In Treviso, in the heart of the Italian region of Veneto and a city rightly considered the cradle of tiramisu, the international Tiramisù World Cup competition was held this past weekend – from October 10th to 12th, 2025. Over three days of sweet competition, the center of Treviso transformed into an open-air culinary stage, where numerous traditions and pastry schools met, and alongside professionals, talented amateurs from all over the world also came to the fore. It was in this environment that Croatia also attracted the attention of many, thanks to the appearance of the Vodnjan Tourist Board, which, under the umbrella of the SlatCroFest by Slatkopedija initiative, presented its jewel – the traditional Torta de Mandole.

Why Treviso and why tiramisu

For decades, Treviso has been associated with the iconic dessert based on ladyfingers, mascarpone cheese, eggs, and coffee, and local stories and recipes from the neighborhoods around Piazza dei Signori and Via Calmaggiore are woven into the city's identity. Today, during the autumn days, the Tiramisù World Cup spreads this story beyond Italy's borders: open selections, semi-finals, and the grand finale take place in city squares, halls, and atmospheric locations that spontaneously introduce visitors to the world of cocoa aromas and freshly brewed espresso. For those planning a trip, it is useful to emphasize that Treviso is easily accessible by rail and air, and the offer of accommodation in Treviso will satisfy both travelers coming for just one day and those who intend to stay longer.

The Croatian table at the center of events

The Croatian colors in Treviso were worn by the team from the Vodnjan Tourist Board, which, in partnership with the SlatCroFest by Slatkopedija project, prepared an attractive sweet table with selected authentic recipes. The focus was on Torta de Mandole – a dessert that, although minimalist in composition, captivates with its refinement of flavor and texture. The prepared portions were served with detailed explanations of the recipe's origin and the role this cake plays in the community, which attracted both curious visitors and competitors who stopped by the Croatian table between selections. Treviso was full of visitors during those days, so the demand for accommodation in Treviso was also high, which further speaks to the strength of the event's brand.

Salone della Borsa: presentation at the Chamber of Commerce

The presentation of Croatian desserts held on Friday, October 10th, at 3 p.m., in the elegant ambiance of the Salone della Borsa at the Treviso – Belluno Chamber of Commerce, aroused special attention. This is a hall traditionally used for professional conferences and thematic gastronomic programs, located near Piazza della Borsa. In this representative space, the audience had the opportunity to learn about the story of Vodnjan's pastry heritage, and through a tasting, to understand the difference between various styles of preparing almond cakes in the Adriatic and Mediterranean regions. For many visitors, it was the first opportunity to taste Torta de Mandole, and the comments most often highlighted its "purity" of flavor and the balance between almonds, eggs, and sugar.

Gala dinner “Eccellenze Venete in Tour – Degustazione e Storytelling”

The culmination of the Croatian presentation occurred on Saturday evening during a gala dinner where Venetian partners and international guests gathered the best of the local and visiting scene in one place. Alongside Italian classics, guests also tried Croatian delicacies, while Torta de Mandole was displayed on a special table, with clearly highlighted ingredients and short stories about the occasions on which it is traditionally prepared. Visitors were happy to engage in conversations about the differences between the "original" and "creative" categories of tiramisu at the competition, and the hosts emphasized how important it is to preserve fundamental recipes, as well as to encourage innovation in modern pastry-making. The Vodnjan table thus became a kind of meeting point of cultures and flavors.

Torta de Mandole: three ingredients, many nuances

Torta de Mandole, as its name suggests, relies on almonds as the main flavor carrier. After gentle baking, the exterior remains discreetly golden, while the center is moist and full of almond intensity. The recipe does not call for the use of flour – which makes the cake suitable for those who avoid gluten – and the balance is achieved through precise ratios of ground almonds, sugar, and eggs. In Vodnjan, this cake has been baked for centuries for weddings, confirmations, major holidays, and celebrations, and local housewives say that the biggest secret lies in the quality of the almonds and the patience in mixing the batter. It is a story of simplicity that hides skill, of the taste of childhood and family tradition that is recognized even by younger generations.

The living heritage of Vodnjan

Vodnjan – a city of distinctive history in the south of Istria – has been systematically revitalizing its culinary heritage in recent years. The local Tourist Board has initiated processes for the protection and promotion of traditional dishes, with Torta de Mandole holding a prominent place as a potential intangible cultural asset. Such steps require the collection of recipes, oral testimonies, and historical documentation, but also the involvement of restaurateurs who communicate local cuisine to guests on a daily basis. If you visit accommodation in Vodnjan, you will easily be convinced that this dessert is not just a museum exhibit, but a dessert that is still prepared today in households, taverns, and at festivals.

SlatCroFest by Slatkopedija as a platform for the domestic scene

The SlatCroFest by Slatkopedija initiative has been recognized in a short time as a bridge between producers, pastry chefs, local communities, and the public. Through festivals, workshops, and media visibility, the project systematically affirms Croatian traditional recipes and helps them find their way to the international stage. The appearance at an event such as the Tiramisù World Cup perfectly demonstrates how, with a clear story and a quality product, one can draw the attention of a global audience to what generations in Istria have carefully preserved. In this, authenticity is particularly important – preserving the original character of the recipe, highlighting seasonal and local ingredients, and respecting the techniques that have shaped the taste of the region.

The practical side of the pastry spectacle

Those who came to Treviso for the competition could also explore the broader food and wine scene: from coffee bars with their own roasting to pasticcerias that display both tiramisu and Venetian fritters in their windows. Many participants planned their arrival in advance – especially competitors who signed up for the "original" or "creative" category – so booking transportation and accommodation in Treviso was crucial. During the weekend, the streets were filled with tastings, "show cooking" demonstrations, and special workshops where tips were exchanged on the choice of mascarpone, the temperature of the cream, and the optimal soaking of the ladyfingers.

A Croatian story that interests the world

The participation of Croatian representatives at international events is the result of a growing interest among travelers for local, clearly told gastronomic stories. Guests who tasted Torta de Mandole often asked questions about the origin of the recipe, the availability of the cake in Istrian restaurants, and the possibilities of buying almonds from local producers. Every such conversation opens the door to new visits: after the first encounter in Treviso, many wish to travel to Istria, explore the streets of Vodnjan, peek into oil mills and wineries, and look for accommodation in Vodnjan to stay longer.

Comparisons that enrich

For experienced pastry chefs, it is interesting to observe the differences between the tiramisu from the "original" category and the variations that come from the creative workshop of the competitors. Some opted for citrus fruits and dark chocolate, others for local liqueurs or spices, and a third group reinterpreted the layers and textures while retaining the spirit of the classic. In this variety of approaches, a parallel with Torta de Mandole is obvious: it too rests on a foundation that does not change, but each time plays with nuances – the size of the ground almonds, the baking method, or the resting time. The result is a dessert that is always recognizable, yet never literally the same.

Gastronomic tourism as a development opportunity

Examples like Vodnjan's appearance in Treviso show how local communities can present themselves on international stages while remaining true to their own identity. In tourism, whose seasons are increasingly extended, autumn events like this are important triggers for travel. A visitor who, for example, spent the weekend at the competition in Treviso, is already planning the next getaway to Istria, looking for accommodation in Treviso for a return to another gastro event, or browsing offers for accommodation in Vodnjan to experience the local scene firsthand. Such dynamics open up space for new collaborations – from joint thematic routes to chef exchanges and joint promotional campaigns.

How to follow and plan future visits

For all who wish to experience the atmosphere of the Tiramisù World Cup, it is important to follow the organizers' announcements, where the dates of selections, information about locations, and the program of accompanying events are regularly published. Registrations for the competition usually open long before the weekend of the event, and spots in certain time slots can fill up quickly. It is therefore worthwhile to plan the trip in a timely manner and secure tickets, and to think about transportation alternatives, especially if you are coming to Treviso from more distant places. You will also find plenty of tips from locals – from recommendations for espresso bars to the best places for tasting cream by the spoonful – and once you arrive, you will easily understand why so many people return to this very city.

Vodnjan: more than just one cake

Vodnjan is not just the home of Torta de Mandole. It is also a place where olive growing, viticulture, the tradition of cured meat products, and old crafts intertwine. A walk through the old town reveals stone streets with houses from whose windows the smell of freshly baked cakes often wafts. In local taverns, hosts are happy to share anecdotes about festivals and weddings, and you will often hear how this very cake was the centerpiece of the sweet table. If you are planning a visit, check for accommodation in Vodnjan in advance, because during holidays and events, interest rises sharply, just as it does for accommodation in Treviso during the competition.

What interests visitors the most

Conversations with the audience in Treviso most often revolved around three topics: the origin of tiramisu, the judging method at the competition, and the story of Torta de Mandole. The organizers explained the criteria in detail – from the texture of the cream to the neatness of the final presentation – while the Croatian representatives patiently answered questions about fasting, holiday customs, and why flour is not used in the recipe. Many were interested in whether they could take the recipe home and try to replicate it; the answer, of course, is yes, with the note that the secret lies in a careful step-by-step process and in high-quality ingredients.

The Mediterranean on a plate

Torta de Mandole fits naturally into the Mediterranean dialogue of flavors: almonds, olive oil as an obligatory companion to sweet bites, a glass of Prošek or dessert wine from Istria or Veneto, and seasonal fruit as a fresh counterpoint. We find such combinations more and more often on the menus of modern bistros that combine heritage and contemporaneity, and this has been contributed to by the popularity of events where traditional desserts are interpreted through the prism of today's techniques. That is precisely why it was easy for the guests in Treviso to understand the Vodnjan story – they recognized flavors that were familiar to them, but experienced them in a new, authentic key.

Information for travelers

If you are planning an autumn trip, you can reach Treviso by train from Venice in just half an hour, while city bus lines connect the airport with the center. During major events, it is recommended to book accommodation in Treviso and tickets for accompanying programs in advance. For a visit to Vodnjan, a good starting point is Pula, from which the city is quickly reached by road, and a rich network of private and hotel accommodation in Vodnjan allows you to choose according to your travel habits.

A word from the hosts from Vodnjan

The Vodnjan Tourist Board says that every international appearance is an opportunity to be reminded of the value of local culinary heritage. Torta de Mandole, they say, is not just a dessert – it is a sign of hospitality, a symbol of community, and a reminder of how important flavors are to the identity of a place. Through presentations, tastings, and conversations with visitors, Croatia told a memorable story in Treviso, one that naturally invites a continuation of the acquaintance – either by returning to Treviso or by traveling to Istria and Vodnjan.

Return to Treviso

For those who have already fallen in love with the ambiance of autumn in Treviso, the recommendation is to follow the calendar of events throughout the year. The city loves dedicated gourmets, and the tiramisu preparation competitions are just the tip of the iceberg. Other months bring craft fairs, book fairs, autumn fairs of local delicacies, and a whole series of workshops held in museums, galleries, and halls like the Salone della Borsa. You will also find many small places for coffee, ice cream, or cake, and if you are planning a longer stay, consider options for accommodation in Treviso in the old town or in the surrounding towns that are well connected to the center.

Notes for dessert lovers

In pastry competitions, details make the difference. The judges monitor the temperature of the cream in relation to the structure of the sponge cake, the uniformity of the cocoa on the surface, the dose of coffee, and any additions which, if used, must have a clear purpose. Visitors in Treviso could see how even with very simple desserts, adaptation to the serving conditions is required: for example, in outdoor spaces, the stability of the cream is important, so competitors agree in advance on the time of assembly and rest of the dessert before tasting. The same applies to Torta de Mandole – the impression depends on the precise balance of ingredients and the neatness of the cut that reveals the compactness and juiciness of the center.

Where to look for more information

The programs of major gastronomic events often include open workshops, partner presentations, and thematic city tours. In Treviso, this approach proves to be successful – the audience actively participates, and the gastro content is naturally built upon with stories about local history, architecture, and customs. The location of city halls like the Salone della Borsa is also interesting, as they further contribute to the festive atmosphere. If you plan to follow future editions, it is enough to book transport and accommodation in Treviso in advance and leave room in your itinerary for spontaneous discoveries – from small trattorias to contemporary pastry shops.