Treviso is not just canals and radicchio rosso. It is the birthplace of the most beloved Italian dessert in the world: tiramisù. A tradition that since 1971 has reached every corner of the globe and that still lives on, intact, in the pastry shops and restaurants of the city. This guide tells the story of how it was born, what the original recipe looks like and where to taste the best tiramisù in Treviso.
The origins of tiramisù in Treviso
It was between 1971 and 1972 that tiramisù took the form we know today. The protagonist is Alba Campeol, owner of the restaurant Le Beccherie in Piazza Ancillotto, in the heart of Treviso.
Alba, pregnant with her son Carlo and low on energy, was helped by her mother in law with “sbiatutìn”, a hearty breakfast of zabaione and coffee. Back in the kitchen, she decided to turn that recipe into a dessert. Together with pastry chef Loly Linguanotto, she created the modern tiramisù.
In 2010, the original recipe was registered by notarial deed at the Accademia Italiana della Cucina. Today the word “tiramisù” ranks fifth among the most recognised Italian culinary terms abroad.
The formula of the perfect tiramisù
The proportions codified by the Treviso tradition are precise: 40% biscuit, meaning savoiardi soaked in coffee, 40% cream made of mascarpone, egg yolks and sugar, and 20% bitter cocoa powder. This is the so called 40-40-20 formula, which guarantees the perfect balance between the moist layer, the creamy layer and the bitter finish.
The original recipe calls for no whipped egg whites and no liqueur. It is an essential dessert, built on a few quality ingredients and a ratio that allows no shortcuts.
Trevissù: the Nascimben excellence
Today the tiramisù excellence of Treviso carries the name Trevissù, the premium brand created by the historic Pasticceria Nascimben, founded in 1865.
In December 2014, Nascimben opened the Trevissù boutique in Piazzetta della Torre, a side street off Calmaggiore just metres from Piazza dei Signori. Here tiramisù is served in three versions:
- Trevissù Classico, the traditional recipe with 40-40-20 proportions, Veneto mascarpone and handmade savoiardi prepared in house.
- Trevissù Forte, with an alcoholic soak for those who prefer the bold flavour of rum.
- Trevissù Vegano, entirely free of animal products, with no compromise on taste.
Where to taste the best tiramisù
- Trevissù, Piazzetta della Torre. The tiramisù boutique in the old town. Three versions available, counter service and outdoor seating.
- Pasticceria Nascimben, Viale Luzzatti 15. The artisan workshop where you can buy tiramisù, cakes and join pastry making courses.
- Ristorante Le Beccherie, Piazza Ancillotto. Where tiramisù was born in 1971. The original recipe by Alba Campeol, served in a round shape on a silver tray.
Tiramisù and hospitality in Treviso
Guests staying at our residences discover that the pastry tradition is an integral part of the Treviso experience.
Guests at Ca’ Fe, in the heart of the old town in Vicolo Bianchetti, start their day with breakfast at Pasticceria Nascimben. Just a 3 minute walk from the Trevissù boutique in Piazzetta della Torre, Ca’ Fe is the ideal base to immerse yourself in the culinary culture of Treviso, from morning coffee to a tiramisù stroll along the canals.
Staying in Treviso means living the city like a local, discovering the traditions that made it famous around the world.
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