1. Restaurateur Ado Campeol, known as “the father of Tiramisu”, has died at the age of 93.
Campeol was the owner of the restaurant Le Beccherie, where the dessert was invented by his wife and a chef.
The dish was added to their menu in 1972, but they never patented the recipe.
Campeol was the owner of the restaurant Le Beccherie, where the dessert was invented by his wife and a chef.
The dish was added to their menu in 1972, but they never patented the recipe.
2. According to the BBC, Campeol’s wife Alba and chef Roberto Linguanotto came up with the idea for the tiramisu after Linguanotto accidentally dropped mascarpone in a bowl of eggs and sugar while making vanilla ice cream.
3. Alba and Linguanotto then added coffee-soaked ladyfingers and sprinkled the dessert with cocoa, calling it “Tiramisù”, which translates as “pick me up”.
The recipe was eventually certified by the Italian Academy of Cuisine in 2010.
The recipe was eventually certified by the Italian Academy of Cuisine in 2010.
4. In 2013, the governor of the Veneto region, Luca Zaia pushed to win EU certification so it couldn’t be made with strawberries or cream.
Variants of tiramisu feature alcohol like rum or marsala, but the original recipe was alcohol-free as it was intended to be child-friendly.
Variants of tiramisu feature alcohol like rum or marsala, but the original recipe was alcohol-free as it was intended to be child-friendly.
5. Zaia said Treviso, where Le Beccherie is located, had lost “another star in its food and wine history”.
He added that the restaurant had been one of the city’s best traditions for decades.
He added that the restaurant had been one of the city’s best traditions for decades.
6. “In his house, thanks to his wife's intuition and imagination, one of the most famous confectionery successes in the world was born,” Zaia tweeted in his tribute to Campeol.
Campeol is survived by his wife, children, grandchildren and great-grandchildren.
Campeol is survived by his wife, children, grandchildren and great-grandchildren.
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