“Excuse me. Can you show me where the Piazza Ancillotto is ?”
“I am sorry, I don’t know,” replied the elegant lady whom I had addressed.
“I am looking for the restaurant Le Beccherie.”
A Trip to the Birthplace
Visiting Le Beccherie,
an Interview with Mr. And Mrs. Campeol
by Pietro Mascioni, Sept. 2006
I had been thinking of visiting Le Beccherie for a while. It was possibly there that Tiramisù was invented. I had researched and found the first written documentation of this dessert. A 1981 article by Giuseppe Maffioli had piqued my curiosity, and I was determined to find out as much as I could about the origins of Tiramisù.
Giuseppe Maffioli (1925-1985) was a famous gourmand, a member of the Italian Cuisine Academy, an actor, writer, journalist, and the founder of a magazine called Vin Veneto, which means, “wines of the Veneto region.” In 1981, in an article about coffee-based desserts, he wrote:
< Recently, just a little more than a decade ago, in the city of Treviso, there emerged a new dessert: the Tiramesù. It was proposed for the first time at the restaurant Le Beccherie by a certain pastry chef named Loly Linguanotto, who had by chance freshly held a few jobs in Germany.