Ado Campeol, the Italian restaurateur dubbed as the “father of tiramisu” by Italian media, died at his home in Treviso in the Veneto region on Oct. 30.
“Treviso loses another star in its food and wine history, which will also shine up there. Aldo, his very long activity as a restaurateur, and his Beccherie, have gone through decades of the best Treviso tradition,” Veneto region President Luca Zaia said on Facebook.
“I extend my deepest condolences to all the family members in memory of him,” Zaia further said.
Although the origins of the famous dessert has had long-running disputes, Campeol, his wife Alba, and Chef Roberto Linguanotto are widely considered to be its inventors.
Campeol’s family opened the restaurant Le Beccherie in 1939 and he took over at the end of World War II. He eventually added tiramisu to the menu in 1972, becoming a staple of Italian cuisine.
Campeol’s family never patented the dish.
“Ado Campeol made a fundamental contribution to the history of Le Beccherie and Tiramisù, supporting Alba’s project to make our sweet symbol known to the world. With him, an important chapter in the history of Treviso closes,” Le Beccherie posted on Facebook.
The Italian Academy of Cuisine certified the original recipe in 2010. However, chefs worldwide have adopted the desserts, creating variants with alcohol, such as rum or marsala.
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