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Roberto Linguanotto anted to make vanilla gelato when he accidentally dropped mascarpone into the egg and sugar mixture. The rest is dessert history. The pastry chef from Treviso was working in Aldo Campeol's restaurant Le Becchiere when his mishap helped him achieve culinary world fame. His legacy can be found on almost every restaurant menu for half a century: "Tiramisu", which means "pull up" in German, is said to mean "refresh me" or "give me strength" in the region. The high caloric nutritional value was intended to provide connoisseurs with quick energy.
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