Press & Awards

The origins of Tiramisu

This historic Treviso restaurant, founded in 1939 , preserves and perpetuates the Tiramisu recipe in its recognized form. This is where a family tradition becomes history.

Tiramisu enters the menu

Tiramisu officially enters the menu at Le Beccherie restaurant.

The first attestation

Giuseppe Maffioli published in the magazine Vin Veneto – Discovering Traditional Dishes (issue 1, year VII) one of the first written attestations attributing the preparation of Tiramisu to the Alle Beccherie restaurant in Treviso.

In the volume Treviso cuisine

Giuseppe Maffioli doesn't just transcribe the tiramisu recipe, he explicitly credits it as the Beccherie recipe, recognizing it as an authentic reference. This connection is strengthened by the use of a very specific adjective, chosen by Maffioli himself (Bepo), which confirms its authenticity: "legitimate."

The official recipe

With the Notarial Deed of Treviso n. 7947, the Italian Academy of Cuisine officially deposits and protects the authentic recipe of the Tiramisu of Treviso , referring to the historical preparation of the Alle Beccherie restaurant.

Historic Tiramisu Place

The Tiramisu Academy has awarded Le Beccherie the title of Historic Establishment for the Treviso Tiramisu recipe, recognizing the restaurant as the place where it was originally created.

Le Beccherie Srl

Founded by entrepreneurs Paolo Lai and Sergio Buongiovanni , managers with extensive experience at the top of international groups in the fashion and lifestyle sectors, they acquired the brands “Le Beccherie” and “Il Beccherie Tiramisù” with the aim of developing and enhancing the brand, respecting its Treviso origins and assuming the commitment to preserve, protect and pass on over time its history, authenticity and cultural and gastronomic identity linked to the territory and the tradition of Tiramisù.