A graduate of Boston University and Trinity College, Paul "Paolo" Mozzicato serves as principal and project manager for a real estate firm, and as principal and manager of the historic Mozzicato DePasquale Bakery in Hartford, Connecticut. Under the direction of Paul "Paolo" Mozzicato, the bakery offers a diverse array of traditional Italian cookies, breads, pastries, and desserts, such as tiramisu. A popular Italian dessert found on menus around the world, tiramisu (which means “pick me up” in Italian) consists of ladyfinger cakes dipped in coffee along with a mixture of eggs, mascarpone, sugar, and cocoa. Though tiramisu has become virtually synonymous with Italy, this was not always the case. In fact, before the 1970s the dessert was virtually unknown. There are multiple stories that purport to tell the history of tiramisu. One of the most colorful of these holds that the dessert dates back to the early 1800s, when a brothel operator in the Italian town of Treviso invented it for her guests. Another popular story claims tiramisu originated in the 17th century in the Italian city of Siena, when a local chef prepared a tiramisu-like dessert in honor of a visit from the Grand Duke Cosimo de’ Medici III. However, most food historians agree that tiramisu’s story actually starts much later than that. According to the most commonly accepted version of the invention of the dessert, a pastry chef at Le Beccherie, a restaurant in the Tuscan town of Treviso, first came up with tiramisu around 1969. The dessert was an instant sensation and quickly spread across Europe and to the United States.
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AuthorPaul Mozzicato of Avon, Connecticut. Archives
February 2021
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