A sweet legacy: Tributes to Ado Campeol, the restaurateur who was dubbed “the father of Tiramisu” when he died at 93

  • Ado Campeol owned Le Beccherie restaurant in Treviso in northeastern Italy 
  • Mr Campeol and his wife, Alba, are considered the inventors of ‘Tiramisù’
  • The Italian staple was created by accident and translates to ‘pick me up’

An Italian restaurateur, dubbed the ‘father of tiramisu’, has died aged 93.  

Ado Campeol was the original owner and operator of Le Beccherie restaurant, Treviso, in northeastern Italy. He died at his home on Saturday.

Although disputed, Mr Campeol and his wife, Alba, are considered to be the inventors of the famous dessert.

An Italian restaurateur, dubbed the 'father of tiramisu', has died aged 93 (stock image)

A restaurateur from Italy, known as the “father of tiramisu”, has died at the age of 93 (stock photo).

The family never patented the dish, but it was on the restaurant menu in 1972.

Le Beccherie, one of the oldest restaurants in Treviso, was opened by the Campeol family in 1939.

But it wasn’t until Mrs Campeol was pregnant in 1955 that tiramisu was invented. 

Campeol’s son Carlo, who now runs the restaurant, said: ‘When Alba was breastfeeding me a few years earlier, she had turned to mascarpone mixed with sugar and biscuits soaked in coffee to keep her energy up, which is traditional in Treviso.’

Ado Campeol, the original owner of Le Beccherie restaurant in Treviso in northeastern Italy, died at his home on Saturday (stock image)

Ado Campeol was the original owner and operator of Le Beccherie restaurant, Treviso, in northeastern Italy. He died on Saturday (stock photo).

According to the Guardian, “Then, she combined her chef and turned those elements into a dessert.” 

Chef Roberto Linguanotto, the dessert’s co-inventor, perfected the dish with Mrs Campeol and called it ‘Tiramisù’ which translates to ‘pick me up’ in English.

The recipe was published in Veneto, a local publication that covers food and wine, in 1981. It was certified by the Italian Academy of Cuisine (October 2010). 

Luca Zaia, governor of the Veneto region, wrote on Twitter: ‘The city lost another star in its food and wine history’.

How do I make authentic Italian tiramisu 


 6 egg yolk

280 gr sugar

80 gr water

500 gr Mascarpone 

 1 litre cream

500 ml of coffee (brewed).

4 packets of savoiardi cookies

1 shot Disaronno liqueur (do not add to the coffee).


1 – Whisk the eggs until they are thick and almost twice their size.

Put on the hot water with the sugar. If you have a thermometer, ensure the water/sugar syrup is 120 degrees to pasteurize eggs and kill germs.

2 – When the syrup is at 120 degrees, slowly add it to the eggs. You will continue whisking. Once all the syrup is added to the eggs, continue whisking until it cools.

3 – Put the mixture in the fridge, and then start whipping 1 litre of cream. It should be as firm as possible.

4 – Add 500 grams of mascarpone to the egg and sugar mixture and stir it until it becomes smooth.

5 – Now add the cream to the sugar mixture. Do not do this too quickly or you will risk splitting the mixture.

6 – Now you can start to make the tiramisu. Start with 1/3 of the cream at bottom and quickly dip the Savoiardi biscuits in the coffee.

7 – Begin to put the first layer, making sure that all of the cream is covered. Do the same again, and then finish the job by adding one more layer of tiramisu cream.

8 – Let the mixture sit in the refrigerator for at least 3 hours to obtain a better result.

Source: Secolorestaurant