Dessert Prep

When making bread, we follow the very similar steps of making the dough for pasta. Although you will need a few more ingredients, the process remains the same. We sift our dry ingredients, then gently adding the other ingredients until our dough reaches a desired consistency. As with pasta dough, we let the bread dough rest and let the yeast take over. This allows our dough to rise and make a softer and lighter bread. Once our dough has risen, we divide it into equal portions and shape by hand. The bread is then baked in our ovens for 30-45 minutes at 425º.

This event is recalled in an article published in 1981 by journalist Giuseppe Maffioli:

" Two decades ago a new dessert was born in the city of Treviso with the name of Tiramesu, presented for the first time at the Beccherie restaurant".

The dessert and its name immediately became popular and its popularity quickly spread throughout Italy. Nowadays the dessert is still made the old fashioned way, soaking the savoiardi (lady finger biscuits) in espresso coffee and topping them with a mixture of mascarpone cheese, sugar and beaten egg whites.

The properly named dessert takes its name from the Venetian dialect words "Tirarse su'", which explains the action of getting up and getting a boost, thanks to its delightful and nourishing ingredients.

The Tiramesu has reached worldwide popularity: the Campeols regret not having the name and its recipe trademarked, to avoid the rising of different stories on how the dessert is made or where it came from.

The main ingredient of the Tiramesu is the mascarpone, a typical cheese of the Italian region of Lombardy. Different versions of the dessert are often made, but the original Tiramesu remains the one made with mascarpone, ladyfinger biscuits, espresso coffee and a touch of liquor.