Le Beccherie is style, tradition, innovation.
It is a restaurant with its roots in our regional cuisine, but with a view towards the international cuisine of today.
A simple, clear, straightforward catering concept.
An elegant, discrete, intimate environment; the ideal atmosphere for any occasion.
Tiramisù, or Tiramesù in the Treviso dialect, is the Italian dessert par excellence. It comes in countless variations, and this humble delicacy is today internationally renowned. "Tiramisù" is one of the five most famous Italian words in the world!
The history of Tiramisù is closely linked to that of Le Beccherie, a historic restaurant in Piazza Ancillotto, in the centre of Treviso. It was there, in 1972, that the word "Tiramesù" appeared on the restaurant's dessert menu for the first time.
Its origins, however, date back a few years to when the then-owner of the restaurant, Alba Campeol, was pregnant with her son Carlo. This was in 1955. To help her young daughter-in-law regain her strength, Alba's mother-in-law used to prepare her a hearty breakfast with zabaglione and coffee to give her the energy to face the demands of the day. Once her son was weaned and she had returned to work in the restaurant's kitchen, Alba decided to introduce a new dessert inspired by that delicious breakfast and together with the restaurant's pastry chef, Roberto Loli Linguanotto, they began a long period of experimentation, which came to fruition sometime between 1971 and 1972. The breakthrough came when, after countless attempts using cream, ricotta and other ingredients, Alba and Linguanotto decided to try fresh mascarpone. In that same year, Le Beccherie participated in the Milan Trade Fair (now the Expo), presenting a menu that ended with Tiramesù.
On 15 October 2010 the recipe for Tiramesù de Le Beccherie was filed with a notarial deed with the Accademia Italiana della Cucina (Italian Academy of Cuisine). Since 1955, Teramisù's fame has crossed national borders, and it has become a culinary symbol of Italy and Veneto all over the world. An important role in the spread of this dessert was undoubtedly played by the Treviso people who emigrated to all parts of the world during the Second World War, taking this dessert, which was popular with young and old alike, with them.
Even today, Le Beccherie carries on this delicious tradition: Tiramesù is prepared following the original recipe, for the classic version and, for the more adventurous customers, in the deconstructed version.
Selected raw material, quality, original, decisive flavors, local excellence, where nothing is left to chance, all-round where land and sea dance and savor each other, in the color of the dishes and in the combinations.
The balance of beauty.
Never stop playing, wanting to learn; our unique style is simply being Le Beccherie.
PRIVATE DINING ROOM:
On the upper floor we have a private room, an exclusive space that can accommodate a maximum of 15 guests.
Here you can experience Le Beccherie as you would in your own dining room, taking all the time you need.
The owner of Le Beccherie, Paolo Lai, has selected a team of professionals who are united by a single passion, to make your visit special and to offer you the best possible experience at Le Beccherie.
Sara and Andrea work together with our kitchen staff, coordinated by our chefs Manuel and Beatrice, and open their doors to you every day to offer you the experience of a lifetime.
Manuel Gobbo began his career in Treviso, in the kitchens of El Toulà, moved on to Ciasa Salares as a student of Fabio Cucchelli, and then became Nicola Zanetti's sous chef. He also studied under Arturo Spicocchi.
Beatrice Simonetti made her debut at the Terrazza Martini in Cison Valmarino. Over the next five years, she took on several roles, then worked as chef de partie at Ciasa Salares where she met Manuel and where they came up with the plan to run the kitchen at Le Beccherie together.
THE ESSENCE OF OUR DISHES
This is where the raw ingredients take shape in the play of colours and combinations of flavours, and the absolute freshness of local, seasonal products.
The colours and flavours change, but our love for excellence and our belief in things done well remains constant.
Our sommelier's wine list includes wines from carefully selected producers from many different regions, from sparkling wine to some great reds from Italy, France, Germany, and Spain.
All this is an expression of what is dearest to us: our region, which is why we have given a lot of space to excellent local producers and to the produce of the hills that are now a UNESCO heritage site.
WORK WITH US
You too can become part of our team.
Give yourself the opportunity to test yourself in a dynamic and highly professional restaurant environment.
If you believe that people should never stop learning, you enjoy healthy competition, and you have ambition and talent, send us your C.V. and join Le Beccherie.
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Piazza Ancilotto, 9 - 31100 Treviso TV
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