"Some dishes become so ingrained in culture that it's hard to imagine there was a time they were barely known. It was in that decade that then-novel dishes like risotto broke through the ideas most Americans had about Italian food and pushed it into the larger world of fine dining. With that, tiramisu became the U.S.'s most popular dessert of the decade."
"Tiramisu was virtually unheard of in the U.S. at the start of the 1980s. Who officially "created" tiramisu is a debate that is still not settled today, but it was long claimed to be the product of the city of Treviso in the Veneto region of Italy, just outside of Venice, where it was supposedly first served by a restaurant called Le Beccherie in 1972."
Prior to the 1980s, Italian food in the United States was largely seen as ethnic and associated with working-class immigrants, with regional dishes confined to enclaves like New York. Northern Italian dishes such as risotto entered American fine dining during the 1980s, and tiramisu became the decade's most popular dessert. Tiramisu has contested origins: claims tie it to Treviso and Le Beccherie in 1972, while recipes from Friuli Venezia Giulia date to the late 1950s. The Italian government recognizes evidence supporting a Friuli origin, while Veneto maintains its claim. Many U.S. Italian immigrants came from the south, shaping earlier American perceptions of Italian cuisine.
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