Longtime restaurateur and queen of desserts, Alba di Pillo-Campeol died less than two weeks after her husband, her family announced in a brief statement on Friday, November 12. They described the Italian matriarch as “an extraordinary woman, a caring wife and mother,” and credited her as the essence of the recipe that put tiramisu – and the couple’s town of Treviso, in the north – eastern Italy – on the world map.
Tiramisu first appeared on the menu at the family-run restaurant, Le Beccherie, in 1972, and became a worldwide sensation in the 1980s. In 2010, the Italian Cooking Academy certified the restaurant’s version of the recipe and attributed it to pastry chef Roberto Linguanotto. while running a busy home and restaurant.
Although no official cause of death has been announced, Senora di Pillo-Campeol may have died of a broken heart.
Luca Zaia, tiramisu lover and longtime governor of the region of Treviso, Veneto, offered his condolences on Facebook and honored the couple’s shared love and legacy.
âFor a lifetime, they had been inseparable at work in their workplace as well as in private life. Death only separates them for a few days. Today, Alba and Ado are united in the spirit that characterized their temple of hospitality and the Venetian gastronomic institution that is Le Beccherie in Treviso, âhe said.
Zaia, who has championed the regional dessert internationally – even going so far as to seek official EU protection against blasphemous falsifications, especially the addition of strawberries and cream – said the family really had offered this very popular dish to the world community.
“[Tiramisu is] one of the most famous desserts of international pastry. A flag of Veneto, which conquered the world.