The Tiramisù World Cup 2024 has concluded.

The TWC 24 ended with great success in Treviso, celebrating tiramisu and Italian roots abroad, with a record number of participants and gastronomic creations

TREVISO – The TWC 24, dedicated to the theme “Treviso and its Roots,” has just concluded as part of the initiative “Italian Roots Abroad” promoted by the Ministry of Foreign Affairs and International Cooperation. This edition saw the participation of 240 competitors registered for the Grand Final, among whom stood out Nadia Ceoldo from Salzano, winner for the original recipe, and Isabella Bucciol from Portogruaro, triumphant for the creative recipe.

A delicious three-day challenge

In this sweet three-day competition in Treviso, participants competed in two categories: the original recipe, which requires six classic ingredients—eggs, sugar, mascarpone, ladyfingers, coffee, and cocoa—and the creative recipe, which allows adding up to three ingredients and replacing the traditional cookie.

Among the most appreciated creations, Isabella Bucciol’s has stood out for its innovation: a tiramisu with licorice powder, orange marmalade, and crunchy peanuts. A real journey through flavors that thrilled the jury.

A Tribute to a Tiramisù Legend

This eighth edition also offered a rich program of events, including a special tribute to Roberto “Loli” Linguanotto, the father of the Tiramisù from Treviso, who recently passed away. A touching moment that brought together all the participants in memory of a great master of the dessert tradition.

“It has been another edition that we are really happy about, we have seen a lot of enthusiasm and passion from contestants, judges, audience, and all the actors involved,” said Francesco Redi of Twissen, organizer of the event. “The event, already working with the Radici Venete association, is growing more and more internationally (just this year, over 30% of participants from abroad): we have already opened registrations for TWC 2025, we start again even more loaded!”

The final ranking

Original recipe:

1. Nadia Ceoldo from Salzano (VE), 45, architect.
2. Stefania Bovo from Vicenza, 52 years old, commercial employee.
3. Mauro Akio Kamiguchi from São Paulo (Brazil), 63 years old, aeronautical engineer.

Creative recipe:

1. Isabella Bucciol, 44 years old from Portogruaro, employed, with his creation of liquorice powder, orange marmalade and peanut brittle.
2. Antonio Panzetta from Noventa di Piave (Venice), 33, an IT consultant, with his recipe for Tiramisu with rosemary, lime and ginger.
3. Miriam Pressato from Padua, 50 years old, employed, with a recipe for praline hazelnuts, dark chocolate and amaretti biscuits.