ITALIAN CUISINE AT HOME
Pellegrino Artusi: our myth was born in Forlimpopoli (Romagna), near Ravenna, Rimini and Forlì on the 4th august 1820.
Author of the book “the science in the kitchen and the art eating well” (la scienza in cucina e l'arte di mangiar bene) was the first and the most important spokesmen of the "good home cooking”. He was not a cook, but a philologist, coming from a rich family of spice traders, and spent all his life in
He noted, already at his time, that the cookers (women) are often undervalued…even if present in the most of the houses. This text, enjoyable and basic, translated to many languages, is available in dozens of editions: we have read it many times and learned .
So our tribute to him is due. Differently from his book we have tried to be more precise with doses and cooking times. This is especially for helping non Italian people.
Regarding the kitchen tools we think that each technological contribution for making the cooking quicker and better is welcome: the time is always few!
Following Artusi's school we have written and photographed recipes easy to do in each house. We have given great importance to the harmonic combination of the ingredients, respecting both the Italian tradition and the needs of a modern meal.
Our recipes are always tested by ourselves, even those kindly given by our readers. You will find either the great classics of the Italian cuisine or the recipes possible to make everywhere in the world and, above all, in your kitchen. We have the unavoidable pasta, but you will also see that the Italian cuisine has a rich variety of many other dishes.