Coffee is the protagonist at the Tiramisù World Cup 2023: the “greediest challenge of the year” begins, in Treviso from 5 to 8 October

240 competitors, two days of Selections, Sunday the Final (3 pm). From Friday, the Tiramisu tasting of the World Champions of past editions, at the Loggia dei Cavalieri.

Events - published on 05 October 2023

Source: Tiramisù World Cup press office





The 7th edition of the ‘greediest challenge of the year’ starts on Thursday 5 October. Treviso is preparing to host, in Piazza dei Signori, the “orangerie” where 240 “chefs”, strictly non-professionals, will compete. From Friday to Sunday, at the Loggia dei Cavalieri, it will be possible to taste the Tiramisu of the World Champions of past editions.

The ribbon-cutting ceremony on Friday 6 October (11.30 a.m.) in Piazza dei Signori coincides with the official start of the Tiramisù World Cup 2023 Selections. The 240 places to take part in the competitions have been sold out for some time, and the 100 judges (who have passed the online test) are already ready to hold their spoons for the tastings. The formula is that of two competition categories: on the one hand those competing for the original recipe of the famous dessert (eggs, sugar, mascarpone cheese, ladyfingers, coffee and cocoa), on the other hand participants for the creative recipe (with the possibility of adding up to three ingredients and substituting the biscuit).

The 2023 edition sees an even richer programme of “Tiramisù Extra events. Starting from Friday afternoon (2.00 pm), at the Loggia dei Cavalieri it will be possible to taste the Tiramisù prepared by the Champions of past editions: among them, the original Tiramisù by Giuseppe Salvador (TWC 2022), the Sicilian Cannolo Tiramisù and the Strega Liqueur Tiramisù by Marina Summa (TWC 2022). Then again, Stefano Serafini‘s Tiramisù with Modica I.G.P. Chocolate (TWC 2021), Diletta Scandiuzzi‘s Pistachio Tiramisù (TWC 2018) and finally those prepared by Dolcefreddo Moralberti: the Specialty Tiramisù (Limited Edition TWC 2023) with Hausbrandt’s Gourmet Columbus blend and the Original Gluten Free.

Anticipation is growing to see the Jury at work for the final on Sunday 8 October (starting at 3pm), which will include, among others, Laura Forti of “La Cucina Italiana” (President of the Jury), James Hoffmann (author and youtuber), Alberto Grandi (lecturer in Food History), Andrea d’Angelo (Strega managing director), Manuel Gobbo (chef at Le Beccherie restaurant), Dania Sartorato (president of Fipe and Confcommercio Unione provinciale Treviso), Massimo Linguanotto (son of Roberto ‘Loli’ Linguanotto, noble father of Treviso Tiramisù).

Among the scheduled appointments, on Friday 6 October, at 6.30 p.m., in the Loggia dei Cavalieri, a jury made up of the Accademici Italiani Gelatieri Artigiani will award the best creative Tiramisù ice cream. Those wishing to taste the flavours of the competing gelato makers can go to the Dassie Gelato – Sant’Agostino ice-cream parlour on Fridays from 12 noon to 9 p.m. and on Saturdays (subject to availability).

On Saturday 7 October (from 5 p.m.), at Palazzo della Luce the presentation of the book “History of our food fears. Come l’alimentazione ha modellato l’identità culturale” (Aboca, 2023) by Alberto Grandi.

The Tiramisù World Cup continues to grow and gain international fame, promoting the city of Treviso and the entire Veneto region all over the world, – said Francesco Redi, founder and organiser of the TWC. We are thrilled to see that more and more descendants of Italians are visiting their homeland for the first time, thanks to the Tiramisù World Cup, opening up new prospects for 2024, the ‘”Year of Italian Roots in the World”, during which we will further expand our activities abroad.


Translated by Cecilia Flaccavento
Intern at the Chamber of Commerce of Treviso – Belluno|Dolomites

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