(20 Feb 2026)
RESTRICTION SUMMARY:
ASSOCIATED PRESS
Treviso, Italy – 18 February 2026
1. Mid of chef Manuel Gobbo pointing at tiramisù ingredients UPSOUND (Italian): “Egg yolk, sugar, coffee, mascarpone, cocoa and ladyfingers.”
2. SOUNDBITE (Italian) Francesco Redi, Tiramisu World Cup founder:
++PART OVERLAID BY SHOTS 3 – 7++
“Tiramisù is the story of the evolution of an extraordinary Italian recipe. It starts with beaten egg, and I think this tiramisù has been in every Italian home, right? Beaten egg with sugar. Then, as you grow up, they give you biscuits, they put a little chocolate on them, and you even start mixing it with coffee. All that’s missing is the mascarpone. When the mascarpone arrives, it becomes tiramisù.”
3. Mid of Gobbo putting cream layer on tiramisù
4. Various of Gobbo pouring ingredients into mixer
5. Close of mixer
6. Wide of Gobbo working in kitchen
7. Various of Gobbo dipping ladyfinger in coffee
8. SOUNDBITE (Italian) Manuel Gobbo, chef at Le Beccherie restaurant:
++PART OVERLAID BY SHOTS 7 – 11++
“All the ingredients must come together to give me the taste of tiramisù. It’s not the taste of coffee or the taste of cocoa, or the taste of mascarpone or ladyfingers or eggs. No, it’s the result of all these ingredients together, the balance of these ingredients.”
9. Mid of Gobbo putting cream layer on tiramisù
10. Close of Gobbo pouring cocoa on tiramisù
11. Close of tiramisu on plate
12. SOUNDBITE (Italian) Paolo Lai, Le Beccherie restaurant owner:
++PART OVERLAID BY SHOTS 11 & 13++
“Taste is a memory. And in my opinion, tiramisù has a lot of memory, a lot of history, a lot of heart in it, which is why it remains perhaps the most fascinating dessert in Italian cuisine.”
13. Close of spoon and tiramisu
STORYLINE:
For the Olympic athletes competing in Milan-Cortina this month, Italy’s famed tiramisù might not be on their menu.
But fans traveling to the Winter Games are delighting in the dessert, whose origin traces to a rural tradition which dates back to the 19th century in the surroundings of the town of Treviso: egg yolks beaten with sugar, until it becomes a foamy cream.
According to the Tiramisù Academy, each family customised the cream by adding other ingredients based on what people liked and what was available locally: coffee, white wine, liqueur, cookies, butter, ricotta cheese, cream, cocoa.
Tiramisù means “Lift me up” in Italian and was supposedly invented as an aphrodisiac by a woman who ran a brothel in Treviso to help her customers get back on their feet.
But the final recipe was presented for the first time in 1970 at the restaurant Le Beccherie, which still serves it today, and has since become a staple of Italian cuisine around the world.
Le Beccherie chef Manuel Gobbo emphasizes the importance of all the ingredients to achieve the signature tiramisù flavor, rather than focusing on any single component.
“It’s not the taste of coffee or cocoa, or the taste of mascarpone or ladyfingers or eggs,” Gobbo said. “No, it’s the result of all these ingredients together, the balance of these ingredients.”
“All these flavors together create the unmistakable taste of tiramisù,” he added. “Each one plays its part.”
One of the greatest tiramisù experts in the world must be Francesco Redi, whose passion for the dessert led him to organize a World Cup in Treviso, where 240 competitors from Europe, the Americas, and Asia are expected this October.
AP video by Pietro de Cristofaro
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