The famous chef Ado Campeol, also called “the daddy of Tiramisu” by the Italian people, has passed away at the age of 93.
Ado Campeol was the owner of the restaurant Le Beccherie, in Treviso, northern Italy, where the famous dessert was invented by his wife and a chef.
The dish, made with coffee-dipped cookies and mascarpone, was added to their menu in 1972 but was never patented by the family.
It has since become a staple of Italian cuisine, adapted by chefs around the world.
The origin of tiramisu has long been disputed, particularly because it was claimed that it was served as an aphrodisiac in a brothel in the northern Italian town of Treviso.
However, it is widely believed that the recipe was developed in the Campeol restaurant in the city.
The whole Veneto mourns his passing and they have lost the most beautiful of their stars.
The restaurant “Le Beccherie” was launched just before the beginning of the Second World War by the Campeol family.
According to the co-inventor of the desert, Chef Roberto Linguanotto, the dish was the result of an accident while making vanilla ice cream.
Linguanotto dropped mascarpone cheese into a bowl of eggs and sugar, and after noticing the pleasant taste of the mixture, he told Campeol’s wife Alba about it.
The couple then perfected the dessert by adding ladyfinger sponges dipped in coffee, and sprinkling it with cocoa – calling it “Tiramisù,” which translates into English as “pick-me-up.”
The dish first appeared in a 1981 issue of Veneto, a local food and wine publication, and is now one of Italy’s most famous desserts.
Variations of tiramisu contain alcohol such as rum or marsala, but the original recipe, certified by the Italian Academy of Cuisine in 2010, was alcohol-free because it was intended for children.