Roberto ‘Loli’ Linguanotto, the acclaimed pastry chef often hailed as the father of Tiramisu, has passed away at the age of 81. The news was shared by Italian restaurant Le Beccherie on July 28. Linguanotto, along with his collaborator Alba Campeol, transformed Tiramisu into the globally celebrated dessert it is today.
The Origins of Tiramisu
Tiramisu, a dessert that has become a staple in kitchens around the world, has a storied past that traces back to the streets of 19th century Treviso, Italy. Originally, Tiramisu was created in a brothel in Treviso. The name “Tiramisu,” meaning “pick me up,” reflects its intended purpose — a treat designed to revitalize the clientele before they returned home. This historical context adds a unique layer to the dessert’s legacy, often referred to humorously as a “natural Viagra from the 19th century” by the Academia del Tiramisu.
From Brothel to Mainstream
Despite its intriguing origins, Tiramisu only gained mainstream popularity in the 1980s. The dessert’s precursor was known as ‘sbatudin,’ a Venetian treat consisting of whipped egg yolks, sugar, and a hint of espresso. Historical figures such as Giovanni Comisso, a Treviso-based scholar and writer, have recalled enjoying an early version of the dessert, referred to as Tirame-sospiro-sù, during his youth.
Linguanotto and Campeol’s modernization of Tiramisu elevated it from its humble beginnings to international acclaim, leaving behind a legacy that will be remembered and cherished.