NEWS » Tiramisu recipe to be legally protected
Tiramisu recipe to be legally protected
The original recipe of Tiramisù, the world famous dessert that sounds like an invitation “lift me up”, is now going to be protected.
After a long battle between the Governors of Veneto and Piedmont over the paternity of the pudding, Luca Zaira, the Governor of the Veneto region, is trying to win a European Union certification for the pudding made with the same exact ingredients used when it was invented in a restaurant in Treviso, near Venice, in 1970.
The dispute obviously concerned economical reasons as the pudding made of mascarpone, eggs, coffee and Savoiardi biscuits (invented in Piedmont) is related to a significant turnover, and to associate the image of Tiramisù to Veneto would guarantee an advantage to the region in terms of tourism marketing.
As a matter of fact to individuate the first Tiramisù in history is quite a difficult task and the story of the pudding is full of legends. According to some of them, the pudding was used to give energy to tired students or it was used by a lady to strengthen her lovers.
Despite reports that the Tiramisù was invented in the 17th century to honour the grand duke of Tuscany, the invention of Tiramisù is quite recent and it can be attributed to Alba Campeol, owner of the Beccherie restaurant in Treviso, alongside her then 27 year old chef Roberto Linguanotto in 1970.
Apparently when Alba was breastfeeding her child she used to eat mascarpone mixed with sugar and biscuits soaked in coffee to keep her energy up, which is traditional in Treviso. Then, with her chef, she turned those elements into a pudding.
The Tiramisù case is not the first one regarding original Italian recipes to be protected from foreign alterations.
Pizza and coffee have already been certified by the EU which recognised that pizza must use specific types of mozzarella and tomato, as well as dough raised for nine hours.
According to the National Institute of Italian Espresso the perfect cappuccino requires a certified quantity of milk, coffee, and even the temperature of the steam is important.
But this is just the beginning as other new enemies are attacking the Italian culinary tradition. So as Coldiretti reported, we must look out for Mexican "Parma salami", spicy Thai pesto sauce from the US, provolone cheese produced in Wisconsin, and something called Parmesao cheese from Brazil.