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The “Artusi”

One of the classic books about the Italian cuisine is without doubt “La scienza in cucina e l’arte di mangiar bene“.  It was written by Pellegrino Artusi, and first published in 1891; it never was out of print since then. It is a bit outdated, and the recipes are often without a clear description, but it still gives an almost encyclopedic overview of the Italian cuisine.
The Italian version is online available for free, so if you understand Italian, take a look at it.  If not, you can buy this English translation: Science in the Kitchen and the Art of Eating Well



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  1. Spaghetti alla puttanesca | Cucinone linked to this post on May 29, 2010

    […] pasta recipe is considered a classic, although it is fairly recent. Artusi does not mention it, and the first written referral dates from 1961. From then on, the recipe […]

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