Roberto “Loli” Linguanotto, credited with creating the iconic Italian dessert tiramisu, passed away at 81. Linguanotto’s name has become synonymous with the beloved coffee-flavored treat, which reportedly originated in the 1980s.
Linguanotto developed tiramisu while working as a pastry chef at Le Beccherie, a renowned restaurant in Treviso, Italy. The origins of tiramisu are surrounded by various stories, but one popular account suggests that Linguanotto accidentally mixed mascarpone cheese with a bowl of sugar and eggs. He and co-creator Alba di Pillo-Campeol, the wife of Le Beccherie’s owner Ado Campeol, then added espresso-soaked ladyfingers to complete the now-famous dessert, according to The Sun.
Journalist Gigi Padovani, a close friend of Linguanotto, co-authored the book “Tiramisù” with his wife, Clara. Padovani told The Sun that the dessert quickly became a staple at Le Beccherie, served on a round tray with ladyfingers soaked in coffee and two layers of cream and mascarpone. The tiramisu recipe was first published in a Treviso gastronomic magazine in 1983. From there, Le Beccherie introduced it to Venice, and it soon gained global popularity. By the 1990s, tiramisu had become renowned worldwide.
Despite his shy and reserved demeanor, Linguanotto was well-liked by his colleagues. He worked abroad for several years before returning to his native Veneto region.
Luca Zaia, president of the Veneto region, expressed his condolences, stating, “I mourn the passing of Roberto Linguanotto, who significantly impacted the world of pastry. Today, tiramisu is a globally recognized culinary excellence, much of its success due to his skill and dedication. He elevated tiramisu to the forefront of both national and international desserts, making our Venetian delicacy unique and inimitable.”
