Food-lovers (particularly dessert-lovers) will be saddened to learn that the inventor of tiramisu has died.
Restaurateur Ado Campeol, dubbed “the father of Tiramisu” by Italian media, has died aged 93.
Campeol was the owner of Le Beccherie, a restaurant in Treviso in northern Italy where the famous dessert was invented by his wife and a chef.
The dish, featuring coffee-soaked biscuits and mascarpone, was added to their menu in 1972 but never patented by the family.
It has since become a staple of Italian cuisine, adapted by chefs worldwide.
. . .
According to the dessert’s co-inventor, Chef Roberto Linguanotto, the dish was the result of an accident while making vanilla ice cream.
Mr Linguanotto dropped some mascarpone cheese into a bowl of eggs and sugar, and after he noticed the mixture’s pleasant taste, he told Campeol’s wife Alba.
The pair then perfected the dessert by adding ladyfinger sponges soaked in coffee, and sprinkling it with cocoa – calling it “Tiramisù”, which translates into English as “pick me up”.
There’s more at the link.
The world certainly owes Signore Campeol a debt of gratitude. Tiramisu is a delectable delight, as many of us can testify from personal experience.
To honor the memory of S. Campeol, I think my wife and I should indulge in tiramisu sometime this week. We’re fortunate to have a local Italian restaurant that makes a very tasty version, so that won’t be difficult.