Comparing Tiramisu across three restaurants — an honest verdict

I ate Tiramisu at three different restaurants in the same week to compare. The results were illuminating. The use of olive oil varied significantly — only one got it right. The fresh and herbal profile should be consistent but interpretation differs widely.

Italian cooking is intensely regional with little crossover between provinces. The best version came from a Neapolitan pizzeria, which felt authentic. Chianti was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Tiramisu is larger than you'd think.