Pellegrino Artusi, La scienza in cucina e l’arte di mangiar bene
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 […]
