Tiramisù Le Beccherie is born, a place entirely dedicated to the iconic dessert
A space dedicated to the quintessential Italian dessert: tiramisu. It's happening in Treviso, in Piazza Ancilotto, adjacent to Le Beccherie, the historic restaurant where the dessert was born in the early 1970s, thanks to the intuition of Alba Campeol and pastry chef Roberto "Lolì" Linguanotto.
Why a space all his own?
The idea was born to highlight the significance and legacy of a product that until now has been considered a secondary focus of the restaurant's overall offering, but which holds potential for growth and to meet strong demand: every day, the restaurant orders an average of 120 servings of Tiramisu, often from customers who show up outside of the usual lunch and dinner hours. Foreign tourists, passing professionals, and food enthusiasts who want to savor the dessert right where it was created. These numbers have convinced the owners of the Le Beccherie group to give the dessert a consistent and stable presence, without sacrificing the artisanal quality that has always distinguished it.
All about Tiramisu
Designed by Studio Verdura, the space offers a refined setting for tasting Tiramisu using its original recipe, produced in-house. But that's not all: the space also hosts cooking demonstrations led by some of the area's master pastry chefs, who reveal the secrets of making this dessert. The venue also offers the opportunity to organize meetings and reserve Tiramisu in various formats, including the "on-the-go" version: the Lingotto.
This is a contemporary reinterpretation of the classic dessert, prepared with the same original recipe—artisanal ladyfingers, specialty coffee brewed with a moka pot, mascarpone cream, and bitter cocoa—and presented in a compact, elegant, and convenient package, designed to be enjoyed anywhere, even on the go. An innovation that takes dessert out of the dining room and makes it accessible at any time of day.
The origin of an iconic dessert
The history of tiramisu is closely tied to that of Le Beccherie. It was there that it was first codified, in 1972, when the word "Tiramesù," in the Treviso dialect, first appeared on the dessert menu. Its genesis, however, dates back a few years earlier, when the then-owner of the establishment, Alba Campeol, was expecting her son, Carlo. To help her regain strength, her mother-in-law would make her "sbatutìn," a sort of energizing coffee zabaglione. Returning to the kitchen after giving birth, Alba decided to transform that memory into a dessert, and, together with pastry chef Roberto "Lolì" Linguanotto, they began a long period of experimentation, which concluded between 1971 and 1972. This birth was certified in 2010 by the Italian Academy of Cuisine. Today, "Tiramisu" is one of the five most well-known Italian words in the world: a fact that speaks volumes about the global success of this Treviso creation.
