Pellegrino artusi biography of donald
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Pellegrino Artusi's Ten Commandments of Italian Cuisine
Casa Artusi in Forlimpopoli, a town in Emilia-Romagna, is not the home of Pellegrino Artusi, but it’s arranged as if it were. The author of La scienza in cucina e l'arte di mangiar bene (Science in the Kitchen and the Art of Eating Well) would have felt at home at this institution, which opened in his hometown in June 2007. Casa Artusi is the first gastronomic culture center dedicated to home cooking and food culture distribution. In addition to the library, there is also a restaurant that serves a menu composed of recipes from his book.
Casa Artusi Restaurant
What happens at Casa Artusi’s restaurant? Home cooking. Careful though, don’t think of home cooking as being limited to tradition, as Artusi always said, home cooking is the place where the best innovation happens. Andrea Banfi, the restaurant’s chef prepares recipes from La Scienza in Cucina, perfectly incorporating the richness of home cooking into his dish
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Father, guru, evangelist?
Ask any Italian chef, food writer, or home cook, who the most influential figure in Italian cuisine is, and one name comes up again and again: Pellegrino Artusi. Regularly hailed as the father or ‘inventor of Italian cuisine’ his book, La scienza in cucina e l’arte di mangiar bene (Science in the kitchen and the art of eating well) is one of the best-selling Italian cookbooks of all time. It is still in print with multiple publishers and the ‘bible of Italian cuisine’ occupies shelf space many an Italian household (I myself have three copies!)
Right place at the right time?
Artusi’s status as ‘the inventor of Italian cuisine’ is partly—but by no means only—due to his work being published in the right place at the right time. La scienza in cucina e l’arte di mangiar bene, one of the the first Italian cookbooks to gather together dishes from different regions of Italy, was researched and published during the heady days of Italian unification—the