author
Pellegrino Artusi
1820–1911
A merchant-turned-writer, he helped turn Italy’s many regional food traditions into one shared kitchen conversation. His famous cookbook became a landmark of Italian home cooking and is still celebrated for its warmth, clarity, and common sense.
1 Audiobook
La scienza in cucina e l'arte di mangiar bene Manuale pratico per le famiglie
by Pellegrino Artusi
About the author
Born in Forlimpopoli in 1820, Pellegrino Artusi first worked in his family’s business before later settling in Florence. He is best remembered as the author of La scienza in cucina e l’arte di mangiar bene (Science in the Kitchen and the Art of Eating Well), first published in 1891.
That book was much more than a recipe collection. By bringing together dishes from different parts of Italy in clear, lively language, Artusi helped shape the idea of a national Italian cuisine not long after Italy’s unification. His voice was practical, curious, and often witty, which made the book feel approachable to everyday readers.
Artusi died in 1911, but his influence has lasted for generations. He is still widely seen as one of the central figures in Italian food writing, and his work remains a window into how cooking, language, and national identity came together at the table.