To Please the Taste of Italians Combine Art and Science

    Together with Collodi's Pinocchio and Manzoni's The Betrothed, Pellegrino Artusi's          La Scienza in Cucina e l'Arte di Mangiar Bene is one of Italy’s most read books. With over 700 printings it is one the most referenced books on the science and art of cooking and eating well.  Known as the "great-grandfather of …

Artusi’s Solemn Sacred Less Than Penitential Menu for Good Friday

Good Friday (venerdi santo) is a solemn, sacred day in Italy and when it comes to food the menu for a ‘pranzo di quaresima‘, a luncheon meal for this final Lenten observance has a long and important tradition that goes back to the recognized bible of Italian cooking, Science in the Kitchen and the Art of Eating Well …

The Mad Hatter and the Marche’ Hare

The food and wine of  Italy's Marche’ (pronounced MAR-kay) region is a whimsical mix of farm, field and sea. A province in Northern Italy whose name refers to a march or mark (a border region similar to a frontier), the Marche’ extends along the coastline of the Adriatic reaching into the mountainous and hilly interior …