Veneto's landmark dessert: layers of espresso-soaked savoiardi sponge fingers and a fluffy mascarpone-egg-yolk cream, dusted heavily with cocoa powder, served chilled in a glass dish or in individual ramekins.
Tiramisu (literally pick-me-up) was invented in 1969 at Le Beccherie restaurant in Treviso, the small Veneto city 30km from Venice. The original recipe was created by chef Roberto Linguanotto and pastry chef Aldo Campeol's wife, building on the older Venetian custard zabaione. The dish was a regional Veneto staple through the 1970s, exploded into international fame in the 1980s and has become the most-cooked Italian dessert worldwide. The structural recipe (savoiardi sponge fingers, mascarpone, egg yolks, sugar, espresso, cocoa) is Treviso and officially recognised as a Treviso-Veneto traditional product.
4 editor picks for Tiramisu in Venice, ranked by editorial score. All Venice signature dishes · Tiramisu across every city.
Cantina Do Mori ★ 4.7
Sestiere San Polo 429, 30125 Venezia VE
Cantina Do Mori in Venice's San Polo is the city's oldest bacaro, open since 1462 near Rialto, with a counter of francobolli sandwiches and ombre poured.
Pasticceria Tonolo ★ 4.7
Calle San Pantalon 3764, Dorsoduro, 30123 Venezia VE
Pasticceria Tonolo on Calle San Pantalon in Dorsoduro has run since 1886, the Venetian benchmark for the focaccia veneziana with 30-hour leavening.
Harry's Bar ★ 4.0
san-marco · Calle Vallaresso 1323, San Marco, 30124 Venezia VE
Harry's Bar on Calle Vallaresso is the 1931 Cipriani family room that invented the carpaccio and the Bellini, the canonical historic-bar lunchroom in San.
Bacaro Jazz ★ 3.8
Salizada del Fontego dei Tedeschi 5546, San Marco, 30124 Venezia VE
Bacaro Jazz near the Rialto Bridge in San Marco is the bras-hanging-from-the-ceiling bar with cicchetti, jazz nights and one of the longest late hours in San.