When you mention Italian meat sauces, most people will immediately think of those monuments of Italian cooking, the ragù alla napoletana and the ragù alla bolognese, sauces that require hours of cooking and fairly elaborate preparation. These time-consuming ragù are, quite rightly, reserved for special occasions. Ragù alla napoletana is often called ‘Sunday sauce’ among […]
Writing only about two decades after Artusi, another giant of Italian gastronomy, Ada Boni, produced an even more monumental work entitled Il Talismano della Felicità, literally the “Talisman of Happiness”. Unlike Artusi, who was basically a talented amateur, Ada Boni was a professional food writer. In 1915, she founded a lady’s ‘home economic’s magazine called […]
This is an Italian cookbook like no other. Artusi–it is quite common to call this book by the author’s name rather than its title–is to Italian cooking what Escoffier’s Le Guide Culinaire is to the French: indispensable. The author, Pellegrino Artusi, was born in 1820 near Forli, in the region of Emilia-Romagna, about halfway between […]
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