Tiramisù
Tiramisù, whose name translates to "pick me up" in Italian, is a classic dessert that originated in the Veneto region of northeastern Italy, likely in the 1950s or 1960s. Its exact creator is debated, but the dish emerged from post-war culinary innovation and has become one of Italy’s most iconic sweets. The dessert is built from simple components: espresso-dipped ladyfinger biscuits layered with a rich mascarpone cream made from egg yolks, sugar, and mascarpone, then topped with cocoa powder. A great tiramisù balances bitter coffee and cocoa against sweet cream, using fresh mascarpone, strong espresso, and careful assembly so the biscuits absorb liquid without turning mushy. Proper refrigeration for several hours allows the flavors to meld and the texture to set. Regional variations abound. Some versions add Marsala wine or brandy to the cream, while others use zabaglione instead of raw eggs for safety. In Bologna, establishments like Sdaura have refined their interpretations. Prominent venues praised by ReTubeIt creators include Pompi and Mister 100 Tiramisù in Rome (noted by Cucina con Ruben), Ristorante da Antonio in Catania (recommended by Alex Mark Travel), and Trattoria Cadoro Alla Vedova in Venice (cited by Franchino Er Criminale). Whether in a traditional Roman trattoria or a modern Milanese spot, the dish remains a beloved pick-me-up worldwide.
Mentions
5
on camera
Venues
5
Cities
5
1 country
Loved
100%
What Sentieri Golosi says
5 on-camera moments, most recent first.
“A fantastic family-run agriturismo in Lamole where everything is homemade — from cured meats to pasta, meat, oil, and wine — with an unbeatable quality-price ratio: a full menu with three excellent wines for €30 per person.”
a pranzo in un'AZIENDA VINICOLA del CHIANTI CLASSICO, Castellinuzza e Piuca
“Trattoria da Alberto is one of our heart places in Mugello, Tuscany — a family-run trattoria with excellent technique, especially in meat and fresh pasta, where the dish is the only protagonist, executed to perfection with wonderful flavors and phenomenal pasta consistency.”
a pranzo in una TRATTORIA FENOMENALE nel Mugello, Trattoria da Alberto
“Perilli in Castilenti is the absolute king of arrosticini in Abruzzo — the meat is incredibly tender, flavorful, and without any gamey smell, making it a must-visit for any meat lover, though the house antipasto is best skipped in favor of focusing entirely on the skewers.”
abbiamo mangiato dal RE degli ARROSTICINI! 👑🐑
“A fantastic family-run trattoria in the Parco del Voltigno nature reserve, serving incredible homemade pasta — especially the ancient Pasta alla Mugnaia — and an endless antipasto spread, all in a rustic, old-school setting. Highly recommended.”
abbiamo mangiato la pasta PIÙ BUONA e più lunga d'Abruzzo
“A fantastic, rustic trattoria high in the Monti della Laga where the nonni decide the menu — the food is incredible, especially the lamb, and you feel like a pampered grandchild; the total bill for everything was only €55.”
SPERDUTI SUI MONTI: niente menù, decidono i NONNI! 👵👴