Artusi e gli editori fiorentini
La scienza in cucina e l'arte della stampa

A great classic of home cooking, a revolutionary work in terms of language, Pellegrino Artusi's La scienza in cucina e l’arte di mangiar bene is also a true publishing gem. This volume offers, for the first time in a philologically edited edition, the correspondence between the Florentine publishers and printers Landi and Bemporad (and others) and Pellegrino Artusi, and illustrates for the reader the extraordinary publishing history of the first long seller of Italian gastronomic literature.

• 08/12/2021 | Nove da Firenze
• 08/12/2021 | Libero
• 23/01/2022 | Il Giornale di Brescia
• 08/03/2022 | Casa Artusi
• 20/03/2022 | La Madia
• 10/04/2022 | Storia in Rete
• 21/06/2022 | Wine News
• 28/06/2022 | Rassegna della Letteratura Italiana
• 12/07/2022 | L'Almanacco Bibliografico
• 04/09/2022 | PerugiaToday
• 04/09/2022 | AgenParl
• 04/09/2022 | La Voce del Territorio
• 04/09/2022 | Umbria 24

Monica Alba

• Brochure
• More information (pdf)

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