- The following is an archived discussion of the DYK nomination of the article below. Please do not modify this page. Subsequent comments should be made on the appropriate discussion page (such as this nomination's talk page, the article's talk page or Wikipedia talk:Did you know), unless there is consensus to re-open the discussion at this page. No further edits should be made to this page.
The result was: rejected by Joseph2302 (talk) 17:12, 15 November 2021 (UTC)
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Ado Campeol
- ... that Italian restauranteur Ado Campeol owes his title father of tiramisu to a misstep in his kitchen on Christmas Eve? Source: https://www.ft.com/content/1185e6b5-554d-449e-9db7-4868655248fc
- Reviewed: Template:Did you know nominations/Pending.
- Comment: Article is currently at AfD. If it survives, I would like to nominate it for a run on Christmas Eve (special occasion hook)
5x expanded by Ktin (talk). Self-nominated at 05:31, 10 November 2021 (UTC).
Putting this DYK on hold, pending then outcome of the AfD. Also, will need to address the issue of whether or not he actually invented tiramisu, as this article contradicts the tiramisu article on who created it. Joseph2302 (talk) 15:11, 10 November 2021 (UTC)
- Sounds good. Thanks Joseph2302. I don't think the article says he "invented" the tiramisu, does it? If so, let's fix it. Ktin (talk) 15:51, 10 November 2021 (UTC)
(I'm new to the DYK process and inadvertently commented in the wrong place. Let me try again.)
I oppose this DYK for the following reasons:
- The idea that a mistake in the kitchen created a new dish is a hoary piece of culinary folklore, repeated for many dishes. The chef who is said to have created the recipe at Le Becchierie, Roberto Linguanotto, says "I put together some simple and well-known ingredients and tried to make the whole 'portionable': this is how this cake was born"[1] and the restaurant's own web site says that the recipe "emerged from a "long period of experimentation".[2] So not an accident. As Chris Crowley said in Grub Street:
- "It's your typical food yarn about the magic of culinary mistakes, the sort that is supposed to convey accidental genius." (Chris Crowley, "RIP to the 'Father of Tiramisu'", Grub Street, November 1, 2021.)
- The origins of tiramisu are disputed, and Le Beccherie is just one possibility. (it:Tiramisù#Storia e origini If you don't read Italian, Google Translate does a pretty good job on this.)
- The title "father of tiramisu" or "papà del tiramisu" is first attributed to Campeol in his obituaries in October/November 2021. I have found no earlier source for it, and almost all the sources seem to derive from one original source -- maybe a local newspaper article? maybe the obituary put out by the family? maybe a publicist for the Beccherie restaurant? It looks as though there are dozens of newspaper article on Campeol, but they are all very similar, even including the peculiar statement that the family never patented the recipe. So they are not independent sources.
- The Christmas eve date doesn't appear in most sources, and the restaurant itself says that recipe "came to fruition sometime between 1971 and 1972".[3]
In summary, the invention of tiramisu may or may not have been invented in Campeol's restaurant, it may or may not have been invented on Christmas Eve, it was not accidental, and the title "father of tiramisu" appears to have been invented for his obituary, not before. --Macrakis (talk) 20:44, 11 November 2021 (UTC)
Sorry, but the AfD has closed, and Ado Campeol is now a redirect to Tiramisu. MANdARAX • XAЯAbИAM 19:53, 13 November 2021 (UTC)
