The FIRST Italian Cookbook | Where "Italian Food" Began


Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 312

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 318

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 321

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 324

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 335

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 338

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 312

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 318

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 321

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 324

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 335

Warning: in_array() expects parameter 2 to be array, null given in /home/customer/www/toggev.com/public_html/wp-content/plugins/accesspress-social-pro/accesspress-social-share-pro.php on line 338

#pellegrinoartusi #cookbook #historicalrecipe

The FIRST Italian Cookbook | Pellegrino Artusi’s “La Scienza in Cucina e l’Arte di Mangiar Bene”

Pellegrino Artusi’s 1891 cookbook, whilst no longer the primary to be written in Italy, is broadly thought to be to be the unique repository of Italian Food wisdom. It was once the primary cookbook to handle the delicacies of all of the boot, no longer only a particular area.

While we have now owned a replica for some time, Eva and I’ve by no means dived in to take a look at any of those historical recipes… till now. Join us as we find what Italian Food appeared like when the theory of “Italian Food” was once first born!

If you experience this video, please give it a thumbs-up and subscribe to the channel!

——–

ARTUSI’S COOKBOOK – (associate)

——–

FOLLOW US
Website/Recipe Blog –
Instagram –
Facebook –
Twitter –
TikTok –

SUPPORT US
Homemade Pasta Guide –
Merch Store –
Shop Amazon –

Subscribe to Channel:

This video by means of Pasta Grammar was once seen 43576 and favored: 3381 instances

If you prefer this video, please support their channel by means of liking and subscribing.

Subscribe Here

Advertisements
728 90 Olive Oil Brands Banner Ads 7 - The FIRST Italian Cookbook | Where "Italian Food" Began

25 thoughts on “The FIRST Italian Cookbook | Where "Italian Food" Began”

  1. Louisiana Bread pudding is the exact same recipe including raisins and everything. NYC was the number 1 destination for italian Immigrants. New Orleans was the number 2 destination

  2. The first Italian cookbook I purchased is that by Artusi. This was 30 years ago. I found it in a used book store and knew instantly that I found a gem. I never heard anyone else mention it until this video.

  3. All looks yummy I would love to try the recipes especially the bread dessert. I told my mom about it and she said they didn't always have eggs where my parents were from in Carolei, Cosenza. . My Nonna would send her to buy maybe 2 eggs at their local tiny grocery store in the village or from the guy who would sell his wares from his little cart. She does remember her grandmother making a layered foccacia like dessert similar to the bread dessert you made. . They would get the raw dough from the "Forno" where the guys would bake the bread for the town. She would stretch the dough brush some oil from the lard used for cooking then sprinkle sugar and what ever dried or fresh fruit they had at the time then repeat with another layer. Then she would bring it to the "Forno" at the end of town and they would bake it for her. This was their occasional sweet treat since they didn't have an oven and sugar was used sparingly. Thank you for the lovely memories for my mom. I will definitely try the bread recipe you made and my great grandmother's version which she called "pane dolce"

  4. What is the oldest known form of pasta? What forms did the Romans have? I have read the folk tale that Marco Polo brought back noodles with him from China but I think Italy had noodles and other forms of pasta long before that.

  5. How about “La Cucina the Regional Cooking of Italy?” It just arrived to me, and in my lifetime, I shall never Ger to make the 1000+ regional dishes in this one. What do you say about this book?

  6. Artusi's book is a classic not only of Italian cuisine, but also of literature: written in an now archaic Italian, it is full of anecdotes and curiosities from a distant past, and is a lot of fun to read. For example, Artusi, speaking of the macaroni pie, writes of a man who, for a bet, ate a whole pie prepared for twelve people; then, when he felt so bad that he was about to die, he was saved by a friend who passed the rolling pin over his stomach several times, as if it were a dough to be rolled out!
    In any case, most of his recipes can still be made today, paying attention to decisively cut the quantities of fats he uses abundantly, in particular butter and lard, suitable for a world different from ours, buy which in our age full of comforts they would be really too excessive.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
Scroll to Top