Tag: Treviso

Treviso tiramisu receives new official recognition – Italian cuisine reinvented by Gordon Ramsay

On the eve of Tiramisu Day (March 21st), here comes official recognition for the tiramisu from Treviso: the dessert has been included in the list of PAT – Traditional Agri-Food Products – of Veneto by the Ministry of Agricultural and Food Policies, with the original recipe (eggs, sugar, mascarpone, ladyfingers, coffee and cocoa).

The recognition is an important milestone for Veneto which, behind this dessert, has built a network of excellence in the food, tourism and hospitality fields. They remember it Francesco Redi who, like Tiramisù World Cupworked on the front line for the creation of the dossier that led to the recognition, and Paolo Caratossidis, president of the Venetian Cuisine Festival who created the entire dossier for regional specialties.

The press conference announcing the recognition took place at Le Beccherie restaurant of Treviso, cradle of this dessert, which Paolo Lai, the owner of the restaurantconsiders the “mother house” of tiramisu, with a history and tradition that attracts Italian and foreign tourists visiting the city.

For theVenetian Councilor for Tourism, Federico Caner, «this recognition is a piece of the network that has been created around what is an excellence of Treviso and the entire Veneto. The Tiramisù of Treviso has become an icon in the world, also thanks to the work carried out by the Tiramisù World Cup. In addition, it is part of the food and wine experiences of our land, precisely those that tourists who come here are looking for.” Me too’councilor for the Productive City, Rosanna Vettoretti And Dania Sartorato, president of the Confcommercio provincial union of the province of Treviso they are very happy with a recognition that will be a further incentive to protect, disseminate and promote a recipe that has conquered the whole world.

To celebrate the result achieved together with the many enthusiasts, the cookbook which traditionally comes out on Tiramisu Day (and which collects the most curious recipes of the latest edition of the “most delicious challenge of the year”) can be downloaded for free from 21 March at the direct link to the website of Tiramisu World Cup.

Authentic baked pasta with Treviso radicchio, taleggio and walnuts – Italian cuisine reinvented by Gordon Ramsay

Look for a first winter dish to accompany a special occasion while waiting for the good weather? Bring one to the table tasty and tasty recipecapable of warming the palate, preparing the baked pasta with Treviso radicchio, taleggio and walnuts. Rooted in the heart of Italian tradition, the dish mixes sweetness, creaminess and crunchiness, celebrating the richness of the territory and the authenticity of the typical products.

Treviso radicchio rolls, lentils and walnut crumble – Italian Cuisine

Ingredients for 4 people

1) Rinse the lentils and boil them in boiling water with l'laurel for 20 minutes; when cooked, add salt and then drain. Blanch the leaves of radicchio with white wine and 1.5 dl of water, drain and let them dry.

2) In a pan, brown the onion and minced garlic with 2 spoons of oil, add the lentils, cook them for 10 minutes, turn off and add 1/2 tablespoon of honey, 1/2 teaspoon of chilli, salt and pepper. Chop i kernels, transfer them to a small pan, mix them with 1 spoon of honey, the chili pepper remained and a pinch of salt; bake in the oven at 200 ° for 5 minutes and then remove from the oven and set aside.

3) Arrange the leaves of radicchio on the work surface, put 1 tablespoon of lentils at the end of each, add 1 stick of toma and roll the leaves on themselves. Fix the rolls on the plate, brush them with the remaining honey and bake at 180 ° for 5 minutes. Serve with the walnut crumble and thyme leaves.