the second “historical” & more traditional recipe created at the end of the fifties of the twentieth century at the Hotel Roma in Tolmezzo by Norma Pielli and it is made with ladyfingers soaked in coffee and mascarpone cream.
Only in 1970 the “Tiramesu” started to be sold and publicized at the Beccherie of Treviso and to be known around the world.