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What’s soaked in coffee, slathered with mascarpone, and started off as a post-coital snack? Why, tiramisu, of course!
When I think of tiramisu, i think of bad perms, lady fingers and Safety Dance. Perhaps I was exposed to too much of it in the 80s, and I’m willing to bet that everyone who has ever sat down at an Italian restaurant, whether in Italy or not, in the past 40 years, has taken a bite of the trite treat. But that cup or slice of mascarpone-cookie-and-caffe cake dusted with cacao, has never been on my go to dessert list. Over the years, I’ve kept an eye on it and started to notice that people like it so much that it’s become more than just a menu item but a main course of its own at pop ups and tiramisu-themed bars. To understand why, so I sat down with Gaia Passi de Preposulo, tiramisù enthusiast, to sway me to love her home town dessert and enlighten me on the “pick me up” dessert’s history and legend.
In This Episdoe
[02:04] Meet Gaia Passi, your Tiramisu guide
[03:35] Tiramisu
[04:25] The Legend of Tiramisu
[08:08] What makes a great Tiramisu
[10:19] Gaia’s Secret Ingredient
[10:43] How to Make Tiramisu
[14:33] Tiramisu Boutiques
[19:08] Tiramisu Day in Treviso
[19:58 ]Wordsmithing and Eccetera Studio
Want More?
Eccetera Studio, Gaia’s studio specializing in branding and journalism
Mascherpa Milan, Gaia’s go to tiramisu spot in Milan
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Shakerato, Not Stirred… The Making Of Italy’s Quintessential Cold Coffee
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CIAO BELLA is an ongoing conservation with those creative minds who are redefining Italy. New episodes every Monday. Keep in touch with ideas and comments for more Ciao Bella episodes, and please rate the podcast on iTunes.
