La Scienza in Cucina e L’Arte di Mangiar Bene

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"Science in the Kitchen and the Art of Eating Well" known by the author's name, "L'Artusi" is the practical manual that trains families in the simplicity and good taste of Italian cooking. Published in 1891 in its first edition with 475 recipes at the author's expense, it entered the homes of Italians and was destined to remain there. Pellegrino Artusi enriched and edited it for twenty years with new experiences and recipes shared by correspondents.

"L'Artusi" is more than a cookbook, it is a collective work written with Italians, it is the classic of gastronomy and the Italian language, where recipes are accompanied by stories, curiosities and anecdotes that make it a timeless bestseller appreciated all over the world. The manual has a narrative power that will ensure its success and an unbreakable bond with Italians.

An indispensable cookbook that laid the foundations of Italian cuisine and that cannot be missed in the kitchens of those who love "the good and the beautiful" wherever they are.

Artusian Bicentennial Edition (1820-2020). Edited by Alberto Capatti, scientific director Casa Artusi (Rizzoli)