Pellegrino Artusi ( pronounced [pelleˈɡriːno arˈtuːzi]; Forlimpopoli, near Forlì, August 4, 1820 – Florence, March 30, 1911) was an Italian businessman and writer, best known as the author of the 1891 cookbook La scienza in cucina e l'arte di mangiar bene ("Science in the Kitchen and the Art of Eating Well"). [1] [2] Biography [ edit ]

Tomato was not yet included, but almost all the other ingredients were there: salted pork belly, veal, celery, carrot, and onion, all cooked with meat broth. Writing only two decades after the unification of Italy, Artusi was the first to include recipes from all the different regions of Italy in a single cookbook. He is often credited with establishing a truly national Italian cuisine for the first time, and even the French cook Auguste Escoffier took inspiration from him. Resulting from this collaboration was the volume Autobiography of Pellegrino Artusi (published by Saggiatore in 1993), which they both helped to edit and which has helped to demythologise the larger-than-life figure of Artusi. He was a bit of a misogynist (he adored his two cats and dedicated the first edition of Science in the Kitchen to them), he was not a talented cook but an able man of letters. Prudent in matters of money, he was coddled by good cooking and by his own two cooks and servants Marietta and Francesco until the age of 91.My client, one of the UK's largest independent travel companies... C&M Travel Recruitment Ltd: Luxury Travel Consultant

Between the years 1835 and 1850, Artusi spent a great deal of time in student circles in Bologna (in one of his works he claims to have been enrolled at the University). In the bar Tre Re he met the patriot Felice Orsini, from Meldola another town near Forlì. One of the defining documents of what it means to be Italian.' - John Allemang - The Globe and Mail The cookbook has a charming introduction entitled, “The story of a book that is a bit like the story of Cinderella.” And, indeed, the story behind his cookbook, a labor of love, is inspiring. The seventy-one-year-old Artusi, a businessman with an enormous passion for cooking, could not find anyone to publish his book. He decided to self-publish it, initially printing only 1000 copies. But before long, it was one of the books that every Italian household had a copy of, up there with Italian classics like I Promessi Sposi and Pinocchio. The definitive transformation takes place at the end of the first decade of the twentieth century, when Tagliatelle officially replaced Macaroni and tomato became an essential ingredient. Skip to a dinner I was having with friends ten years ago whereI asked them as we ate, “So, most of the industrialpasta that we cookwithis made of semolina flour and water, right?” They nodded their heads. I follow this up,“So, the recipe is same for all the pasta we eat—be it spaghetti or spaghettini or fettuccini or orecchiette, etc?” And they all agreedit was. And then the controversial question: “So what is the difference in the pasta? I mean it’s the same recipe, so it’s the same taste, right?” An uproar ensued, hands in the air, “ Ma cosa dici?” and there I was in the midst of a new cooking lesson.When in 1891 Pellegrino Artusi in his “Science in the Kitchen and the Art of Eating Well” described the “Bolognese macaroni” he wasn’t aware of the fact that he was laying the foundations for one of the most famous recipes of the Italian cuisine. One of the defining documents of what it means to be Italian.?--John Allemang "The Globe and Mail " Our client is a forward thinking well-recognised luxury... C&M Travel Recruitment Ltd: Business development manager

Today, Artusi is considered one of the most important icons of Italian culture and he is a household name. His book is on the shelves of everyone's kitchen— it's the Joy of Cooking for Italians—but even more. Written just decades after the unification of Italy, the book (commonly referred to simply as Artusi) was the first to include recipes from all the regions of Italy, and may be considered to mark the birth of the national, as opposed to fragmented and regional, cuisine. It contains a great deal of historic interest as a record of humanity, medicine, economics and cuisine, and also a great many damned good recipes. "If Esau indeed sold his birthright for a plate of lentils, then it must be admitted that their use as food is ancient, and that Esau either had a great passion for them or suffered from Bulimia" I totally appreciated the explanation of the frog's entire life cycle in the recipe for Frog soup. Very insightful, as long as do not over think this!Bills should be short and tagliatelle long, since long bills terrify husbands and short tagliatelle looks like left overs"! Have you ever come across such a lovely sentence, have you ever received better advice? Pellegrino Artusi; Murtha Baca; Stephen Sartarelli (2003). Science in the Kitchen and the Art of Eating Well. University of Toronto Press. pp.1–. ISBN 978-0-8020-8657-0. La Scienza in Cucina is more than just a cookbook. Pellegrino Artusi read widely, corresponded with the intellectuals of his day, and had something to say about just about everything. Almost half the recipes contain anecdotes or snippets of advice on subjects as varied as regional dialects and public health, and while cooks may open the book to find out how to make minestrone or a German cake, they northern Italy in the 1840s were like. While today his comments are merely interesting, at the turn of the century they undoubtedly provided the first glimpses of the outside world to many of his readers who lived in small towns and had neither the means nor the opportunity to travel. It is thought that the origin of the term Ragù is linked to the French equivalent “ ragout“, a term used to define stews of meat and vegetables cooked over low heat for a long time. La Scienza in Cucina E L'arte Di Mangiar Bene, Grandi Tascabili Economici 1975. ISBN 88-7983-555-6.