A Tiramisu Museum Is Launching In Treviso

Tiramisu

Tiramisu, the most Italian dessert you can think of, when the gelato, cannoli, pannacotta and all other forms of Italian desserts have wondered into the back of the mind upon first sight on a restaurant menu.

The soft sponge fingers, the hit of espresso, the sometimes over doused liquor and that cream, oh that cream. We have dreamt of that cream in times of our weakest moments, times like January where we lose all common sense and forget about eating what we want to abscond to a diet of kale and smoothies, and worse, kale smoothies.

Yes, we love the Tiramisu, and if you love it too, we have some amazing news. Treviso, the city of its birth has decided to do the only thing it knew best, erect a museum in its honour. This January 26th, the city that gave birth to the modern dish (1962) will house the first ever museum dedicated to the Friulian dessert. Appearing on the menu at Le Beccherie all those years ago, the dish has been a symbol of the city and the nation for over five decades. The initiative is to “bring citizens and food lovers together to exchange anecdotes, family variations, photos and utensils to the museum” as reported in Corriere Della Sera on Tuesday 23rd January.

The “Window to The Tiramisu” will be opened every Friday at the Casa Dei Carraresi of Treviso between 3pm and 6pm where participants can bring their own contributions to the restaurant owner of “Le Beccherie”, Carlo Campeol, son of Alba Campeol, the “inventor” of the dish.

Why do it? Well, the objective is to bring a collective memory of the famous dish that is then open for visitors and tourists from across the world to see something different and celebrated. Plus, it’s Tiramisu, why wouldn’t you?

Even though the dish appeared at the Le Beccherie restaurant, it wasn’t notarised until the 15th of October, 2010 by the Academy of Italian Cuisine. The dish was apparently created by Alba who was trying to make “something new with the principle ingredients being coffee and zabaglione cream.” (The later being a mixture of egg yolks and sugar.)

Beccherie Tiramisu

Apparently not much has changed since its inception, the biggest difference being that now, instead of it being served as a slice from a larger portion, they serve it as an individual measurement per customer – which sounds to us like they don’t want to give too much away… #sadface.

The exhibit begins this Friday and we would recommend anyone going to Treviso to pay a visit to the museum, the restaurant (our editor thoroughly recommends) and of course, grabbing a slice of the famous dessert.

p.s. Bring us back a slice.

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A group of writers that piece together the stories you want about food, drink and mercilessly mock our editor.

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