You’ve probably heard the story—tiramisù was created in a brothel to “pick people up.”

But how much of that is actually true?

In this episode, we explore the famous tiramisù legend, and then dive into the real history behind one of Italy’s most iconic desserts. From its likely origins in Treviso in the 1960s–70s to its deeper roots in traditional preparations like lo sbattuto (sbatutin), discover how tiramisù evolved from simple, energizing ingredients into a global symbol of Italian cuisine.

A short episode about myth, history, and why understanding the difference makes the dessert even more meaningful.

On March 19th, Italians celebrate St. Joseph’s Day—and the feast comes with iconic pastries. But depending on where you are in Italy, the traditional dessert can look very different.

In this episode, we explore the difference between Zeppole di San Giuseppe from Naples and Sfince di San Giuseppe from Sicily. From choux pastry filled with crema and topped with amarena cherries to ricotta-covered fried dough decorated with pistachios and candied fruit, these sweets reveal how regional traditions shape Italian cuisine.

Italy is synonymous with espresso, cappuccino, and the perfect morning brew with the moka pot — but here’s the twist: Italy doesn’t grow coffee beans. In this episode, we explore how Italians turned imported beans into an iconic national ritual, from the invention of the espresso machine to the beloved Moka pot.