ESSENTIAL AND I GIVE YOU TO THE SEA: THE BEAKERS IN TWO MENUS

An introductory menu - Essential: what you need to survive - and a more daring one, Ti p'Orto al mare , to enclose the identity and personality of their cuisine in a gastronomic journey: this is the business card of Manuel Gobbo and Beatrice Simonetti , young chefs of the iconic restaurant Le Beccherie in Treviso .

Manuel's inspiration and Beatrice's concreteness are naturally combined in every creation. The chefs choose ingredients for their dishes that speak of respect for a production that is attentive to the quality and unique characteristics of each product: this is the case of Miseria e Nobiltà , the main dish of Le Beccherie, which combines the best oysters with the Verdon bean , a very particular legume recovered in Brussa (VE) and produced in the area of Quarto d'Altino in such low quantities that it cannot even become a Slow Food Presidium.

It is a cuisine, that of Le Beccherie, which brings together the best indigenous expressions on the plate with products belonging to more distant imaginaries, traveling with flavors without ever losing contact with the territory ; a "shock", in the judgment of Paolo Massobrio.

In Ti p'Orto al mare , the more exploratory tasting menu, the fil rouge of the territory-travel combination is explored in dishes such as risotto with roasted peppers, where the "canoce" (sea shrimp, a product strongly linked to tradition veneta) are accompanied by an exotic black lime, fermented and dried; or eel, roasted with kamado, a typical Japanese ceramic barbecue.

The Essential menu is shorter and is the perfect approach for those approaching their cuisine for the first time.

It consists of four dishes, including a tartare that recalls the elements of the great boiled meats, with lemongrass broth foam, green sauce and kumquat mustard, and a Turanico wheat spaghetti with yellow datterino tomatoes and luigia grass; to conclude the itinerary, Manuel and Beatrice's "wrong" interpretation of what is the symbol that made Le Beccherie restaurant great - Tiramisu .

It was in this historic place that in the post-war period one of the desserts symbol of Italian gastronomy took shape for the first time . The first Tiramisù recipe, born in 1972 in Le Beccherie, was the one that the Italian Academy of Cuisine was officially deposited on October 15, 2010 .