Ado Campeol Wiki
Ado Campeol Biography
Who was Ado Campeol ?
The restaurateur Ado Campeol, nicknamed “the father of Tiramisu” by the Italian media, died at the age of 93.
Campeol was the owner of Le Beccherie, a restaurant in Treviso, northern Italy, where the famous dessert was invented by his wife and a chef.
The plate, with cookies soaked in coffee and mascarpone, 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, including claims that it was served as an aphrodisiac in a brothel in the northern Italian city of Trevisio.
However, it is widely accepted that the recipe was developed at the Campeol restaurant in town.
Luca Zaia, governor of the Veneto region, was one of those who paid his respects, tweeting that the city had “[lost] another star in its history of food and wine.”
Le Beccherie was opened by the Campeol family in 1939, and Campeol 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.
Mr. Linguanotto put some mascarpone cheese in a bowl of eggs and sugar, and after noticing the pleasant taste of the mixture, he told it to Alba, Campeol’s wife.
The couple then perfected the dessert by adding coffee-soaked sponge cakes and dusting them with cocoa, calling it “Tiramisù,” which translates to “pick me up.”
The dish appeared in print in a 1981 edition of Veneto, a local publication dedicated to food and wine, and is now one of Italy’s best-known desserts.
Tiramisu variants include alcohol such as rum or marsala, 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.