The cookbook by Pellegrino Artusi, a classic art of Italian cuisine

The cookbook by Pellegrino Artusi, a classic art of Italian cuisine

The rivalry between Italy and France in catering sector has relatively distant origins: the XIX secolo It was in fact characterized, by a sort of "culinary war"Who stood in front the two European countries in a remote fight with blows of cookbooks, imagination and innovation, with the aim to establish, once and for all, which of the two it was for the supremacy in the kitchen.

It all began after the publication of the anonymous book The cook Piedmont perfected in Paris, released in 1766, a text inspired by French models, which was a great success, so as to give way to a culinary trend that lasted a long time.

Revenge for Italy came in 1891, year in which Pellegrino Artusi he published the famous and practical book entitled Science Cooking and the Art of Eating Well, that the author himself described as apractical manual with which you just know that you keep a ladle in hand ", a cookbook intended for those that middle class which at that time was asserting itself with ever greater force in society.

The widely used even today "Artusi"Continues to be present in food, It is largely due to his extraordinary modernity, which it is essentially expressed in the ease of consultation, due to simple language, clear and widely understood by everyone, but also lively and attractive (Photo gives: saggieassaggi.it).