WHIP­PING UP A WIN

Fac­tory worker takes No.1 at first Ti­ramisu World Cup

Global Times - Weekend - - DINING -

An Ital­ian fac­tory worker won the first ever Ti­ramisu World Cup on Novem­ber 5, beat­ing 700 other am­a­teurs to whip up the soft­est and creami­est ver­sion of Italy’s fa­mous dessert.

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. 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 neigh­bor­ing 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 1970s 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, fla­vored,” 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.

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.

Com­peti­tors pose dur­ing the first Ti­ramisu World Cup com­pe­ti­tion on Novem­ber 4 in Ron­cade, near Tre­viso. In­set: Com­peti­tors take part in the first Ti­ramisu World Cup com­pe­ti­tion.

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