In a constant process of improvement, combined with the desire for experimentation and innovation, Dolcefreddo Moralberti, loyal to the call of the tradition of its territory, offers in its wide range of products twelve different types of Tiramisu, giving the opportunity to appreciate them in a wide choice of shapes, textures and flavors. Always seeking excellence through high quality raw materials, chosen only by the best suppliers in the market, to compose tiramisu that reflect its high production standards.

It is difficult to define with certainty where this cake has taken for the first time the shape known to us. In the narrations the story is confused with the legend, truthful and documented accounts are intertwined with mere fantasy. Delving into the past of this extraordinary dessert, you sneak cautiously between sinful pleasure houses and among the most popular restaurants in Treviso. What is certain, however, is that it was precisely "Alle Beccherie" that was the beginning of the rise of its fame. And it is in this historic restaurant that the founder of Dolcefreddo Moralberti completed his brilliant internship during his studies. A physical proximity to a key place in the events of Tiramisu, which has resulted in a story of ties and love for Italy; feelings of belonging that guide today, in Dolcefreddo Moralberti, the desire to bring a dessert, that feels strongly part of its cultural heritage, throughout Italy and the world.

A passion, that for pastry, and a love, especially for Tiramisu, that the founder of Dolcefreddo Moralberti felt blossoming at an early age. Years later, an attraction that has been cultivated with dedication has resulted in a thriving company that has more than forty employees, animated by a common predilection for beauty, for perfection, for refinement. A passionate and creative team, highly qualified, who juggles between the pleasure of recreating the ancient recipes and that of giving shape to the most varied and extraordinary expressions of a more modern and explosive pastry, in which the most appropriate and enjoyable variants of the tiramisu find their worthy place.

For Dolcefreddo Moralberti, safety is fundamental at every level of the production process. In his Tiramisù, an example is the cooked egg cream, the result of the commitment and ingenuity of his skilled confectioners, who have created an excellent and full-bodied cream, which has nothing to envy to the homemade version prepared with sugar and raw yolk. Every step in the composition of Dolcefreddo Moralberti’s desserts is scrupulously followed. In a continuous research of innovations and cutting-edge technologies that know how to accompany and facilitate the confectioners in the realization of their creations; since the perfect preservation of raw materials, packaging and safe distribution of the finished product on the market.

Dolcefreddo Moralberti collaborates with many local associations to promote the Tiramisu of Treviso in Italy and in the world, including "Word Cup Tiramisù", "Tiramisù Day" and "Academy of Tiramisù".

Proof that a dessert with characteristics similar to tiramisu was consumed in the territory of the province of Treviso in 1800 is the authoritative source of Pellegrino Artusi (1820-1911), a giant of Italian gastronomy. Artusi writer and gastronome wrote a book entitled "The science in cooking and the Art of Eating Well" and can be considered the "Garibaldi" of the recipes of Italian cuisine. In 1891 came out the first edition of the book that unites Italy under a single flag even in the kitchen. This volume is considered the first important historical document to date the period and geography of a dish or a course of Italian cuisine. In the sixth edition of the book, published in 1902, Artusi inserted a recipe of the city of Conegliano (TV): the "Puerperal Biscuits". As Pellegrino Artusi writes, it is actually improper to call the latter "biscuits", since they are eaten with a spoon, like Tiramisu. By carefully analyzing the recipe of puerperal biscuits, we note three basic ingredients of modern-day Tiramisu: egg yolk, sugar and cocoa. Cocoa and butter were added to the sbatudin cream.

Prof. Manlio Brusatin of Asolo, a private friend of Giovanni Comisso, with his super partes memory, provides scientific evidence on the Treviso origins of Tiramisù, founded on conversations with the Treviso writer Comisso, in the winter of 1968. In one of his publications, Exegesi del Tiramisù in the magazine The Venice International Foundation (Speciale l'arte del gusto) of 2005, he reports this fascinating story of Tiramisù in Treviso. The testimonial of Tiramisù in the nineteenth century in Treviso is certainly the Countess Giuseppina Tiretta (1829 -1917), grandmother of Giovanni Comisso. Giuseppina Tiretta was a “pasionaria” of the Italian Risorgimento, a noble woman active in family and politics. Giovanni Comisso, "Apostle capitulate" of Tiramisu, wrote in his memoirs, and recounted to close friends, that "her grandmother, Josephine Tiretta, a descendant of Count Edward Tiretta, was a devotee of Tiramisu (or rather of the tirame su, in venetian dialect) and often ate it as a regular winter dinner." Countess Tiretta, driven by an unbridled hatred of the Austrians, participated with her family in the conspiracies of the Risorgimento riots of 1848 in Treviso. In this fiery climate, the noble woman, actively engaged in the struggle of the Risorgimento, imported from Piedmont savoiardi biscuits to give a signal even in the kitchen. There is a strong bond between the Tiretta family and Turin, in fact, for a certain period, the Tiretta dynasty was the owner of the prestigious Palazzo Lascaris in the historic center of the city. Savoiardi are the representative biscuits of the Savoy royal house from the Middle Ages. So grandma Giuseppina Tiretta started preparing Tiramisù in Treviso with the savoiardi. The choice of this ingredient was a form of revolt towards Austrian tastes and a symbolic and patriotic message of openness of the Veneto towards the Kingdom of Italy of Savoy that was being born. With the passion of a mother and the interest of a politician he taught his children and grandchildren to prepare Tiramisu made with savoiardi. This is how the "made in Italy" brand of Tiramisù was born: the choice of savoiardi linked to the flag of Italy. Even the use of mascarpone as an ingredient for this cake has a similar historical path. This Lombard cheese from the Lodi area (on the road between Turin and Treviso) began to spread in northern Italy and Europe in the nineteenth century. Knight of this ingredient was Count Evangelista Bignami, captain of the Green Hunters on horseback of the Imperial Guard of Napoleon I. Count Bignami, of noble Milanese family (intrepid patriot in the five days of Milan) married Countess Loredana Caterina Tiretta and therefore we find in her figure the driver who accompanied the mascarpone on his journey from Lodi to Treviso. We can thus say with certainty, that grandmother Tiretta’s 19th century tiramisu is an icon of the Italian Risorgimento and carries within it the gastronomic revolt against Austrian tastes. The choice of mascarpone (especially in families that are more economically inclined) also showed the will to unite the Lombard-Venetian kingdom. Recall that communication in past centuries often took the form of indirect symbolism, causing censorship, and this is an appropriate example.

The Tiramisù was officially born at the Restaurant Le Beccherie in Treviso in 1970. This is what the delegation of the Accademia Italiana della Cucina established with a birth certificate. The Campeol family included first in the menu of their restaurant the name Tiramisu taken from the popular tradition of Treviso.

In 1983 the enogastronome Giuseppe Maffioli reported the original recipe of the Tiramisu of Treviso in his book "La cucina trevigiana", certifying it as the legitimate Tiramisù of Beccherie (p. 423 of the book). A super partes testimony, the writer Bepo uses an adjective with a strong meaning of belonging: legitimate. He was also the first journalist in the world to write variants of the Tiramisu recipe. This sweet aphrodisiac was known and consumed in all the families of the province of Treviso, in restaurants, trattorias and inns.

On 15 October 2010, three members of the Treviso delegation of the Accademia Italiana della Cucina -Istituto culturale della Repubblica- deposited a Notarial Deed (No. 7947 at the Notaio Ferretto Lorenzo, in Treviso) containing a dossier on how to prepare tiramisu, with the aim of safeguarding the gastronomic traditions of the territory. The booklet mentions the historical and gastronomic news spread by the writer Giuseppe Maffioli, the authenticity of the original recipe of the dessert at the Beccherie restaurant, thanks to the pastry chef Loli Roberto Linguanotto, and finally the procedures of preparation of the traditional recipe.

Il 20 marzo 2019, l’Accademia del Tiramisù, rappresentata del Presidente Tiziano Taffarello, ha consegnato a Paolo Lai, titolare del ristorante Le Beccherie, l’attestato di “Locale storico per la ricetta del Tiramisù di Treviso”.