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\Visiting “Le Beccherie” an Interview with Mr. And Mrs. Campeol
Everything you want to know about this celebrated Italian dessert
A Tiramisu’ recipe has become a new classic
A special Tiramisu Dome shaped like a Tuscan Zuccotto
Delicious Crepes filled with Tiramisu’ cream and topped with raspberries
Enjoy this excellent classic Venetian custard easy to prepare
The first recipe for Tiramisu’ ever published in 1981 in Verona, Italy
The Tiramisu’ recipe Anna Maria is proposing using safe ingredients
The Tiramisu’ takes a new shape
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“I am sorry, I don’t know,” replied the elegant lady whom I had addressed.
“I am looking for the restaurant Le Beccherie.”
of Tiramisu’
Visiting Le Beccherie,
an Interview with Mr. And Mrs. Campeol
by Pietro Mascioni, Sept. 2006
The sign outside the
Restaurant Le Beccherie in Treviso
Cover of the first edition of
Vin Veneto magazine published by Giuseppe Maffioli in the spring of 1981.
The first known picture of a Tiramisu’
taken in the restaurant Le Beccherie in 1981.
This picture was printed on page 69
in Vin Veneto magazine,
published by Giuseppe Maffioli
in the spring of 1981
for an article dedicated to coffee-
The caption under this picture reads, “The ‘Tiramesu’ dessert in the original recipe of the restaurant ‘Beccherie’ in Treviso.”
It was a beautiful evening toward the end of September, and Treviso was a splendid city. I had to leave my car in the parking lot outside the pedestrian zone, and it was a pleasant walk under the portici of the ancient medieval downtown. I passed along the side of a princely palace and crossed the magnificent Loggia dei Cavalieri. The stores were still open, and the streets were full of people. However, it was not so easy to find my way, and I had already gotten lost three times.
“Oh, yes! Le Beccherie. Go straight along the portico and then turn right.” Remarkable! It’s the third time I asked, and although nobody seemed to know the name of the square, everyone was able to point me to Le Beccherie.
Finally, I got to the Piazza Ancillotto. The famous restaurant Le Beccherie was almost hidden in the corner. There were tables set up outside under a large portico while the ambiance inside was elegant and classic. It was early, and there were not yet many patrons except a few tourists that had ventured inside. Most of the customers would arrive later, around nine in the evening, as is usual in Italy. Carlo Campeol, the current owner, greeted me with an energetic handshake and a wide smile. Gentle and elegant, he looked more like an aristocratic Venetian lord than a restaurant owner.
“Well, I am going to challenge you, Mr. Campeol. What do you have to say about the story that Tiramisù was invented in Baltimore?” I asked.
“Do you know the proverb, ‘Defeat has only one mother, while victory is the offspring of a hundred fathers’?” he asked.
“No. What does it mean?”
“Well, if you fail in something, it is your own responsibility, but if you are successful… Well, if you are successful, hundreds of people suddenly spring up, ready to try to take the merit.”
“Then, please tell me who invented Tiramisù.”
“My mother invented Tiramisù here at Le Beccherie in 1971. It is a simple variation
of the zabaglione cream that has been prepared for generations. We still make it
with the same recipe, exactly as we did thirty-
“And what about the claim that somebody else in town sold Tiramisu’ to Le Beccherie, and you passed it off as your own?”
“We are a reputable restaurant and have never in our long history bought from outside suppliers. All our desserts have always been carefully produced in our own kitchen.”
“And your parents are still here in the restaurant?”
“They don’t work in the restaurant anymore, but they are here, and I will introduce them to you.”
The dessert and its name, “Tiramesù,” meant to describe an extraordinarily nutritious
and invigorating food, immediately gained popularity. Tiramesù was prepared with
absolute faithfulness or a few variations not only in the restaurants of Treviso,
but the entire Veneto region and in all of Italy. The Tiramesù is, after all, a coffee-
