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…

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…

CULINARY ART BY CAELIUS APICIUS

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

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…

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…

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…