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Ado Campeol, the owner of the restaurant credited as the birthplace of the iconic Italian dessert tiramisu, has passed away at the age of 93.
The creator of Italy’s best-loved dessert - which consists of mascarpone, cream, eggs and ladyfingers - Campeol claimed that he invented it at his Le Beccherie restaurant in Treviso in northern Italy.
Get the Tried & Tasted Recipe for Tiramisu Here
Campeol’s claim has long been disputed, however, by those who said that the tiramisu was in fact served historically as an aphrodisiac in Treviso’s red-light district. Nevertheless, it is generally accepted that Le Beccherie was the birthplace of the pudding, when co-creator chef Roberto Linguanotto accidentally dropped some mascarpone into the mixture while making vanilla ice cream. The recipe was perfected with the addition of coffee-soaked ladyfingers and topped with cocoa.
Luca Zaia, governor of the Veneto region, tweeted that Treviso had "[lost] another star in its food and wine history".
While some tiramisu variants include alcohol like marsala or rum, the original recipe, certified by the Italian Academy of Cuisine in 2010, is alcohol-free so it could be eaten by the whole family.
