The history of Le Beccherie, one of the oldest restaurants of Treviso, is closely linked to that of a true legend of the Italian cuisine: the irresistible Tiramisù. In fact, the very secret original recipe of one of the most delicious desserts in the world is said to be born right here, in the historic Piazza Ancillotto, where since 1939 Le Beccherie has played a major part in the history of Treviso.
The first official traces of this dessert dated back to 1972 when Tiramisù appeared on the restaurant menu. Its story, however, began some years before. In fact, it seems that in 1955 the historic owner of the local Alba Campeol, while she was pregnant, was used to have coffee and a special egg cream for breakfast prepared by her mother-in-law to give her strength.
Sometime later, when she returned back to work at the restaurant, Alba decided to reinvent this special recipe and, together with the pastry chef Roberto Loli Linguanotto, she gave life to the “modern” Tiramisù with mascarpone cheese cream. In 1972 the recipe was presented at the Fiera Campionaria in Milan and in October 2010 it was registered at the Italian Academy of Cuisine, becoming a milestone of the renowned Treviso restaurant.
The recent restyling of the restaurant has revamped its soul with contemporary and industrial touches that make it an environment of great charm, perfect for a romantic dinner or a business lunch.
Its fine gourmet cuisine offers seasonal products reinvented with creativity and a good choice of wine labels to be paired with the fine dishes prepared by the chefs Manuel Gobbo e Beatrice Simonetti.
Once in Piazza Ancillotto there was the butchers’ market, in Treviso dialect “bechèr”, which is why the restaurant has been called Le Beccherie.