Le Beccherie

"In the heart of Treviso, what was once a stronghold of traditional cuisine is now a restaurant with contemporary appeal, where a carefully curated atmosphere is matched by sophisticated design; the most coveted tables overlook the canal, providing a particularly atmospheric setting. The gastronomic proposal combines fantasy and references to the territory; in addition to the à la carte, two tasting menus are available: "We" brings together a selection of the most representative dishes of chefs Beatrice Simonetti and Manuel Gobbo, while "Beccherie 1962" pays homage to the sign's historic cuisine, reinterpreted with a modern twist. Among the most interesting creations is Risotto alla Cima, the restaurant's iconic dish, as well as Tiramisù." - Michelin Inspector

Ado Campeol, Dubbed the ‘Father of Tiramisu,’ Dies at 93

"Located in Treviso in Italy’s Veneto region, this restaurant is often credited with serving the world’s first tiramisu and is closely tied to its origin story; owner Ado Campeol (who recently died at 93) has been dubbed the “father of tiramisu,” though some describe him more as a steward of the dessert that his wife Alba and chef Roberto Linguanotto reportedly invented after Linguanotto accidentally dropped mascarpone into eggs and sugar and the team added coffee‑soaked ladyfingers (around 1972). The claim is disputed—other chefs and local anecdotes point to different creators or earlier names such as coppa imperiale—but the dish that emerged from these kitchens became a global phenomenon in the 1980s, driving huge demand for mascarpone, spawning countless variations (and controversies), and even prompting regional efforts to seek protected status for the recipe." - Chris Crowley