The restaurateur Ado Campeol, nicknamed “the father of Tiramisu” by the Italian media, died at the age of 93 this Saturday.
Campeol was the owner of Le Beccherie, a restaurant in Treviso, in northern Italy, in the Veneto region, where the famous dessert was invented by his wife and a chef.
The dish, made from coffee-soaked crackers and mascarpone cheese, was added to their menu in 1972, but was never patented by the family.
Since then it has become a staple of Italian cuisine, adapted by chefs around the world.
There have been long-standing disputes over the origin of tiramisu. It was even claimed that it was served as an aphrodisiac in a brothel in Treviso.
However, it is widely accepted that the recipe was developed at the Campeol restaurant in town.
Luca Zaia, governor of Veneto, tweeted that the city had “[perdido] another star in their history of food and wine. “
Le Beccherie was opened by the Campeol family in 1939, and Ado took over the business at the end of WWII.
According to the dessert’s co-inventor, chef Roberto Linguanotto, the dish was the result of an accident while making vanilla ice cream.
Linguanotto dropped some mascarpone cheese into a bowl of eggs and sugar, and after noticing the pleasant taste of the mixture, he told it to Alba, Campeol’s wife.
Then heThe couple perfected the dessert by adding coffee-soaked biscuits and sprinkling them with cocoa.
They called it “Tiramisù”, which translates to “pick me up.”
The dessert appeared in a 1981 issue of Veneto, a local publication dedicated to food and wine, and is now one of Italy’s best-known desserts.
Some tiramisu variants include rum or marsala wine, but the original recipe, certified by the Italian Academy of Cuisine in 2010, did not contain alcohol because it was intended to be suitable for children.