Barbara Tosato from Mestre and Daniela De Biasio from Farra di Soligo are the winners of the Tiramisù World Cup 2025. They won after the selections that took place in Treviso, in Piazza Borsa.
"I dedicate this victory to my family, who supported me and watched the competitions," said Barbara Tosato, born in 1969, a medical radiotherapy technician. "A lot of perseverance and hard work are the basis of this result. And also accepting criticism." Daniela De Biasio, 54, a farm worker, emotionally recounts: "The secret was the balance of the ingredients and the stability of the cream. Thanks to my loved ones who accompanied me."
"Tiramisu has become a reason for pilgrimage to Treviso for the many people who come to the city not only from Italy but from all over the world," says organizer Francesco Redi. "People and cultures meet around this dessert, friendships are forged, and opportunities are created. We're starting again tomorrow for what will be the tenth edition of the TWC, full of excitement and surprises, as always."
The award from La Cucina Italiana, media partner of TWC 2025, went to Paolo Silvegni from Rimini for his recipe with tonka beans and cinnamon.
This competition, which attracts gourmands from all over Italy, attracted a huge turnout. In the Loggia dei Cavalieri, where the champion tiramisu from past editions of the TWC were on display, long lines of enthusiasts filled the city center streets to sample the recipes that had won the title in previous editions. Nearly fifteen thousand portions were served, with creations such as the "spritizamisu," the salted caramel version, and the one with peanut brittle, orange marmalade, and licorice.
The original recipe (eggs, sugar, mascarpone, ladyfingers, coffee, and cocoa) for Treviso Tiramisu has been included in the ministerial list as a PAT (Traditional Agri-food Product) of the Veneto region. This is an important recognition for the city and the entire tiramisu industry, with enthusiasts and professionals, industry professionals, and food and wine tourism professionals alike seeing the hard work they've put in over the years recognized.
Paolo Caratossidis, president of the Venetian Cuisine Festival, commented on the important recognition: "The Veneto region is a treasure trove of knowledge and flavors appreciated around the world, and this recognition recognizes the commitment and passion of those who worked so spontaneously to manage the dossier and research the sources. Venetian Cuisine is the first "fusion" cuisine in history and represents an exceptional tourism driver for the region, especially given the explosion of so-called food and wine tourism."
