Recipe How to make homemade tiramisu, according to the traditional Italian recipe
The inventor of the best-known Italian cake in the world,
Ado Campeol
, who was 93 years old and ran
Alle Beccherie
in Treviso (Italy),
has disappeared
.
There, in the 70s of the 20th century, he began to prepare, it is said that
after a mistake
, one of the most acclaimed sweet delicacies today and that is not lacking in any Italian restaurant in any corner of the globe.
Specifically, the legend tells that it was
a mistake by Ado's wife
, Alba, and chef Roberto Linguanotto, who caused the birth of
tiramisu
.
Campeol worked in his family's place from 1939, as a child, until 2014, when
he gave it to another restaurateur
, Paolo Lai, and it was renamed Le Beccherie.
In this area of Italy, Veneto, Campeol is a legend.
"Thanks to his wife's fantasy"
The news was given on Facebook precisely by the governor of this Italian region, Luigi Zaia.
"
Treviso loses a star
in his gastronomic history. In his house, thanks to his wife's intuition and fantasy,
the most successful and famous sweet in the world
, the tiramisu, was born, certified by the Academy of Italian Cuisine.
It happened like this: at the end of the 60s, thanks to a small incident during the
preparation of a vanilla ice cream
, a spoonful of
mascarpone
falls into the mixture of sugar and egg yolk.
Chef Linguanotto and Mrs. Campeol
tried and liked it
.
So, aware of its potential, they served it on
cakes dipped in coffee
and sprinkled it with cocoa.
The rest is history.
For years, Campeol himself has fought with anyone who doubted the paternity of this dessert.
For example, those who say that tiramisu was actually devised by a cook at the Roma restaurant in
Tolmezzo
.
According to the criteria of The Trust Project
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