A ceremony in Piazza Massimo d'Azeglio 35. The chosen location is the one in front of the house that hosted the Italian writer, gastronomy and literary critic for many years, author of the famous book on cooking that has become a real model. "Science in the kitchen and the art of eating well" was published in 1891 and has had 111 editions, with over a million copies sold.
Present the President of the Regional Council of Tuscany Eugenio Giani, the deputy mayor of the Municipality of Florence Cristina Giachi, the mayor of the Municipality of Forlimpopoli Milena Garavini e Luisanna Messeri, promoter of the initiative and pop cook of TV, 'Marietta' ad honorem (the highest recognition that is given to those who promote Artusi's name and figure in the world) and author of the book "The stories of #Artusi”(Published by Giunti) in which he reconstructs Pellegrino's existence step by step, underlining his active role in the cultural life of the capital Florence.
The historian also intervened Zeffiro Ciuffoletti e Luciano Artusi, there is also a representation of the Regional Union of Tuscan Chefs (president Roberto Lodovichi), the Florentine Chefs Association (president Massimiliano Catizzone), the Association of Restaurateurs Florence - Confcommercio (president Marco Stabile), the Venerable Confraternita de 'Quochi and a representation of the Tuscan hotel establishments.
“Artusi was truly a forerunner of what storytelling is today, the story that consists not only of the simple list of doses, ingredients and procedure, he has told us much more and perhaps for this reason it has remained over time. When ever you could think once that who wrote a book remained famous for so many years; and once the rights of the book were finished, everyone started publishing his recipe book, "he comments Leonardo Romanelli, writer and journalist.
“If you ask our chefs for their favorite dish, I am sure they will never tell you a starry dish but will quote simple dishes from grandmother or mother. The cuisine is for women, let's try to catch it again, ”comments the chef and writer Luisanna Messeri.
"The" Science in the kitchen and the art of eating well "is a book that was put in the brides outfit, like the sheets and tablecloths, naturally with the intention of making the child eat well", he explains Luciano Artusi, writer and historian of Florentine traditions.
For the occasion, the Tuscan chefs prepared many original recipes from the Artusi recipe book.
"This I made is recipe no. 374 the Liver Pan taken from the Artusi manual made up of toasted brioche, Vin Santo del Chianti jelly, liver bread and Certaldo onion in sweet and sour sauce ", illustrates Liliana Stredie, Association of Tuscan Chefs.
The Artusi manual represents the point of reference still today for all those who want to approach the world of cooking.