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Antonio Salvador Moreno Carretero posted an update
Level:
Executive Chef
Cartagena-style tiramisu.
No, tiramisu wasn’t invented in Cartagena. Legend has it—according to the most widely accepted account—that it was created in the late 1960s at the restaurant “Le Beccherie” in the city of Treviso, thanks to chef Roberto Linguanotto and Ada Campeol. But since we dip the savoiardi cookies in Asian coffee (which was actually invented in Cartagena) instead of amaretto, we’ve given it that name.
Level:
Executive Chef
Tiramisú estilo cartagenero.
Que no, que el tiramisú no se inventó en Cartagena. Dicen la leyenda que, según la versión más documentada, sitúa su creación a finales de la década de 1960 en el restaurante “Le Beccherie” de la ciudad de Treviso, gracias al chef Roberto Linguanotto y a Ada Campeol. Pero como nosotros mojamos los bizcochos savoiardi en café asiático (que este si se inventó en Cartagena) en vez de amaretto, pues le hemos puesto ese nombre.
Translated from Spanish
Mercedes Delgado de Miguel, Henrijs Kaminskis and 2 others2 Comments-
Level:
Sous Chef
Interesting twist! Just a couple of small historical corrections…the Le Beccherie story credits Alba Campeol (not Ada) together with Roberto “Loli” Linguanotto, with tiramisù appearing on the restaurant’s menu in 1972. Also, the original Le Beccherie recipe contains no amaretto or any alcohol at all. The savoiardi are dipped simply in coffee. Café Asiático is indeed a wonderful Cartagena specialty, though, so using it for tiramisù sounds like a very interesting Cartagena inspired variation! 😊
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Level:
Executive Chef
@lanamihajlovic anotado las correcciones.
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