Best Tiramisu

Valerio's Ristorante

It was more than 20 years ago that Florence native Valerio Iorio got his sinfully simple tiramisu recipe from an Italian lady friend -- and, as he recalls, she was none too eager to part with it. But we're sooo glad he was able to finesse it away from her: The extraordinarily fresh-tasting treat, each portion individually assembled in an amply sized bowl, is positively killer, thanks largely to a thick, creamy cap of imported cream cheese, beaten with sugar and slathered on with a generous hand. "Death by Mascarpone," we call it, and we can't wait to succumb again.

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