Cooking Science and the Art of Eating Well
In La Scienza in Cucina e l’Arte di Mangier Bene (1891), Pellegrino Artusi considered the scientific role of food in well-being. Was his interest sparked by a near-fatal visit to Livorno in 1855? After eating a bowl of minestrone, Artusi suffered terrible stomach pains. Days later he discovered that Livorno suffered a cholera epidemic, and he had the early symptoms of the disease. He didn’t die, but went on to create a recipe for this simple but nourishing soup.
Culinary capital of the World
Emilia Romagna is one of Italy’s richest regions, not least for its food and wine. Bologna or ‘La Grassa’ (the Fat) is renowned for its outstanding food culture. (Note: Bolognese is a ragù, not a sauce, served with tagliatelle, not spaghetti). Parma is famous for its ham and Parmesan cheese, and is the Italian Capital of Culture for 2020. Modena is the home of balsamic vinegar, as well as the world’s best restaurant Osteria Francescana. You may not have heard of Forlimpopoli, but Pellegrino Artusi was born here in 1820. Artusi is the Father of Modern Italian Cuisine.
Forlimpopoli’s Festa Artusiana takes place every second-last Saturday of June for nine days (20-28 June 2020), and has a huge programme of workshops, tastings and talks on food culture. This year will be particularly special – it’s the 200th anniversary of the birth of Pellegrino Artusi.
If you can’t make it to the festival in June, head to Casa Artusi, Forlimpopoli’s ‘Centre of Gastronomic Culture’. Here you can learn how to make pasta with the famous ‘mariette’ teachers. And remember, as Pellegrini said, ‘The best teacher is practice’.
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