Artusi: Science in cooking and the art of eating well - Pellegrino Artusi, Alessandra Pierini, Stéphane Solier

Dante, Manzoni, Artusi...

Three names from the republic of letters who, each in their own field, contributed to shaping the national and cultural identity of Italy, which for centuries remained a fragmented "geographical expression." Pellegrino Artusi was 71 years old when he completed the first edition of his life's work, La scienza in cucina e l'arte di mangiar bene , which he self-published and continued to expand for 20 years.

This prosperous merchant, born in 1820, a passionate lover of literature and gastronomy, compiled a large number of recipes—790 in the latest edition—varied and accessible, which he discovered through his travels and his correspondence with his loyal friends. A collaborative book by and for Italians.

In a witty style, the author offers a fascinating dive into the history of his country, as well as a remarkable literary work, a source of inspiration and reference for professionals, like Auguste Escoffier, and for amateurs alike. A gift often given to newlyweds, and affectionately known by Italians as... L' Artusi!