We have read many books about tiramisu, but we have a particular attachment to this one. It is entitled “Tiramisù, Dolci tentazioni regionali” and it was written by Lisa Luison, third place at the Tiramisù World Cup 2018, our Tiramisù Star and winner of the Category “Team” at the TWC19.

Which is the peculiarity of this book?

For every Italian region, our Star has wisely prepared a tiramisu, each one characterised by an ingredient of local excellence.

So, we can find the tiramisu from Lombardy with the amaretti biscuits from Saronno, Veneto with the red radicchio from Treviso IGP, Tuscany with the Mirtillo nero from Pistoia Mountains, Abruzzi with the typical liqueur “Ratafià”, Campania with the lemon from Sorrento IGP, Apulia with the clementines from the Gulf of Taranto IGP and many others.


An endless delight that is perfectly described by the really tempting pictures!


“The idea to realize this Italian Guide of Tiramisu – she tells us – came because I wanted to make a special gift to two dear people, combining Veneto with Sicily, so I made a tiramisu with Pandoro from Verona, Marsala with coffee, green pistachio of Bronte DOP and red orange from Sicily IGP“.


We have always thought that it is not easy to prepare a tiramisu recipe that differs from the original one because this implies changing a perfect balance, but this time Lisa did a very tasty job.

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