Today March 7, we commemorate the 110 years since the death of Pellegrino Artusi (1820-1911), who in 1891 published at his own expense (but who sold millions of copies) the book “Science in the kitchen and the Art of eating well. Practical manual for families“. Artusi is the progenitor of the zero-kilometre food and the codifier of the domestic cusine and prompter of nutritious and health principles. This handbook with 790 recipes, enriched with anecdotes and stories, is now more than ever relevant in the search for the recovery of culinary traditions as a cultural heritage.

This cookbook revives the idea of the simplicity of domestic cusine, healthy and without frills, attentive to seasonality and typicality of the place that in Italian history has always guided the gastronomic culture.