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Veneto factory worker triumphs in first ever Tiramisu World Cup

An Italian factory worker won the first ever Tiramisu World Cup on Sunday, beating 700 other amateurs to whip up the softest and creamiest version of Italy's famous dessert.

Published: 6 November 2017 09:14 CET
Veneto factory worker triumphs in first ever Tiramisu World Cup
One of the tiramisus entered in the competition. Photo: Marco Bertorello/AFP

Hundreds of would-be pudding maestros descended on the city of Treviso armed with whisks and sieves to compete in the two-day challenge to make the best tiramisu, which means “pick-me-up” in Italian.

The eventual winner, Andrea Ciccolella, 28, hails from Feltre in the Veneto region and works in an eyewear factory.

“My dream is to be a pastry chef and open a small cake shop of my own, where I'd make traditional, home-cooked things. Nothing fancy, but tasty and made well,” the victor told AFP.

Photo: Marco Bertorello/AFP

While the northern Italian region, home to the city of Venice, celebrated the sweet taste of victory the result was likely to embitter residents of neighbouring Friuli-Venezia Giulia.

A dispute over whether the pudding originates in the Veneto or Friuli region has divided foodies for decades.

Competitors for the prize were split into those following the original recipe — ladyfinger biscuits, mascarpone cheese, eggs, coffee, cocoa powder and sugar — and those getting creative by adding everything from strawberries to green tea.

While slicing bananas into the whipped mixture was permitted, adding alcohol like Marsala wine was not.

'Best dessert in the world'

The prize was awarded by Roberto Linguanotto, a pastry chef who worked in Treviso in the 1960s and 70s and is considered by Veneto as the man behind the original recipe.

“What gives the final touch to tiramisu is the coffee. It's expensive because each ladyfinger needs to be dunked in espresso, and you need lots of them: intense, good quality, flavoured,” he said.

Friuli scored an important victory in the battle over the birthplace of tiramisu in August, when the dessert was officially inserted into a list of the dishes recognized as traditional of the region.


Competitors show off their creations. Photo: Marco Bertorello/AFP

Veneto officials was outraged, with governor Luca Zaia calling on the agriculture and food minister to overturn the decision, saying “no one can swindle us out of tiramisu… the best dessert in the world”.

Friuli thumbed its nose back and poured salt on the wound when a company in Udine announced this week that it had produced a machine capable of churning out a tiramisu every 30 seconds.

Treviso mayor Giovanni Manildo side-stepped the debate on Sunday by dubbing his city “the moral capital of tiramisu”.

It was a declaration which may have amused Italian food writers who claim the dessert was actually created as a stamina-boosting treat that prostitutes fed their clients in Treviso brothels in the 1950s.

There were no reports on the stamina or blood sugar levels of the juries — composed of pastry chefs, food critics and members of the public — who were still dipping spoons as the sun went down.

READ ALSO: The words and phrases you need to know to decipher Italian restaurant menusThe words and phrases you need to know to decipher Italian restaurant menus

Photo: annakhomulo/Depositphotos

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FOOD AND DRINK

Six of the most Italian non-alcoholic aperitivo drinks

As well as its most famous cocktails, Italy has a long tradition of making refreshing aperitivo drinks without the alcohol.

Published: 11 April 2024 12:01 CEST
Six of the most Italian non-alcoholic aperitivo drinks

Italy’s favourite aperitivo-hour cocktails are known far beyond the country’s borders, so their names will probably be familiar to you whether you drink them or not.

But if you’re in Italy and not drinking alcohol, you might find yourself stumped when it comes time to order your aperitivo at the bar.

The first time I found myself in this situation, there was no menu. The waiter instead rattled off a long list of all the soft drinks available, most of which I’d never heard of, and I just picked something I thought sounded nice.

Luckily it turns out that Italy has some great options for an aperitivo analcolico. As well as ‘virgin’ versions of well-known cocktails, there are bitters, sodas and other Italian-made soft drinks that you’re unlikely to find anywhere else.

They might not be quite as iconic as the Aperol Spritz, but they’re as thoroughly Italian – plus, effortlessly ordering one of these will make you look like a true local.

SanBittèr

San Pellegrino’s SanBittèr is one of the most famous non-alcoholic Italian drinks of all, with its highly-recognisable red packaging, often enjoyed in place of Campari cocktails because of its similar dark, ruby-red color.

This drink is carbonated with a slightly sweet, citrus flavor. The recipe is more complex than that of an orange or lemon soda, with notes of spice and herbs, making it ideal to pair with your aperitivo-hour snacks.

Crodino

Crodino looks a lot like an Aperol Spritz with its bright orange hue, and that’s not an accident: it’s said to have been created as a non-alcoholic alternative, and the zesty, slightly herbal taste is similar. It’s typically served the same way. in a round goblet glass over ice with a slice of orange: a Crodino Spritz.

The name comes from the town of Crodo in Piedmont, where it is still bottled today by the Campari group.

Chinotto

Citrusy Chinotto is an acquired taste for many, but it’s worth trying: it’s one of the classic Italian bitters and is said to have a long history, dating back to a recipe shared by Chinese sailors arriving on the Ligurian coast in the 1500s.

It may look a little like Coca Cola, but don’t let the appearance fool you.

(Photo by Eugene Gologursky /Getty Images via AFP)

Aranciata/Limonata

Aranciata is Italy’s version of an orange soda, but not as sugary, and it tastes like oranges. Its base is sparkling water with the addition of orange juice and sugar. There are various brands, but San Pellegrino’s is the most popular. It also sells a ‘bitter’ aranciata amaro, with even less sugar, more citrus tang and herbal notes, which might be more aperitivo-hour appropriate.

Limonata is, as you might guess, the Italian answer to lemonade. Again there are many versions out there but the fizzy San Pellegrino limonata is beloved for its strong, sweet-sour flavour and there’s nothing more refreshing on a hot summer’s day.

Cedrata

Cedrata is one of Italy’s oldest and best-known non-alcoholic drinks. It’s a refreshing, carbonated drink made from a large citrus fruit called a cedro, grown in southern Italy. It’s far less bitter than a Chinotto, but not as sweet as limonata.

The main producer of Cedrata today is Tassoni, and this is what you’re likely to get if you order it at a bar.

Gingerino

This is harder to find than the other aperitivi on the list and is seen as decidedly retro, but it’s worth trying if you can track it down.

It’s another orange-coloured, sparkling drink which became popular in Italy in the 1970s and is still sold today, though you’re more likely to find it in the north-east, close to Venice, where it’s produced.

You may be expecting it to taste a lot like ginger beer, and there are similarities, but it has stronger citrus notes and more bitterness.

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