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On July 28, 2024, the culinary world lost a gem as Roberto “Loli” Linguanotto took his last breath. The all-time most celebrated pastry chef of Italy died at the age of 81 after succumbing to a long-term illness. While the pastry chef is no longer there, his legacy will live on for centuries in the form of delicious creations he invented.
Roberto ‘Loli’ Linguanotto, who founded Le Beccherie, a one-of-a-kind restaurant in northeastern Italy, confirmed the news of his passing away on social media. The post, Italian translated to English, read, “We join the mourning for the passing of Roberto “Loli” Linguanotto, who marked the history of Beccherie and the most beloved dessert in the world.”
For those who are unaware of Roberto ‘Loli’ Linguanotto’s gift to the baking community, he created tiramisu, the world's most famous coffee-based dessert. No matter which country you belong to, you must have heard of this Italian dessert if you have not tasted it.
Roberto “Loli” Linguanotto, who founded Le Beccherie, a one-of-a-kind restaurant in northeastern Italy, confirmed the news of his passing away.
Roberto “Loli” Linguanotto Created Tiramisu
Reportedly, Roberto “Loli” Linguanotto created tiramisu around five decades ago. Since then, he has been bestowed with the title of father of tiramisu. The pastry chef was working at Treviso, a restaurant in Italy, where he reportedly invented and perfected the recipe for tiramisu with Alba Campeol, pastry chef and wife of restaurateur Ado Campeol.
According to reports, Roberto “Loli” Linguanotto accidentally dropped mascarpone into a bowl of sugar and eggs. He was elated with what he developed accidentally. Later, he collaborated with Alba Campeol to add ladyfingers and espresso to the recipe and create tiramisu as the world knows it today. Ado and Alba reportedly died in November 2021.
After the pastry chefs were happy with the recipe, tiramisu was added to Treviso’s menu in 1972. While this is the story from Roberto “Loli'' Linguanotto's point of view, Alba Campeol’s version is a bit different. She had reportedly said that the inspiration to create the Italian dessert came from her mother-in-law’s breakfast sweet that she made in 1955.
The origin of the dessert is still contested, but no one can deny the legacy of Roberto “Loli” Linguanotto. The pastry chef was an artist when it came to baking.
