Transplanting a dish, say curry or congee, from one culture to another, transforms it.
Tiramisu, the layered Italian dessert once ubiquitous and a mainstay on fancy Toronto menus, is no exception.
“It’s very different here,” says chef Francesco Lefano, 47, a newcomer from Italy.
Thrilled to be part of Canada and this city’s culinary scene, the humble Lefano is undoubtedly being kind in his description when, locally, tiramisu is certainly not the dish he grew up on in Gaeta, between Rome and Naples. It’s a dish he learned quickly to make as a child.
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