Puerperali Biscuits From The 1800S In The Origins Of Tiramisu Of Treviso
Puerperali biscuits from the 1800s in the origins of Tiramisu of Treviso
Proof that a dessert with characteristics similar to tiramisu was consumed in the territory of the province of Treviso in 1800 is the authoritative source of Pellegrino Artusi (1820-1911), a giant of Italian gastronomy. Artusi writer and gastronome wrote a book entitled "The science in cooking and the Art of Eating Well" and can be considered the "Garibaldi" of the recipes of Italian cuisine. In 1891 came out the first edition of the book that unites Italy under a single flag even in the kitchen. This volume is considered the first important historical document to date the period and geography of a dish or a course of Italian cuisine. In the sixth edition of the book, published in 1902, Artusi inserted a recipe of the city of Conegliano (TV): the "Puerperal Biscuits". As Pellegrino Artusi writes, it is actually improper to call the latter "biscuits", since they are eaten with a spoon, like Tiramisu. By carefully analyzing the recipe of puerperal biscuits, we note three basic ingredients of modern-day Tiramisu: egg yolk, sugar and cocoa. Cocoa and butter were added to the sbatudin cream.
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