Category: history of food

Pellegrino Artusi

As our beloved Pellegrino Artusi claimed, “Cooking is a troublesome sprite”. Clear of any more or less pleasant surprises that can happen to those who decide to measure themselves against the kitchen stove, there are some fundamental principles of Italian cuisine that we take for granted, that prove otherwise, especially if we compare them to…

creamed fishcod

This creamed codfish version is another example of the extreme variety and richness of Italian cuisine: stockfish and salted codfish were introduced to Southern Europe centuries ago, and they were adapted to hundreds of recipes across the Mediterranean. Creamed codfish is a delicate appetiser which exalts two typical ingredients of Northern Italy, codfish (also popular…

Carbonara pasta is a typical Roman dish. Full of taste and very easy to make, its goodness is thanks to quality ingredients. Be that as it may, it seems that originally, the ingredients were different. Legend has it that in the Rome of WWII, occupied by allied troops, a local innkeeper was asked to make…

Imperial soup has an Austrian origin, and was introduced to Emilia-Romagna by Marie Louise, Duchess of Parma, the second wife of the Emperor Napoleon I. As usual, this soup which can be traced back to Krinofel, went through a major process of adjustment to adapt to local ingredients. Yet, this recipe is “heretical” in a…

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