The dialogue on the “authorship” of tiramisu has seen the involvement
of various influential people in the world of food,
such as food writers and food historians.
Those who claim that the dessert originated in Friuli
say it was made for the first time in the early 1950s by Norma Pielli
at the Albergo Roma in Tolmezzo, property of the Del Fabbro family.
As regards the origin in Treviso, the gastronome Giuseppe Maffioli
named the pastry chef Roberto Loli Linguanotto as the “father” of tiramisu,
tracing its origins back to the 1970s at Ada Campeol’s Le Beccherie restaurant.
The main difference between the two recipes is that
the one from Treviso uses only egg yolks,
while the Friuli recipe adds also whipped egg whites.
About the name and recipe of tiramisu, we also report the following stories.
The restaurant Al Vetturino in Pieris, in the province of Gorizia,
which recognises chef Mario Cosolo as the “father” of the Coppa Al Vetturino,
created in the 1930s and to which a customer
first gave the name tiramesù in the 1940s.
Moreover, the managers of Il Foghèr date its birth back to 1958,
when the Coppa Imperiale was made for
the visit of King Paul and Queen Frederica of Greece.
