Pellegrino Artusi

Author of "Science in the Kitchen and the Art of Eating Well"

Author of “Science in the Kitchen and the Art of Eating Well”

If someone deserves the title of Italian Master Chef this person is Pellegrino Artusi.

According to a recipe written in his book” La scienza in cucina e l’arte di mangiare bene” (The science of cooking and the art of eating well) published in Florence in the year 1891, a traditional dish of “Spaghetti al Pomodoro” (Spaghetti with tomato sauce) was originally made with just tomatoes, onions, garlic, celery, basil and parsley.

“Pellegrino Artusi worshiped progress and the scientific method, which he used in his book. He was also an admirer of the physiologist Paolo Mantegazza. His book, in fact, can be considered a “scientifically tested” manual: every recipe was the result of trials and experiments.” (Wikipedia)

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