Pellegrino Artusi

Pellegrino Artusi(Italian:[pelleˈɡriːnoarˈtuːzi];Forlimpopoli, nearForlì, August 4, 1820 –Florence, March 30, 1911) was an Italian businessman and writer, best known as the author of the 1891cookbookLa scienza in cucina e l'arte di mangiar bene(Science in the Kitchen and the Art of Eating Well).
The son of the wealthy merchant Agostino (nicknamedBuratèl, or "little eel") and Teresa Giunchi, Pellegrino Marcello Artusi came from a large family: he had 12 siblings. He was named Pellegrino in honor of SaintPellegrino Latiosiof Forlì. Like many wealthy children, he attended a seminary school in the nearby town ofBertinoro.
Between the years 1835 and 1850, Artusi spent a great deal of time in student circles inBologna(in one of his works he claims to have been enrolled at the University). In the barTre Rehe met the patriotFelice Orsini, fromMeldolaanother town near Forlì.
When he returned to his hometown, he took over his father's business, making quite a bit of money, but the lives of the Artusi family were permanently disrupted by the arrival inForlimpopolion January 25, 1851, of the outlaw Stefano Pelloni, nicknamedil Passatore, "the Ferryman". He took all of the upper-class families hostage, one by one, and held them captive in the city theater, including Pellegrino Artusi's family. After stealing as much as possible, the bandits raped several women, one of whom was Gertrude, Artusi's sister, who went crazy from the shock and had to be put in an asylum inPesaro.
The following year, the family moved toFlorence. Here, Pellegrino began working in finances, and he also dedicated his time to two of his favorite hobbies: literature and the art of cooking. His sisters got married and his parents died and so he was able to live off his inheritance thanks to the land the family had in Romagna (in Borgo Pieve Sestina di Cesena and Sant'Andrea di Forlimpopoli). He bought a house in D'Azeglio Square in Florence, where he quietly lived out his life until 1911, when he died at age 90. Single, he lived with just a butler from his hometown and a Tuscan cook. He was buried in the Porte Sante cemetery, part of the basilica ofSan Miniato al Monte.
His most famous work isLa scienza in cucina e l'arte di mangiare bene(Science in the Kitchen and the Art of Eating Well). The title is clearly of a positivist bent; Artusi worshipped progress and thescientific method, which he used in his book. He was also an admirer of the physiologistPaolo Mantegazza. His book, in fact, can be considered a "scientifically tested" manual: every recipe was the result of trials and experiments.
Writing only two decades after theunification of Italy(Risorgimento), Artusi was the first to include recipes from all the differentregions of Italyin a single cookbook. He is often credited with establishing a truly nationalItalian cuisinefor the first time, and even the French cookAuguste Escoffiertook inspiration from him.
Of particular interest is the story told by Artusi himself regarding a bad experience which occurred during the summer inLivornoin 1855, when Artusi came in contact withcholera, the infectious disease that in that era took many lives in Italy.
Once in Livorno, Artusi went to a restaurant to have dinner. After eatingminestrone, he decided to rent a room in the building belonging to a man called Domenici. As Artusi would later recount, he spent the whole night suffering from horrible stomach pains, which he blamed on the minestrone he had eaten. The next day, returning to Florence, he got the news that Livorno had been hit by cholera and that Domenici had been a victim. It was only then that he realized what had happened: it had not been the minestrone that made him ill, but the early symptoms of the disease. The event inspired Artusi to write an excellent recipe for minestrone.
There are three works by Artusi: two non-fiction books and a cooking manual. The non-fiction works, a biography ofUgo Foscoloand a critique ofGiuseppe Giusti, went largely unnoticed and quickly went out of print.
His manual, however, entitledLa scienza in cucina e l'arte di mangiar bene(Science in the Kitchen and the Art of EatingWell), published in Florence in 1891, was much more successful. He could not find a publisher so he used his own money to self-publish, selling a thousand copies of the first edition in four years.Soon, however, the cookbook became popular, and before Artusi died, more than 200,000 copies had been sold. Regarded as the bible of Italian cookbooks, it is filled with amusing anecdotes as well as 790 recipes. The book is a perennial best seller in Italy, and has been translated into Spanish, French, Dutch, German, English and, most recently, Portuguese and Polish.
In 1904, Artusi published a practical manual for the kitchen, with over 3,000 recipes and 150 tables, simply entitledEcco il tuo libro di cucina(Here is Your Cookbook) with the anonymous participation and influence of the baronessGiulia Turco.
Since 1997, the municipality of Forlimpopoli, Artusi's hometown, has celebrated Artusi with the "Festa Artusiana", an event completely dedicated to food in all of its forms: gastronomy, culture, and entertainment. Each year during this festival the "Pellegrino Artusi Prize" is awarded to the person who gives the 'most original contribution to the relationship between man and food', and the "Marietta Prize", named after Pellegrino Artusi's collaborator, is given to a housewife or househusband 'who are—in the spirit of Pellegrino and Marietta—able homemakers'.
Also in Forlimpopoli, Casa Artusi is described as "a living museum of Italian cookery that was created to honor Artusi, one of its most famous citizens".