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La Scienza in Cucina e l'Arte di Mangiar Bene
- Year
- 1891
- Era
- 19th century
- Origin
- Italy · Europe
- Language
- Italian
- Category
- Italian/Spanish
La Scienza in Cucina e l'Arte di Mangiar Bene, self-published by Pellegrino Artusi in Florence in 1891, gathered some 475 recipes drawn from regional traditions across the newly unified peninsula. Conversational in tone and aimed at the middle-class household, the work helped consolidate a shared culinary identity for Italy and went through numerous expanded editions in the author's lifetime. The first edition is notably scarce.
Cooking from this book
Anolini in brodo alla parmigiana
Signature dishAmong the many regional treasures Artusi gathered from correspondents across the newly unified Italy, the little stuffed pasta of Parma served in a clear broth has become emblematic of his project. By placing such a deeply local preparation beside Tuscan, Romagnol and Neapolitan dishes, Artusi helped fashion a shared culinary identity for a country still learning to speak one language at the table, which is why his book is so often called the cookbook that united Italy.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
