Ado Campeol, the man known as the ‘father of tiramisu,’ has died

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A slice of tiramisu at the restaurant Le Beccherie on August 24, 2013 in Treviso, Italy.





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Carlo Campeol, Alba’s son, shows a photo of Le Beccherie during the second world war on August 24, 2013 in Treviso, Italy.





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Carlo Campeol, Alba’s son, shows a photo of Le Beccherie during the second world war on August 24, 2013 in Treviso, Italy.


Marco Secchi/Getty Images

The recipe was eventually certified by the Italian Academy of Cuisine, and Zaia led an effort to secure the dish protected status by the European Union so it couldn’t be made with strawberries or cream.

Not everyone is so sweet on tiramisu’s origin story. Fellow Italian chef Carminantonio Iannaccone has claimed the popular dessert as his own creation. Others say tiramisu actually originated in Treviso’s brothels as an aphrodisiac.

Le Beccherie closed in 2014, 75 years after it first opened, citing a decline in tourism following the global financial crisis, though it appears to have reopened.