日本語版

tiramisu

dish / dish-tiramisu

ティラミス

Tiramisu is a chilled dessert of biscuits (savoiardi) soaked in espresso, layered with mascarpone cream, and topped with unsweetened cocoa powder. Competing origin accounts point to Treviso, Veneto (Le Beccherie), and Friuli Venezia Giulia (Tolmezzo or Pieris).

On this page (6 sections)
  1. Overview
  2. Sources for this overview (3)
  3. Other names
  4. Related entries (5)
  5. Sensory (1)
  6. Culture (2)
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Reading the bitterness

Regarding the origin of tiramisu, an account centered on a restaurant in Treviso, Veneto, stands alongside several accounts from the Friuli-Venezia Giulia side. Le Beccherie presents a history naming itself as the birthplace, while another article introduces circumstances tied to Tolmezzo and Pieris. Here, neither account is treated as settled history.

Le Beccherie in Treviso presents its own history that, after trials around 1971–72, it officially added the dish to its menu in 1972. An article by another food-culture organization introduces an account that "Dolce Tirimi sù" (in translation: "pick-me-up dessert") was made at the Hotel Roma in Tolmezzo between 1954 and 1959, and an account of a similar sweet in Pieris in the 1930s, and also touches on its 2017 registration to the list of traditional agri-food products. The latter is an introduction of secondary sources, not the region's own original material.

The bitterness of the espresso used in tiramisu can be placed in context through sensory studies targeting espresso alone. In a study by a trained panel of 13, the bitterness score (9 cm unstructured line scale) of traditional espresso sweetened with sugar (sucrose) was 3.59. Samples of the same traditional espresso sweetened with stevia scored 5.87 for the 78%-purity rebaudioside A product, 5.44 for the 60% product, and 5.05 for the 97% product, all higher than the sugar-sweetened product. Sugar has an effect of softening bitterness, while stevia has a residual bitterness. The subject of this study is espresso alone, not tiramisu itself.

Sources for this overview

  1. Le Beccherie — Ristorante Treviso (official site, tiramisu history)

    Le Beccherie (restaurant, Treviso) / / other / full text checked

    Checked for this overview: Matched the point that Le Beccherie presents a history naming itself as the birthplace. / Matched the trials around 1971–72 and the official menu listing in 1972.

  2. Ma il tiramisù è veneto o friulano?

    AIFB (Associazione Italiana Food Blogger) / / other / full text checked

    Checked for this overview: Matched the introduction of multiple accounts from the Friuli side, involving Tolmezzo and Pieris. / Matched the multiple accounts from 1954–1959 and the 1930s, and 2017, and the limitation that these remain secondary-source material.

  3. Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee

    Cusielo KVC; Medeiros AC; Hiramatsu EY; Bolini HMA / 2026 / journal article / full text checked

    Checked for this overview: Used for the bitterness scores of espresso (3.59/5.87/5.44/5.05) and the contrast between sugar and stevia

Other names: tiramesù (it, identification medium)

Hypotheses and recipe candidates for this entry are on the Japanese page.

Structured claims — open a section to read each claim's confidence, evidence and limits

Sensory (1)

tiramisu — perceived bitterness is associated with: In a sensory evaluation targeting the same type of espresso as that used to soak tiramisu, the bitterness score (9 cm unstructured line scale) of traditional espresso sweetened with sucrose was 3.59, whereas samples sweetened with stevia (rebaudioside A, 78% purity) scored 5.87, the 60% product scored 5.44, and the 97% product scored 5.05, all higher than the sucrose-sweetened product.supported

Scope: Cusielo et al. 2026, QDA by a trained panel of 13 (9 cm unstructured line scale, 4 replicates). A set of samples of non-decaffeinated traditional espresso sweetened with sucrose or stevia (3 purities).

Note: The subject is espresso alone; this is not an experiment on tiramisu itself. It is cited to place the bitterness of the espresso used to soak the biscuit layer of tiramisu in context.

The mean bitterness (BTA) scores obtained by QDA (9 cm unstructured line scale, 13-member trained panel, 4 replicates) were 3.59 for traditional espresso sweetened with sucrose (TSUG), 5.87 for the sample sweetened with stevia (rebaudioside A 78%, TS78), 5.44 for the 60% stevia product (TS60), and 5.05 for the 97% stevia product (TS97). In analysis of variance, the main effect of sweetener was significant at p=0.0001. The bitterness enhancement by stevia is explained by steviol glycosides, and the bitterness softening by sucrose by a masking effect.
Limitations: The subject is espresso alone; this is not an experiment on tiramisu. TSUG and TS97/78/60 use the same type of coffee, differing only in sweetener.
Source: Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee (Cusielo KVC; Medeiros AC; Hiramatsu EY; Bolini HMA, 2026) · full text checked
Show datadish-tiramisu —has_perceived_bitterness_associated_with→ (the claim sentence above)
claim: clm-tiramisu-espresso-stevia-sucrose-bitterness / type: sensory / updated: 2026-09-25

Culture (2)

tiramisu — origin narrative as told: The Treviso, Veneto, restaurant "Le Beccherie" states on its official site that it is the birthplace of tiramisu. According to the restaurant, the owner's wife Alba Campeol and pastry chef Roberto (known as Loli) Linguanotto developed the dessert through trials around 1971–72 and officially put it on the menu as "tiramisù" in 1972. An article by food historian Giuseppe Maffioli in the 1981 magazine 『Vin Veneto』 (in translation: "Veneto Wine") is described as one of the earliest printed records naming this restaurant and dish; it is reported to have described the dessert as 『それ自体はコーヒー入りズッパ・イングレーゼのようなものだ』 (in translation: "in itself something like a coffee-flavored zuppa inglese"). The restaurant's recipe was registered with the Accademia Italiana della Cucina by notarial deed in 2010.contextual

Scope: The restaurant's own history on the Le Beccherie official site and a secondary source (the confectionery trade blog moralberti.com) discussing Maffioli's 1981 article.

The restaurant's history says 『ここでティラミスが生まれた』 (in translation: "tiramisu was born here"). It gives its founding in 1939, a trial period in 1971–72, and formal menu inclusion in 1972. It does not discuss coffee or cocoa flavor.
Limitations: This is the restaurant's own account of its history, without third-party corroboration.
Source: Le Beccherie — Ristorante Treviso (official site, tiramisu history) (Le Beccherie (restaurant, Treviso)) · full text checked
Introduces the 1981 article in 『Vin Veneto』 (in translation: "Veneto Wine") as one of the earliest printed accounts attributing the creation of tiramisu to Le Beccherie pastry chef Loli Linguanotto. It quotes the description 『それ自体はコーヒー入りズッパ・イングレーゼのようなものだ』 (in translation: "in itself something like a coffee-flavored zuppa inglese").
Limitations: NIGAMI LAB did not obtain Maffioli's original 1981 text. This remains a secondhand account from the moralberti.com article.
Source: Tiramisu of Treviso in the 1981 magazine Vin Veneto (Dolcefreddo Moralberti S.r.l.) · full text checked
Show datadish-tiramisu —has_historical_origin_narrative→ (the claim sentence above)
claim: clm-tiramisu-veneto-origin-account / type: cultural / updated: 2026-09-02
tiramisu — origin narrative as told: Friuli Venezia Giulia presents a different origin account. According to an article by a food-culture association, chef Norma Pielli is described as making 『Dolce Tirimi sù』 (in translation: "pick-me-up dessert") at 「ホテル・ローマ」 (Hotel Roma) in Tolmezzo in the 1950s; the article gives a range from 1954 to 1959. It also reports an account of a similar dessert served in the 1930s at 『アル・ヴェットゥリーノ』 (Al Vetturino) in Pieris, Gorizia Province. On the basis of this history, Italy's Ministry of Agricultural Policies is described as adding 『tiramisù』 (tiramisu) to Friuli Venezia Giulia's list of traditional agri-food products (PAT) in 2017.contextual

Scope: An article by the food-culture association AIFB introducing the circumstances of Friuli Venezia Giulia's PAT recognition.

Introduces the account that Norma Pielli devised 『Dolce Tirimi sù』 (in translation: "pick-me-up dessert") at Hotel Roma in Tolmezzo, dating it to 1954–1959. It also mentions an account of a similar dessert in Pieris in the 1930s and the 2017 addition to the PAT list. The article itself presents both origin accounts and says 『発祥の所在の特定は難しい』 (in translation: "it is difficult to establish the place of origin").
Limitations: The original primary material issued by the region (Cibario PDF) could not be accessed. This remains within the scope of the article's summary and introduction.
Source: Ma il tiramisù è veneto o friulano? (AIFB (Associazione Italiana Food Blogger)) · full text checked
Show datadish-tiramisu —has_historical_origin_narrative→ (the claim sentence above)
claim: clm-tiramisu-friuli-origin-account / type: cultural / updated: 2026-09-02

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