Pellegrino Artusi, author of the famous Italian cookbook La Scienza in Cucina e l’Arte di Mangiare Bene (The Science of Cooking and the Art of Eating Well), is the father of Italian cuisine. This year – the 100th anniversary of his death – will be remembered with special events and celebrations, especially in Forlimpopoli, Artusi’s birth place, and Florence, the city where Artusi spent his life.
Artusi made his fortune as a silk merchant, but after retiring he devoted himself to fine dining. In 1891, at the age of 71, he completed the 600+ page tome in which he included … Read More