Since 1930, the history of Mascarpone in Italy.
The first product in Optimus’ history was butter. In 1930, the company Polenghi Lombardo created the brand specifically to focus on the distribution and commercialization of a fresh, high-quality product.
The Evolution of the Optimus Brand
1930
1940
1960
1970
1980
1990
2000
2010
2023
Since 1930, the history of Mascarpone in Italy.
Since 1930, the history of Mascarpone in Italy.
The first product in Optimus’ history was butter. In 1930, the company Polenghi Lombardo created the brand specifically to focus on the distribution and commercialization of a fresh, high-quality product.
The first product in Optimus’ history was butter. In 1930, the company Polenghi Lombardo created the brand specifically to focus on the distribution and commercialization of a fresh, high-quality product.
The Evolution of the Optimus Brand
1930
1940
1960
1970
1980
1990
2000
2010
2023
Mascarpone
Mascarpone is typical of some areas of Lombardy (particularly Lodi and Abbiategrasso, near Milan) and is recognized by the Ministry of Agriculture, Food Sovereignty and Forests as a traditional Italian food product.
Mascarpone has been produced at the historic Polenghi Lombardo plant in Lodi since the 1940s and it has gained popularity throughout Italy and worldwide for its deliciousness and versatility in dessert preparations.
The distinctive features of Optimus mascarpone are its creaminess, homogeneous consistency, and sweet creamy taste.
Made from selected Italian creams and using cutting-edge technology while respecting traditional production methods, it results in a product with a creamy texture, milk-white in colour, and with the typical flavour of cream.
Even today, mascarpone is produced in the historic plant in Lodi, the birthplace of mascarpone. Optimus has made it well-known and appreciated for its taste and creaminess at a national level and beyond worldwide. Thanks to Chef Roberto “Loli” Linguanotto, the quality of Optimus mascarpone made history as a key ingredient in the first-ever tiramisù!
In 1970, Loli began working at the restaurant “Alle Beccherie” in Treviso, and it was in the kitchen of this restaurant that Loli created the “Tiramesù,” which was later Italianized into Tiramisù. His brilliant idea was to add Optimus mascarpone to the eggs and sugar of the traditional Venetian “sbatudin,” creating a fabulous cream.
The Original Tiramisù Recipe
In 1970, at the restaurant “Alle Beccherie” in Treviso, the world’s most famous dessert was born: tiramisù. It was created by Chef Loli Linguanotto, who crafted a masterpiece of Italian pastry with a few simple and authentic ingredients.
Do you know the key ingredient that he started with? Optimus mascarpone, chosen for its unique creaminess and consistency.
Tiramisù: Ingredients for 6 people
- 500 g Optimus mascarpone
- 6 egg yolks
- 250 g sugar
- 30 savoiardi (ladyfingers)
- Strong black coffee, as needed
- Unsweetened cocoa powder
1 Arrange all the ingredients on the table, except for the Optimus mascarpone, which should be kept in the fridge until ready to use. This will ensure to achieve a better consistency for the cream.
2 Prepare the coffee and let it cool completely. The colder the coffee, the better. The coffee should be strong and concentrated, but if serving a dessert suitable for children, it is preferable to dilute it slightly to soften its strong flavour.
3 Using an electric mixer, beat the egg yolks and sugar until the mixture is light and frothy.
4 Then add the cold Optimus mascarpone from the fridge, mixing well with a wooden spatula to create a smooth, creamy texture. Let the cream rest in the fridge while preparing the savoiardi.
5 Dip half of the savoiardi in the coffee, being careful not to soak them too much, as they may fall apart.
Chef Loli Linguanotto gives us a useful tip: after dipping the savoiardi briefly, continue to moisten them using a pastry brush.
6 Traditionally, the tiramisù is assembled on a round plate, but you can also use a rectangular dish to contain the cream better.
7 Once the first layer of savoiardi is placed in the dish, spread half of the chilled Optimus mascarpone cream over them and spread it evenly using a spoon.
8 Add a second layer of coffee-soaked savoiardi and spread the remaining mascarpone cream over the top. At this point, dust the surface with unsweetened cocoa powder.
Now you can place the tiramisù in the fridge for at least 4-6 hours.
Chef Loli Linguanotto’s suggestion: If you have time enough, let the tiramisù “rest” overnight in the fridge, so all the ingredients can blend perfectly.
