Pellegrino Artusi

Pellegrino Artusi

Pellegrino Artusi (1820-1911) was an Italian businessman and gastronome, best known for his cookbook La Scienza in Cucina e l'Arte di Mangiar Bene (The Science of Cooking and the Art of Eating Well). This book, which was first published in 1891, is considered a landmark in Italian cuisine and culture.

Early Life

Artusi was born in Forlimpopoli, a small town in the region of Emilia-Romagna. His family was wealthy and owned a number of businesses, including a silk factory. Artusi was educated at home by private tutors and later studied at the University of Bologna.

Career

After his studies, Artusi moved to Florence where he worked in the silk trade. However, his true passion was for food and cooking. He began collecting recipes from all over Italy, and in 1891, he published his cookbook, La Scienza in Cucina e l'Arte di Mangiar Bene. The book was self-published and initially sold only 200 copies. However, it gradually gained popularity and is now considered a classic of Italian cuisine.

Legacy

Artusi's book was the first to include recipes from all the different regions of Italy, and it played a significant role in unifying Italian cuisine. It is still widely read and used today, and many of his recipes are considered the definitive versions. Artusi's influence on Italian cuisine is such that in Italy, a recipe described as "alla Artusi" implies a traditional, authentic dish.

See Also

• Italian Cuisine
• History of Italian Cuisine
• Cookbooks

References

• Pellegrino Artusi: The Story of the First Italian Cookbook, by Elisia Menduni
• The Art of Eating Well: An Italian Cookbook, by Pellegrino Artusi

External Links

• Official website of the Pellegrino Artusi Foundation
• BBC Food - Pellegrino Artusi