Roberto Linguanotto, the Italian pastry chef widely credited with creating tiramisu, the beloved coffee-flavored dessert that has become a staple on restaurant menus worldwide, has died at the age of 81. The Washington Post reports that Linguanotto passed away on Sunday after a long battle with an undisclosed illness.
Known affectionately as "Loli" to friends and colleagues, Linguanotto is said to have invented tiramisu in the early 1970s while working at Le Beccherie, a restaurant in Treviso, Italy. The story goes that he accidentally dropped mascarpone cheese into a bowl of eggs and sugar, liked the taste, and developed the recipe from there in collaboration with Alba Campeol, the restaurant owner's wife.
The world has lost a great man
Roberto "Loli" Linguanotto, the man who invented Tiramisu, has passed away at the age of 81
Rest in Peace pic.twitter.com/bQRLshDuee
— Visegrád 24 (@visegrad24) July 29, 2024
The resulting dessert, whose name roughly translates to "pick me up" in Italian, consists of six simple ingredients: eggs, mascarpone, ladyfingers, espresso, cocoa powder, and sugar. It was added to Le Beccherie's menu in 1972 and quickly spread across Italy before gaining international popularity.
Luca Zaia, governor of Veneto, the region where Treviso is located, praised Linguanotto's contributions, stating he "made a significant impact in the world of pastry," according to The Washington Post. Journalist Gigi Padovani, who became close with the chef and authored a book on tiramisu, also expressed his condolences.
Despite the dessert's immense popularity, Linguanotto was described by friends as a humble "man of few words." Francesco Redi, founder of the Tiramisu World Cup and a frequent collaborator with Linguanotto, said that the chef didn't publicly acknowledge himself as tiramisu's creator until later in life.
Interestingly, Linguanotto's true passion lay in gelato, which he learned to make at a young age. After his stint at Le Beccherie, he opened his own gelateria, where tiramisu was a menu fixture. However, the no-bake dessert, not his ice cream, made him a known figure in culinary circles.
As with many food origin stories, the exact creation of tiramisu is contested. While most agree it originated in Treviso in the 1960s or 1970s, some claim earlier origins. Carminantonio Iannaccone, a Baltimore chef originally from Treviso, told The Washington Post in 2007 that he created tiramisu and his brother sold the recipe to Le Beccherie – a claim the restaurant's then-owner called "preposterous."
The current owner of Le Beccherie, Paolo Lai, maintains that the dessert began with Linguanotto helping the Campeol family. He said tiramisu is "the most important dessert of our country."
Linguanotto's original recipe notably did not include any alcohol, unlike many contemporary versions that feature sweet wine, dark rum, or brandy. Redi explained, "Loli told me good tiramisu doesn't taste like any of the six ingredients individually. It tastes like tiramisu; it's balanced."
For colleagues like Redi, Linguanotto's legacy extends beyond the dessert. He was remembered as a hard worker, a dedicated chef, a family man, and a mentor to young chefs. Reflecting on Linguanotto's passing, Redi shared a poignant memory. "I cannot cry," he told Linguanotto's son, "because I remember your father always smiling."
