There were beer bars, tea bars, chicha bars but no tiramisu bars yet. It’s now done with the opening of the bar Le Tiramisu, a first in France that is located in the 11th arrondissement of Marseille. Commentary on factual images in the kitchen and in the dining room, alternating with interviews with co-managers Laetitia Falzon and Elias Hama, about the production chain and a customer’s reaction.
In Trevise, with Carlo Campeol, the son of Ado Campeol, the inventor of tiramisu, and his team-mates in preparation for the famous Italian dessert created in 1971. Commentary on factual images alternating with interviews with Carlo Campeol on ingredients and Ricardo Zanchetta, cremier about mascarpone.
Report on the cooking contest in Treviso where the tiramisu world championship has just been held. Commentary on factual images alternating with the testimonies of participants and the interview of an organizer.
In the kitchens of the famous Treviso restaurant Le Beccherie , interview with Carlo Campeol, son of the inventor of Tiramisu, about the origin of the word and about the history of his father who in the early 1970s did not think to file a patent while this dessert became world-famous.