Hello dear pastry chefs.
I am writing an article about tiramisu and in my research have come across a great deal of conflicting information. What I have worked out thus far is that the true tiramisu comes from the greater Venice region as recently as the 1970's. There are other theories about that claim its origins as being 1500-1700's Sienna but as marscapone was a speciality not of that region and would not have stood up to the distances and time required to get there, I have doubts on that one.
What are your thoughts?
I am writing an article about tiramisu and in my research have come across a great deal of conflicting information. What I have worked out thus far is that the true tiramisu comes from the greater Venice region as recently as the 1970's. There are other theories about that claim its origins as being 1500-1700's Sienna but as marscapone was a speciality not of that region and would not have stood up to the distances and time required to get there, I have doubts on that one.
What are your thoughts?
