Books

SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL

The first book with a community of “social followers” To everyone in Italy the work is known simply…

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FUTURIST CUISINE BY FILIPPO TOMMASO MARINETTI AND FILLIA

For the first time an artistic movement in the kitchen The first one to bring art to the…

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CULINARY ART BY CAELIUS APICIUS

The gastronomic monument of the roman world Have you ever tasted flamingo tongue? Or camel heels? Well, the…

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THEORETICAL-PRACTICAL CUISINE BY IPPOLITO CAVALCANTI

From aristocratic dining halls to the people’s kitchens He was not a professional. He was not a cook…

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CULINARY ART IN ITALY BY ALBERTO COUGNET

From luxury cuisine to hotel and family cooking He lived an exciting life on the cutting edge of…

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SIMPLE AND ECONOMICAL BOURGEOIS COOKING BY GIOVANNI VIALARDI

From court dishes to those suitable for all social classes Sometimes small wins over big. The smaller, more…

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