Engraving by anonymous author of the city of Treviso. Publisher Pierre Mortier. Amsterdam, 1704. Photo taken from T.Basso, Treviso Illustrata, Edizioni Demetra, 1997.
The Land of Tiramisù
The Marca Trevigiana
Dolcefreddo Moralberti was born in 1994 in the Marca Trevigiana. A company soon leader in the production of frozen desserts, which sees among its workhorses one of the most popular sweets worldwide: Tiramisù in its original recipe, but not only.
Traditions of a Territory
Original Tiramisù and Innovation
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.
The Tiramisù of Treviso
Treviso, the Mother of Tiramisu
The company Dolcefreddo Moralberti sees its headquarters near the center of Treviso, the beating heart of the city that saw, the birth of Tiramisu thanks to the restaurant “Alle Beccherie”, in the second half of the twentieth century.
Restaurant "Alle Beccherie" in Treviso
A Close Relationship with the Origins
In the History of Beccherie The birth of Dolcefreddo Moralberti
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.
Family and Affection
The Tiramisù made for Love
Although Tiramisù is a sweet whose origin is not rooted in a distant past, but instead sees its birth only in a relatively recent historical period, it finds its genesis in ingredients and combinations that belong to a more ancient tradition of Treviso, of which Dolcefreddo Moralberti feels honored bearer. For the inhabitants of the Marca, in fact, in the components of the tiramisù is inscribed a memory intrinsically linked to the memories and the most dear affections. Reminiscences often linked to family, childhood, care and attention received and conveyed through the preparation and offering of food, as Giuseppe Maffioli wrote in a newspaper remained important in the history of Tiramisu, nutritious and restorative. From here, for Dolcefreddo Moralberti, the commitment to produce a genuine product faithful to that of their memories, but not only, also a vocation in wanting to experiment with new paths, such as the "Tiramisu with Berries", that maybe one day, for young people today, will cover, or will side by side, the same affective value that for many now covers the classic one.
Passion and Creativity
Collaborators Qualificati High Artisan Pastry
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.
Innovating in the Tradition
For a Passionate and Enterprising Tiramisu
In Dolcefreddo Moralberti tradition is combined, and sometimes it merges, with new shapes, new tastes. In a constant push aimed at satisfying the finest palate, the most demanding customer. A context, this one, exceptionally stimulating and always on the move, in which Tiramisu is dressed in new expressions. With an appearance sometimes known, others unexpected, but always surprising. And it is precisely in an environment so full of enthusiasm, imbued with the energy of a founder full of passion and enterprising collaborators, that the attention to the different needs of a diverse clientele is covered with a thousand attentions, giving rise, for example, to the production of comfortable single portions among which stand out two Tiramisu per spoon.
Quality and Safety
Two Fundamental Elements of the same Medal
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.
Tiramisù in the World
The True Italian Wealth Donated to the World
This attention and refinement, lead the Tiramisù Dolcefreddo Moralberti to be appreciated in 22 countries in 4 different continents of the world. An export of Italianity in the world catering that knows how to make proud of its country, but also is a spur to the achievement of ever greater standards of quality and business improvement.
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Engraving by anonymous author of the city of Treviso. Publisher Pierre Mortier. Amsterdam, 1704. Photo taken from T.Basso, Treviso Illustrata, Edizioni Demetra, 1997. 
Restaurant "Alle Beccherie" in Treviso 
