Like many wealthy children, he attended a seminary school in the nearby town of Bertinoro. Between the years and , Artusi spent a great deal of time in student circles in Bologna in one of his works he claims to have been enrolled at the University. The following year, the family moved to Florence. Here, Pellegrino began working in finances, and he also dedicated his time to two of his favorite hobbies: literature and the art of cooking.
|Published (Last):||15 June 2007|
|PDF File Size:||19.47 Mb|
|ePub File Size:||10.20 Mb|
|Price:||Free* [*Free Regsitration Required]|
The author, Pellegrino Artusi , was born in near Forli, in the region of Emilia-Romagna , about halfway between Bologna and Rimini. He was not a professional cook but rather a business man for most of his life, making a fortune as a silk merchant. It was after he retired in mid-life that Artusi dedicated himself to write this classic work.
He finished the book in but could not find a publisher, so he used his own money to self-publish the first edition. He went on to publish 14 editions in his lifetime, selling over , copies, an incredible number for the time. Artusi is more than just a cookbook. Writing only about 10 years after the Risorgimento, the unification of Italy , Artusi assembled recipes from many different regions of the new country. In a sense, this book was an attempt to unify the peninsula culinarily just has it had been so recently unified politically although his attention is not evenly divided; northern dishes far outnumber southern ones.
Artusi even included a glossary of Tuscan cooking terms which he was not sure all Italians would understand. At the time, Italy was also still not fully united linguistically. In this project, Artusi was thankfully not totally successful, as Italian cuisine remains even today quite regional—which is one reason it is so wonderfully rich. One thing I find fascinating about Artusi is that so many of his classic recipes are still enjoyed today: cappelletti in brodo, tortellini , potato gnocchi , pappardelle sulla lepre , risotto nero , frittata di cipolla, scaloppine , polpette meatballs , osso buco , vitello tonnato , bistecca alla fiorentina , arista a Florentine pork roast , vegetable sformati , cipolline agrodolci , piselli col prosciutto and insalata russa among many others.
He dedicates an entire chapter of this book to fried foods and another just to boiled meats, for example. Aspics figure prominently, too. His notions of nutrition reflect his times. For a dinner in June, for example, he proposes the following: Minestra in brodo: Stricchetti alla bolognese Fritto: Fegato di vitello di latte, animelle, cervello e funghi Umido: Piccioni coi piselli Arrosto: Galletti di primo canto e insalata Dolci: Bocca di dama, Gelato di visciole Frutta e formaggio: Frutta di stagione e pasticcini in pasta beignet It is the structure of this meal, more than the dishes themselves, that shows how Italian cuisine has changed.
Besides the sheer number of courses, they do not follow the modern structure of antipasto, primo, secondo, contorno and dessert where each course is defined by its principal ingredient. People obviously had hearty appetites back then… These arcana not withstanding, Artusi is not just a historical curiosity. No Italian cookbook collection is complete without it. Artusi has been translated into many languages, and is available in English on amazon. If you read Italian, the entire text is also available online at Wikisource.
La scienza in cucina e l'arte di mangiar bene
La scienza in cucina e l’arte di mangiar bene