{"id":3843,"date":"2026-05-31T11:58:01","date_gmt":"2026-05-31T11:58:01","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3843"},"modified":"2026-05-31T15:51:37","modified_gmt":"2026-05-31T15:51:37","slug":"tiramisu-friuli-or-veneto-and-three-recipes-for-chilled-creamy-coffee-summer-desserts","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/tiramisu-friuli-or-veneto-and-three-recipes-for-chilled-creamy-coffee-summer-desserts\/","title":{"rendered":"Tiramis\u00f9: Friuli or Veneto? And three recipes for chilled creamy coffee summer desserts"},"content":{"rendered":"

<\/p>\n

Tiramis\u00f9<\/p>\n

<\/p>\n

Ricotta and Coffee Cream<\/p>\n

Is it possible not to love tiramis\u00f9?<\/p>\n

A velvety melange of savoiardi dipped in a strong freshly brewed coffee layered with delicately sweetened whipped eggs (traditionally just yolks) with the freshest possible mascarpone cheese. All topped with a generous dusting of cocoa powder.
\nIt\u2019s the most loved and searched for Italian dolce, and invariably the most famous Italian dessert.
\nThe neighbouring regions: Friuli and Veneto, have for ever claimed their paternity over tiramis\u00f9. Il tiramis\u00f9 has been an object of conflict and each region has claimed the origins of it.<\/p>\n

Over the years we had all believed that tiramis\u00f9 was born in the region of Veneto, in Treviso at Le Beccherie with the date oscillating around the early 70\u2019s. Moreover, \u201dL\u2019Accademia Italiana della Cucina\u201d had even issued a formal \u201dbirth certificate\u201d- Italians take their food very seriously, in case you haven\u2019t noticed yet\u2026 Subsequently, the Veneto has since created its very own gastronomic identity.<\/p>\n

Life however, can be full of surprises and sometimes things don’t last forever.<\/p>\n

Ricotta Cream & Tiramis\u00f9<\/p>\n

Mascarpone Coffee Cream<\/p>\n

Mixed Gelato for Affogato al Caff\u00e8 <\/p>\n

We currently live in Venice (Veneto) and as much as I\u2019d like to keep the birth place of il tiramis\u00f9 in the confines of Treviso, where it\u2019s so easy to arrive by train and get spoiled by this creamy, coffee, cocoa guilty pleasure, there appears to be a little \u201dBUT\u201d.<\/p>\n

Unfortunately, \u201dI Friuliani\u201d demonstrated much older documents in reference to il tiramis\u00f9.
\nIn 2017 \u201dIl Ministero delle Politiche Agricole” placed the famous Italian pudding on the list of the \u201dProdotti Agroalimentari Tradizionali\u201d PAT (traditional agricultural and food products) – the official state recognition, as a product of Friuli-Venezia Giulia. Not of Veneto, not of Treviso, but of Friuli.
\nIn the 50\u2019s, in the province of Udine in Tolmezzo, a cook called Norma Pielli was already preparing a pudding combining mascarpone, eggs and coffee. A creation a good 10 years older than the one from Le Beccherie. Also, in the province of Gorizia, the signs of \u201dtirime su\u201d travel back to the year of 1950.
\nVeneto has never given up on fighting for its formal recognition of tiramis\u00f9 even thought the ministerial decree of 2017 did not leave any margins for interpretation: il tiramis\u00f9 belongs to Friuli.<\/p>\n

Most surprising is the fact that over the past almost 10 years this important recognition has been left in total silence. And so, most of the visitors arriving in Venice (or Verona, Padova – Veneto in general) think that they order a local treat. In fact, Treviso continues going about the business of selling tiramis\u00f9 as if the above mentioned decree didn’t exist.<\/p>\n

There are hundreds of variations of Tiramis\u00f9 and while there are countless riffs nowadays, the basic idea of the dessert of soaked savoiardi in creamy layers has existed for decades (even centuries when delving deep into the gastronomic history). The origin of the modern tiramis\u00f9 is highly disputed. There have been three claims alone made by the city of Treviso.
\nGigi and Clara Padovani, authors of the meticulously researched \u201dTiramis\u00f9- history, curiosity, interpretations of the most loved Italian dessert \u201d, 2016, conclude that while it was technically invented in the Friuli-Venezia Giulia region it became famous because of its Veneto connection.<\/p>\n

Il tiramis\u00f9 was officially added in 2017 to the list of traditional regional dishes of Friuli-Venezia Giulia, however, it\u2019s important to note that the first published recipe for this famous dessert was published in the early 80\u2019s in the magazine \u201dVin Veneto\u201d, associating it with Treviso in Veneto.<\/p>\n

The gran finale? The world\u2019s most loved dessert is officially attributed to Friuli but everyone says that it was born in Treviso.<\/p>\n

It\u2019s the Veneto that spread tiramis\u00f9\u2019s fame internationally and, sadly, Friuli has sort of forgotten about it.<\/p>\n

Tiramis\u00f9 & Mascarpone Coffee Cream<\/p>\n

Affogato in our Garden<\/p>\n

Apart from the famous Il Beccherie, tiramis\u00f9 is a domestically prepared pudding, of the Italian mothers and women. Since our move to Venice I\u2019ve started preparing it in its most simple traditional way, without my beloved Marsala, which in my opinion makes everything taste better. But I\u2019m a convert now and I\u2019m actually delighted with the \u201dless is more\u201d heavenly creation, always remembering about the freshness of the ingredients, and that it\u2019s the egg yolks whipped until pale and fluffy that are responsible for the softness and silkiness of the creamy mascarpone layers (find my recipe here)<\/a> which in turn hug the savoiardi dipped in a strong coffee.<\/p>\n

The summer came very early, we have the gorgeous bright light of May and the temperatures of July, with the humidity making itself more noticeable day by day. Our garden is verdant green and healthy looking- but we water it daily to maintain it that way. The fig tree and thickening visteria regale us with much appreciated shade, under which we would have an afternoon little \u201dpick me up\u201d, in English for \u201dtirami s\u00f9\u201d- perhaps due to the stimulating effects of the coffee.<\/p>\n

My other recent homemade pick-me-up-style puddings have also been creamy, laden with the note of an awakening espresso, served as individual portions, and most importantly-well chilled.<\/p>\n

The recipe for \u201dRicotta and Coffe Cream Spiced with Rum\u201d you can find here<\/a>, and for \u201dMascarpone and Coffee Cream Peppered with Cognac\u201d also you can find here<\/a>.<\/p>\n

To prepare an Affogato<\/em> you barely need any instruction, but try to buy the best quality ice-cream that you can find, trust me, it will pay off in the unrivalled creaminess when the espresso is poured over it. For the flavours, try the ones you enjoy the most, there is no set rule, but the ice-cream should be cream-based. I play with different combinations such like: fior di late, vanilla, ricotta, hazelnut and chocolato fondente. When ready to serve, brew a Moka pot of hot coffee or make an espresso if you are equipped with a fancier coffee making machine, scoop the ice-cream (as much as you wish but if I may suggest stop at two to three scoops per portion) into small bowls or tea cups. Now pour over the coffee and enjoy immediately as the ice-cream melts into the hot bitter espresso.<\/p>\n

It\u2019s needless to add that all the above recipes are extremely easy to make, requiring only a bit of whisking the ingredients together and resting in the fridge until needed.<\/p>\n

Thinking about it, perhaps I should create a separate recipe folder titled: \u201dWhen it\u2019s almost too hot to cook\u201d, given the ferocious prelude to summer. For now, I leave you with a few sweet \u201dwake me or pick me up\u201d ideas, that hopefully will bring you some enjoyment over the sunny days to come.<\/p>\n<\/p>\n

Aleksandra xx<\/p>\n

Antica Torrefazione Girani<\/p>\n<\/p>\n

P.s. I\u2019ve found a historic artisan coffee roasting shop in Venice \u201dAntica Torrefazione Girani\u201d, founded in 1928, the only one left (up until recently there were two). It\u2019s based in Castello, in Campo Bandiera e Moro and it only opens in the mornings. It\u2019s been my coffee supplier ever since I discovered it, a truly lovely shop where you can actually still get practical advice and assistance.<\/p>\n

There are, of course, more modern coffee roasting shops in the city, but if you wish to taste a part of Venetian history, in fact Venice was the first western city to import coffee and make it popular, it\u2019s definitely worth a visit.<\/p>\n

Campo Bandiera e Moro<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13,3],"tags":[17,69,148,172,443,642,702,703,704,705],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3843"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3843"}],"version-history":[{"count":10,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3843\/revisions"}],"predecessor-version":[{"id":3882,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3843\/revisions\/3882"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}