Tiramisu of Treviso

The classic version is savoiardi biscuits dipped in espresso, layered with mascarpone beaten with egg and sugar, and dusted with cocoa, with no cream, no alcohol and no baking. Treviso claims it, and the restaurant Le Beccherie is generally credited with putting it on a menu around 1970 and popularising the name, which means pick me up. Friuli Venezia Giulia disputes this, pointing to earlier versions recorded in Tolmezzo in the 1950s, and the argument has produced official recognitions on both sides. The dispute is unresolved, and both regions continue to make the claim.

The main sights

• The classic build - savoiardi, espresso, mascarpone, egg and cocoa.
• The Treviso claim - Le Beccherie and the naming around 1970.
• The Friuli counterclaim - earlier versions recorded in Tolmezzo.
• The absent ingredients - no cream, no alcohol and no baking in the original.

When to go

Year-round; a tiramisu world championship has been held in the region since 2017. Restaurants in both Treviso and Friuli serve their own versions.

Good to know

The origin is genuinely disputed and no single account is settled. Many restaurant versions add cream or liqueur, which the original recipe does not.

Nearby

Treviso's canals and arcades; Friuli lies further east.