Italiaoutdoors Custom Vacation Planner and Guide

The Food and Wine of Italy

HISTORY OF ITALIAN FOOD AND WINE | ON THE TABLE FROM 1700 TO 1900

Annibale Carracci The Beaneater

At the beginning of the 18th century, Italian culinary books began to emphasize the regionalism of Italian cuisine rather than French cuisine. Books written then were no longer addressed to professional chefs but to bourgeois housewives. Periodicals in booklet form such as La cuoca cremonese ("The Cook of Cremona") in 1794 give a sequence of ingredients according to season along with chapters on meat, fish and vegetables. As the century progressed these books increased in size, popularity and frequency.

In the 18th century, medical texts warned peasants against eating refined foods as it was believed that these were poor for their digestion and their bodies required heavy meals. It was believed by some that peasants ate poorly because they preferred eating poorly. However, many peasants had to eat rotten food and moldy bread because that was all they could afford. In 1779, Antonio Nebbia from Macerata in the Marche region, wrote Il Cuoco Maceratese ("The Cook of Macerata"). Nebbia addressed the importance of local vegetables and pasta, rice and gnocchi. For stock, he preferred vegetables and chicken over other meats. In 1773, the Neapolitan Vincenzo Corrado's Il Cuoco Galante ("The Courteous Cook") gave particular emphasis to Vitto Pitagorico (vegetarian food). "Pitagoric food consists of fresh herbs, roots, flowers, fruits, seeds and all that is produced in the earth for our nourishment. It is named because Pythagoras, as is well known, only used such produce. There is no doubt that this kind of food appears to be more natural to man, and the use of meat is noxious." This book was the first to give the tomato a central role with thirteen recipes. Zuppa alli Pomidoro in Corrado's book is a dish similar to today's Tuscan pappa al pomodoro. Corrado's 1798 edition introduced a "Treatise on the Potato" after the French Antoine-Augustin Parmentier's successful promotion of it.

In 1790, Francesco Leonardi in his book L'Apicio moderno ("Modern Apicius") sketches a history of the Italian Cuisine from the Roman Age and gives the first recipe for a tomato based sauce. In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel, wrote A Treatise of Modern Cookery and Patisserie with recipes "suitable for a modest household". Many of his recipes are for regional dishes from Turin including twelve for potatoes such as Genoese Cappon Magro.

In 1829, Il Nuovo Cuoco Milanese Economico by Giovanni Felice Luraschi features Milanese dishes such as Kidney with Anchovies and Lemon and Gnocchi alla Romana. Gian Battista and Giovanni Ratto's La Cucina Genovese in 1871 addressed the cuisine of Liguria. This book contained the first recipe for pesto. La scienza in cucina e l'arte di mangiare bene ("The Science of Cooking and the Art of Eating Well"), by Pellegrino Artusi, first published in 1891, is widely regarded as the canon of classic modern Italian cuisine, and it is still in print. Its recipes come mainly from Romagna and Tuscany, where he lived.

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