The birth and evolution of tiramisù
The conception of the recipe for the most famous and widespread Italian dessert in the world is still claimed by generations of restaurateurs and pâtissiers. The official recipe is, however, dated 1962, and was written for the first time on the menu of a restaurant in the centre of Treviso. As an homage to the Tiramisu, Bettina, in a world first, decided to turn it into a biscuit. One of the “classic” recipes of the biscuit factory which has garnered its fame in Italy and abroad.
Little treats to go with coffee, for breakfast or at teatime. Beloved by children, they can surprise you with unexpected combinations and add that little something to delicious desserts. Bettina's sweet biscuits are available in two different packs: a cardboard box with a window that lets you see the biscuits inside, and an elegant tin that also helps to better preserve the sweet things within, making it a delicious gift idea. Unique recipes, made with high-quality, traceable raw materials with due regard for the slow pace of artisanal craftsmanship: the unmistakable fragrance of Bettina's crispy, crumbly biscuits starts here. No product contains any preservatives or colourants:
no additives alter the authentic flavour of the ingredients.
Tasting and pairing tips
So good that one always leads to another, suitable for any time of day: Bettina's biscuits are perfect as sweet or savoury snacks, for a break, with an aperitif or after a meal. A few ideas, some of which are really original, to help you enjoy them at their best with three different recommendations for pairing and tasting: a Classic choice, which is more traditional, a Gourmet choice, better adapted for refined palates in search of new flavours and contrasts and an Emotion, where we believe a recipe can truly evoke the senses.
Pairings and provocations by Wladimiro Gobbo.
Italian Association Of Sommeliers Of The Veneto.