FEATURES » The 2017 Tiramisu World Cup

The 2017 Tiramisu World Cup

Italy is not going to the football World Cup but for the first time ever it had its first ever Tiramisù World Cup, which was held in Treviso on 5 November 2017. The competition awarded the best production of one of the nation’s favourite desserts. 720 people competed for the title of World Champion of Tiramisù in 6 meeting locations in the province of Treviso.

Triramisù is a world-famous specialty, traditionally made with ladyfinger biscuits steeped in espresso, mascarpone cheese, eggs, cocoa powder and sugar. This popular pudding has long been a bone of contention between two Italian regions: Veneto and Friuli-Venezia Giulia.

Both regions claim tiramisù originated within their borders. In August, the dessert was officially added to the list of dishes recognised as traditional of the Friuli-Venezia Giulia region.

However, the battle isn’t over. This year’s Tiramisù World Cup was won by a Venetian and it was reported that Giovanni Manildo, Mayor of Treviso, (in the Veneto region), called his city "the moral capital of tiramisu".

The winner of the Tiramisù World Cup was Andrea Ciccolella, a 28-year-old factory worker from Feltre in the Veneto region, who dreams of opening his own bakery.

The prize was awarded by Roberto Linguanotto, a Treviso pastry chef, considered by Veneto as the inventor of the original tiramisù recipe.

The competition lasted for two days, with competitors divided into those who followed the traditional recipe and those who experimented with other flavours, such as strawberry and green tea.

To join the Tiramisù World Cup you need to meet these two fundamental requirements: You must be 18 years old, or older, and you must not be a food-service professional, which means you shouldn’t have worked in the past 2 years and for at least 6 months, even if non-consecutive, in a professional kitchen or in a bakery or pastry kitchen. 

Five criteria defined which was really the best Tiramisù in the World: Technical execution, aesthetic presentation, taste intensity, dish equilibrium, flavour and harmony. For each criterion was assigned a score from 1 to 10.

The jury was made up of one professional, one food blogger and two gourmands.

Giulia Lombardo

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