Ado Campeol Wiki
Ado Campeol Biography
Who is Ado Campeol?
Italy’s father of tiramisù dies aged 93. Restaurateur Ado Campeol launched the coffee-flavoured dessert, which means ‘pick me up’, in 1972. 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.
Tiramisu appears to have been invented in the late 1960s or early 1970s, when it was invented by restaurateur Ado Campeol, his wife, and another chef at Le Beccherie, a restaurant in Treviso. The dish was added to their menu in 1972, but was never patented by the family. Specifically, it is claimed that the dish was first created by a pastry chef named Roberto Linguanotto, chef at “Le Beccherie”. Le Beccherie is supposed to have invented it on December 24, 1969.
Tiramisu is sometimes claimed to have aphrodisiac effects and is served in brothels in Treviso. [The word appears in print in Italian in 1980, and in English in 1982. It is mentioned in a 1983 cookbook dedicated to Veneto cuisine.
Recipes called “tiramisu” are unknown in cookbooks prior to the 1960s, although there is evidence of a semi-frozen dessert “Tiremesú” served by the Vetturino restaurant in Pieris, in Friuli Venezia Giulia, since 1938. East may be the origin of the name, while the Tiramisu recipe may have originated as a variation on another layered dessert, Zuppa Inglese. Others claim that it was created in the late 17th century in Siena in honor of Grand Duke Cosimo III. Interest in tiramisu in the United States increased in 1993 when Tom Hanks’ protagonist in the comedy Sleepless in Seattle heard of it alone as something mysterious that modern women loved
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.
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.
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