Also there Italian cooking, as it did in every other aspect of society, he met in Renaissance an ideal and practical time of great renewal, that led her quickly to become one of the cultural aspects of our country among the most appreciated in the rest of Europe.
The turning point, namely the transition from the Middle Ages to the Renaissance in the catering sector, It was marked by the publication in 1465 of the Coquinaria book art, It operates the largest chef Como Martino’ Rossi, better known as Maestro Martino.
The text, in the vernacular, He addressed all, which provided recipes accompanied by precise and detailed explanations; a fun aspect of the book, at least to look at it with the eyes of today, was the trick used by the author to indicate the cooking time to people who did not have a clock in the house, to which advised to adjust itself according to the length of prayers.
The success of the recipe book was enormous, enough to be used for most of the '600, but its spread came largely thanks to Bartolomeo Sacchi, say Platina, disciple of Maestro Martino and many historians considered the greatest chef of the Renaissance.
For its The honorable and illness voluptati, the first printed cookbook (printing is an invention which dates, just, the mid '400), Platina remade precisely to the previous work of Martino; wrote Latin, given the huge success, the text was later translated into vernacular and spread across Europe.
The '500 was an incredibly prolific century art from the gastronomic point of view, which he saw the emergence of some of the greatest Italian chefs of all time, or Christopher from Messisbugo, chef, carver and author Banquets, compositioni of food et general appliance (1549), the Panunto, nee Domenico Romoli, who wrote the singolar doctrine (1560), a kind of encyclopedia of culinary knowledge, e Scappi, Perhaps the most innovative of the three, All members of the then flourishing Venetian food culture, which at that time had become the most important in Italy.
Del Scappi manual, Papal renowned chef, by title Opera art of cooking (1570), mainly it affects the modernity of some dietary principles that are affirmed and efficacy of some innovations that will find wide use in the following centuries, as the technique to bread and flour foods, almost identical to that of today.
After the deep sixteenth renewal, Italian food did not undergo significant changes to the 1766, year of the publication of the book The Piedmontese chef perfected in Paris, which caused the beginning of the fight to the pot between Italy and France lasted for decades, which he saw both nations freely engage in a fierce competition for the European record in the gastronomic field.
However, before Italy is again printed a book truly competitive food and relief, you will have to wait until 1891, when he came Science in the Kitchen and the Art of Eating Well of Pellegrino Artusi, ben 790 recipes explained point by point, great detail and with a modern and captivating language.
L’Artusi, as it is commonly abbreviated, thanks to the continuous reissues, who have updated the content in compliance with the principles of the current dietary science, continues to enjoy to this day a great success (Photo gives: versiliamedicea.com e pellegrinoartusi.it).