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 edition of the manual, a true watershed in modern gastronomic culture, collects 790 recipes and still today counts a large number of re-edit copies and enjoys widespread circulation. It has been translated into English, French, German, Dutch, Spanish, Portuguese, Russian and Japanese.
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.