Venice to Treviso: A Day Trip to the Home of Tiramisu
Tiramisu is one of Italy’s most iconic desserts, and also one of my favorites!
On a trip to Venice, I decided to take a quick detour up to Treviso, the “home of tiramisu,” to sample from the experts!
Key Info on Tiramisu in Treviso
- Treviso is 45 minutes north of Venice.
- It’s easily accessible by train.
- Le Beccherie first put it on the menu more than 50 years ago.
- Each cafe and restaurant in the city puts its own spin on the traditional recipe.
The word “tiramisu” translates to “pick-me-up,” a reference to the jolt from the coffee!
Venice to Treviso: Tiramisu & Tours
While it’s easy to get to Treviso on your own, you can also book a tour with a knowledgeable guide (or chef) to enhance your visit.
These two options have excellent reviews:
➡️ Click to Book: Treviso Tour & Tiramisu
➡️ Click to Book: Treviso Cooking Class
A Venice to Treviso Day Trip
It’s easy to take the train from Venice to Treviso.
- Start at Venezia Santa Lucia (the station in Venice).
- It’s a 40-minute ride up to Treviso.
- Prices range, depending on the day and time (and train).
- Trains leave every 30 minutes (or so) between Venice and Treviso.
- From the train station in Treviso, it’s a 10-minute walk to the city center.
I’ve been using the Trainline app to book trains in Europe. The search function is easy to use, and after your purchase, your tickets appear immediately as QR codes to scan.
Video: Venice to Treviso
Le Beccherie: Home to the Original Tiramisu
In Treviso, if you time it right, you can taste the original version of the tiramisu at Le Beccherie, a historic restaurant on Piazza Ancillotto in the heart of the city.
Cost: 9 Euros (or 15 Euros for a modern deconstructed version)
While Tiramisu first appeared on the menu here in the early 1970s, the dessert’s origins date back another 20 years. In the 50s, the co-owner of Le Beccherie, Alba Campeol, had just given birth, and her mother-in-law came up with a dessert to help her recover. It started as a traditional “sbatudin” (a mix of egg yolks, sugar, and coffee).
She considered it a nourishing “pick-me-up” and worked with the restaurant’s pastry chef to experiment and ultimately create the tiramisu.
From there, it spread to restaurants around Treviso, Veneto, Italy, Europe, and the world.
Tiramisu Day
There’s a plaque celebrating Tiramisu Day in 2018.
The Tiramisu World Cup is a competition featuring amateurs from around the world. The desserts are narrowed down to 60 semifinalists, and then 6 finalists. They compete at the Piazza Borsa at the Treviso Chamber of Commerce.
Prizes are given for classic/original tiramisu, and also a creative/innovative version.
Le Beccherie’s Hours
It can be a challenge to actually sample Le Beccherie’s original tiramisu, since the restaurant’s hours are somewhat odd.
They’re closed Tuesdays and Wednesdays during the summer.
Otherwise, they advertise being open:
- Lunch: 12:00pm – 2:15pm Monday through Sunday
- Dinner: 7:20pm – 10:15pm Monday through Sunday
With that said, expect inconsistent hours through the winter holidays, too. Winter is still a great time to visit the Venice area, but if you’re intent on having the original tiramisu, make a reservation!
Camelia Bakery
One of my favorite tiramisu spots in Treviso is Camelia Bakery, a charming, cozy (and very popular) spot in the center of the city.
Camelia’s tiramisu is made fresh daily in a traditional Treviso style. You can watch them constantly bring trays of new batches from their kitchen and refrigerators across the street into the bakery.
It’s served in simple paper cups, at their tables inside or out.
Cost: Four tiramisus and four cappuccinos cost about $40.
Other Treviso Tiramisu Restaurants
The list is seemingly endless, but here are a few other restaurants and cafes that are noteworthy on your tiramisu tour:
Cae de Oro
As I write this at the beginning of 2026, Cae de Oro ranks highest in reviews online (take that for what it’s worth).
Still, it’s a nondescript spot to put on your list.
Cost: 6 Euros per tiramisu
Ristorante Odeon Alla Colonna
The tiramisu at Ristorante Odeon Alla Colonna is known for its classic, old-school approach, in line with Treviso tradition. It’s served simply, with soft layers of coffee-soaked savoiardi and a rich mascarpone cream that’s not overly sweet.
Cost: 6 Euros per tiramisu
La Torre Cafetteria
I’m putting this small cafe on the list because, in addition to the delicious tiramisu, the gentleman at the counter was so polite. The friendliest and most welcoming to our non-Italian-speaking group!
Cost: Two tiramisus and two proseccos for 16 Euros
The History of Tiramisu in Treviso
As I mentioned under the Le Beccherie section, the co-owner’s mother-in-law is mostly to thank for what we now know as tiramisu! She prepared breakfasts of zabaglione and coffee to energize her daughter-in-law after giving birth … and it inspired the dessert.
Zabaglione is made by whisking egg yolks, sugar, and a sweet wine into a frothy cream.
The owner later worked with a pastry chef, experimenting with cream and ricotta, then finally with mascarpone. In 1972, tiramisu was on Le Beccherie’s menu, and the restaurant presented it at the Milan Trade Fair.
In 2010, the original Le Beccherie tiramisu recipe was officially registered with the Accademia Italiana della Cucina, cementing its cultural importance.
The Traditional Tiramisu Recipe
Here’s the original recipe from Le Beccherie. You’ll have to translate their grams into cups.
Le Beccherie Recipe
- 12 egg yolks
- 1/2 kg of sugar
- 1 kg of mascarpone
- 60 ladyfingers
- cold coffee
- cocoa powder
Brew the coffee and leave it to cool in a bowl.
Whip the 12 egg yolks with ½ kg of sugar and add 1 kg of mascarpone to make a soft cream.
Dunk 30 of the ladyfingers in the coffee, taking care not to soak them too much, and arrange them in a row in the centre of a circular plate.
Spread half of the cream on the ladyfingers and then apply another layer of 30 ladyfingers, also soaked in coffee, then spread the remaining mascarpone cream over the top.
Sift cocoa powder onto the mascarpone layer.
Store in the fridge until ready to serve.
Scaled-Down Version (with cups/ounces)
This should serve 6:
- 4 egg yolks
- 3/4 cup granulated sugar
- 3/4 cup mascarpone cheese
- 20 ladyfingers
Another Version (with egg whites)
I’ve actually successfully made this one myself:
- 4 egg yolks
- 4 egg whites
- 4 tablespoons of sugar
- 400g mascarpone
- 8 ladyfingers
- 4 cups of strong coffee, cooled
- cocoa powder
Separate the egg whites from the yolks in different bowls.
Beat the egg whites until they form stiff peaks.
In the other bowl, whisk the yolks and sugar until the mixture is light and fluffy.
Fold (gently) the mascarpone into the egg yolk/sugar mixture.
Fold the egg whites into the yolks.
Dip the ladyfingers into the coffee, and lay them in a bowl. Cover them with the mascarpone, and repeat the layers until your ingredients are gone.
Dust the top with cocoa powder, and chill at least an hour (or more) before serving.
Venice to Treviso: A Few Final Thoughts
While your Venice itinerary will be full without day trips, I always recommend them. Across Italy, the trains make it easy to get from big hub cities to beautiful, smaller towns.
From Florence, I love the day trip to San Gimignano or Pisa.
From Rome, I’d suggest Orvieto or Assisi (or both).
From Venice, in addition to Murano and Burano (the islands), Verona is my favorite day trip. Padua and Lake Garda (Lago di Garda) are also on the list.
From Milan, I love Brescia and Lake Iseo.
The list goes on!
