The book

Science in the kitchen and the art of eating well

Libro Artusi

Published in 1891 at the author’s expense, its success was as unthinkable as it was overwhelming. During the following 20 years, the author himself worked on 15 editions and the “Artusi” (by then simply called by the author’s name) became one of Italy’s best read books.

The last few editions of the manual, a true watershed in modern gastronomic culture, collects together 790 recipes and still today counts a large number of editions and enjoys widespread circulation. It has been translated into English, French, German, Dutch, Spanish, Portuguese and Russian.

The approach is that of a teaching manual (“I practise using this manual,” wrote Artusi, “one simply needs to know how to hold a ladle”), and recipes include considerations and short stories which make Artusi’s manual a masterpiece of wit and wisdom.