by Redazione Inglese in books

The history of tomato in Italy by David Gentilcore, published by Garzanti Libri, tells the story of the cuisine, the beautiful history of this “purple wonder”.

Tags: anthropology of food, cuisine, david gentilcore, faculty of gastronomic sciences, food culture, garzanti libri, history of cooking, literature, parma gastronomic sciences, pellegrino artusi, purple wonder

by Redazione Inglese in books

Firstly the heavy regional recipes, collected and edited by the legendary Pellegrino Artusi, then the diet recipes for a balanced diet, then came the experimental and creative cuisine, and now what’s missing? The journalist Allan Bay and the gastronomy Paola Salvatori give us the answer through 1135 recipes of our beautiful country goes through the [...]

Tags: allan bay, encyclopedia of italian cuisine, italian cooking recipes, pellegrino artusi

by Redazione Inglese in Home page

Pellegrino Artusi from Forlimpopli (FC) is the father of the history of Italian cuisine, giving birth to “La scienza in cucina e l’arte di mangiar bene” (Science in the Kitchen and the Art of Eating Well) in 1891.

Tags: casa artusi forlimpopoli, culinary history, forlimpopoli, la scienza in cucina e l'arte di mangiar bene, pellegrino artusi, stefano pelloni, the science of cooking and the art of eating well, ugo foscolo

by Redazione Inglese in Happenings

In Forlimpopoli the 14th edition of the event: nine days of meetings, tastings, shows, flea markets, concerts, thoughts on food.

Tags: artusiana forlimpopoli festival, casa artusi forlimpopoli, gian luigi beccaria, massimo bottura, massimo montanari, pellegrino artusi, the science of cooking and the art of eating well