The Beccherie recipe was then deposited with a notarial deed at the Italian Academy of Cuisine only in 2010. The enormous success of the dessert, even abroad, gave rise to a commercial battle over its paternity, in particular between Friuli Venezia Giulia and Veneto. But according to the Accademia del Tiramisù, its “almost certain” origins would be in an ancient inn in the Treviso area that over time became the “Alle Beccherie” in Treviso, where even today there are diners who come to the place just to taste the authentic taste. of a delight full of softness and bitter-sweet contrasts.
Zaia’s condolences – The president of the Veneto Region, Luca Zaia, expressed his condolences for the disappearance of the Treviso restaurateur. His restaurant, “Alle Beccherie”, in the center of Treviso, was one of the symbols of local cuisine. “Treviso loses another star in its food and wine history, which will also shine up there. His very long activity as a restaurateur, and his Beccherie, have gone through decades of the best Treviso tradition, made up of hospitality and quality, and that polite smile that on his face was never missing, “says Zaia.
“In his home, thanks to his wife’s intuition and imagination – recalls Zaia -, one of the most famous confectionery successes in the world was born, such as tiramisu certified by the Italian Academy of Cuisine. But who, in Treviso or from outside, has never thought, at least once, of going to dinner at the Beccherie, perhaps attracted by the mixed boiled meat that was for a long time the calling card par excellence, as well as, of course, the legendary dessert “. “I extend my deepest condolences to all the family members – he concludes – in the memory of a figure who contributed to making Treviso great”.
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