This recipe is by Moira Bardini, Tiramisù Star at the Tiramisù World Cup 2018


(for 4 people)

400g of trofie
250g of mascarpone cheese
200g of red Radicchio from Treviso
¼ of a red onion from Tropea
100g Pachino cherry tomatoes
50g pistachio granules
Olive oil


Wash the cherry tomatoes, cut them in half, add a pinch of salt and put them in the oven for 20 minutes at a temperature of 180°. Remove from the oven and leave to cool. Boil the trofie in salted water. Wash the Radicchio, cut it into small pieces and fry it on a high flame with some olive oil and onion. In a separate pan, melt the mascarpone cheese over a very low flame. Drain the trofie and pour them into the mascarpone pot, adding the cherry tomatoes, radicchio and a spoonful of pistachio grains. Stir and serve, garnishing each plate with a handful of pistachios.

Enjoy your meal!