Le Beccherie
Le Beccherie is a historic restaurant in the centre of Treviso, Veneto, established in 1939 by the Campeol family and internationally renowned as the birthplace of tiramisu. The dessert was first created here in the early 1970s by pastry chef Lina Franceschin, who layered espresso-soaked savoiardi with a mascarpone and egg cream dusted with cocoa — a recipe that has since become one of the most replicated Italian desserts in the world. Today the restaurant continues to operate in its original premises near the city’s covered market, preserving both the recipe and the culinary heritage of Treviso.
At a glance
- Type
- Historic restaurant and trattoria
- Period
- Founded 1939; tiramisu created c. 1969–1971
- Style
- Traditional Venetian trattoria
- Location
- Piazza Ancilotto, Treviso, Veneto, Italy
- Coordinates
- 45.6661° N, 12.2463° E
Overview
Le Beccherie has operated continuously in the heart of Treviso since its founding by the Campeol family in 1939, surviving the upheavals of World War II and the post-war economic transformation of the Veneto. The restaurant sits near the Piazza dei Signori and the old Beccherie meat-market arcade that gives it its name. Its modest interiors and commitment to local cucina trevigiana have kept it a point of reference for both residents and culinary pilgrims.
History
The Campeol family opened Le Beccherie in 1939, drawing on the tradition of the covered market stalls (beccherie) that once occupied the ground floor of the adjacent arcade. The restaurant navigated wartime scarcity and emerged in the 1950s as a reliable address for Treviso’s civic and commercial middle class. It was in this kitchen, around 1969–1971, that Alba Campeol and pastry chef Lina Franceschin experimented with a restorative dessert for new mothers — combining espresso, zabaglione enriched with mascarpone, and savoiardi — which they named tiramesù. The dish spread quickly through Veneto restaurants before becoming a global phenomenon.
What you see
The dining room retains a traditional trattoria aesthetic: tiled floors, cream-painted walls, and framed photographs recording decades of guests and local life. The menu centres on Treviso classics such as radicchio rosso in its various seasonal preparations, bigoli in salsa, and braised meats. The tiramisu served here uses the original recipe — no cream substitutes, no flavour variations — presented in the shallow rectangular cut that Franceschin first devised.
Cultural significance
Le Beccherie’s claim to the invention of tiramisu is supported by culinary historians and was formally recognised in 2013 when the Veneto regional government filed for De.Co. (Denominazione Comunale) status for the dessert as a product of Treviso. The restaurant is listed in the Italian National Register of Historic Premises (Locali Storici d’Italia), acknowledging its role in shaping both local identity and international food culture.
Practical information
Address: Piazza Ancilotto 11, 31100 Treviso TV, Italy. Hours vary by season; closed Mondays and Sunday evenings. Reservations strongly recommended. Check the official website or call ahead for current opening times.
Getting there
Treviso Centrale railway station is approximately 1 km from Le Beccherie; the restaurant is a 12-minute walk through the historic centre. Treviso is served by frequent regional trains from Venice Santa Lucia (journey time 30 minutes). From Treviso Airport (airport code TSF), a taxi or shuttle to the centre takes about 10 minutes.
Sources & resources
Find it on the map
See this place and what’s around it →📷 Diventa un fotografo di Cultural Heritage Online
Condividi le tue foto dei luoghi: restano pubblicate con la tua firma come autore. Più vengono viste, più ti fai conoscere — e presto un concorso premierà le foto più apprezzate.
Accedi o registrati gratis per aggiungere una foto