Our history, our mission

A non-profit cultural and gastronomic association since 2003, guardians of the truth and of the authentic soul of Tiramisù.

A room of the Tiramisù Museum in Treviso

Who we are

The Accademia del Tiramisù (the Tiramisù Academy) was founded on 12 April 2003 as a non-profit cultural and gastronomic association, with one clear aim: to tell the truth, the history and the authentic soul of Tiramisù.

We are not only the guardians of a recipe, but ambassadors of a tradition rooted in the culture, the memory and the everyday gestures of a unique area.

Tiramisù is far more than a dessert

It is a symbol. It is identity. It is emotion.

Our mission is to preserve its authenticity, defend its origins and spread its true culture, bringing out its deep bond with Treviso and with Made in Italy.

We do so through outreach, research and sharing, so that every spoonful tells a true story.

The essence of Tiramisù

Tiramisù is simplicity that becomes excellence: savoiardi (ladyfingers) soaked in coffee, a soft cream of mascarpone, eggs and sugar, and a light dusting of unsweetened cocoa.

But it is energy too, just as its name suggests: "tirami su", that is "pick me up", "give me strength again".

A name born from the Venetian dialect "Tiremesù", holding its whole soul: that of a dessert able to comfort, to nourish and to give a moment of genuine pleasure.

The ingredients of Tiramisù: savoiardi, mascarpone, eggs, sugar, coffee and cocoa

Our roots

It all starts in Treviso. This is where, by tradition, Tiramisù was born. At a time when there were no refrigerators, this fresh and delicate dessert lived in homes, in families, in the most intimate moments of daily life.

Its origins are woven together with stories handed down by word of mouth, with simple gestures and with a food culture that has held firm over time.

A dessert that travelled the world

From the homes of Treviso to the whole world. It was the people of Treviso who emigrated abroad who carried this precious recipe with them, kept like a treasure.

Thanks to them, Tiramisù crossed borders and continents, becoming the best loved Italian dessert of all.

Today it is everywhere. But its roots hold firm.

The Le Beccherie restaurant in Treviso, bound up with the history of Tiramisù

A historic portrait linked to the Treviso tradition of Tiramisù

A living tradition

Tiramisù is still part of life today. In the tradition of Treviso, savoiardi are given to new mothers, to children and to the elderly as a gesture of care and affection.

And then there is the "Sbatutin": a simple, nourishing cream of egg yolk and sugar. A small daily ritual, a charge of energy that tells the very origin of Tiramisù.

Made in Italy, Made in Treviso

The Accademia del Tiramisù works every day to bring out the value of Made in Italy and, above all, of Made in Treviso. Because Tiramisù is not only a famous dessert.

A history to protect

A tradition to hand on

An emotion to live