Italian Cooking Styles: Central Italy

Italian cooking styles: after more than hundred years Artusi’s book “Science in the Kitchen and the Art of Eating Well” is still a syllabus of Italian cooking history of central Italy.

My grandmother’s only cookbook was the “Artusi”, for the very good reason that no other book was needed in the kitchen. The frayed copy was passed to my mother and, when I finally inherited it, the book was falling apart after years of intensive use.

I went to a bookshop to replace it, expecting problems to get hold of such an old book but, to my surprise, a new reprint was available on the central shelf of the cookbook section.

“La Scienza in Cucina e l’Arte di Mangiar Bene” ( Science in the Kitchen and the Art of Eating Well) by Pellegrino Artusi, was wrote at the end of the nineteenth century and still is the most popular and significant cookbook about everyday Italian cooking. It stands as a kind of encyclopedia of Italian cooking of central Italy.

This book is a must to anyone interested in Italian cooking history.


Back to Food from Le Marche from Italian Cooking Styles

Return to Homepage