Ingredients
INDICE DELLE MATERIE
RICETTE
BRODI, GELATINA E SUGHI
MINESTRE
MINESTRE ASCIUTTE E DI MAGRO
PRINCIPTI
SALSE
UOVA
PASTA E PASTELLE
RIPIENI
FRITTI
Fritto di pasta ripiena
Fritto di ricotta
Firtto ripieno di mostarda
Fritto di mele
Fritto di cardoni
Fritto di finocchi
Carote fritta
Fritto di pesche
Fritto di semolino
Pallottole di semolino
Fritelle di polenta alla lodigiana
Fegato di maiale frito
Granelli fritti
Fritto composto alla bolognese
Fritto alla romana
Frittelle di riso I, II
Frittelle di semolino
Frittelle di tondone
Krapfen*** [for recipe see Italy Revisited/Calconi]
Bombe e pasta siringa
Bombe composte
Bombe di semolino
Carciofi fritti
Zucchini fritti
Ciambelline *** [For recipe see Italy Revisited/Fritters]
Donzelline
Fritte di chifele
Amaretti fritti
Crescente
Crescioni
Crocchette
Croccheete d'animelle
Crocchette di roso semplici
Crocchette di riso composte
Corcchette di patate, ripienne
Perine di riso
Frite negli stecchini
Agnello in frittata
Polle dorato
Petti di pelle alla scarlatta
Pollo alla cacciatora
Pollo fritto con pomodori
Fegato col vino bianco
Fegato alla cacciatora
Castagnole
Crema fritta
Testicciuola d'agnello fritta
Coratella d'agnello alla bologuse
Aguello fritto alla bolognese
Coniglio fritto
Cotolette inbottie
Braciuoline di vitella di latte all uccelletto
Saltinbocca alla romana
Bocconi di pane ripieni
Fritto alla Garisenda
Frito di cervelloo, animelle
LESSE
TRAMESSI
UMIDI
RIFREDDI
ERBAGGI E LEGUMI
PIATTI DI PESCE
ARRESTI
PASTICCERIA
Strudel *** [for recipe see Italy Revisited/"Pies and Tarts"]
Presnite
Kugelhupf*** [for recipe see Italy Revisited/Holiday Breads]
Krapfen
Savarin*** [for recipe see Italy Revisited/Cakes]
Gateau a la noisette*** [for recipe see Cakes]
Baba*** [see recipe see Cakes]
Sfogliata ripiena di marzapane*** [for recipe see Italy Revisited/Pies and Tarts]
Budino di nocciuole (avellane), *** hazelnut pudding [Puddings and Creams]
Biscotti croccanti*** [see Italy Revisited/Cookies with Nuts]
Bostaoncelli croccanti*** [see Italy Revisited/Tarali Dolci]
Biscotti teneri***(see Italy Revisited/Cookies with Nuts]
Biscotti da famiglia*** [see Cookies without Nuts]
Biscotto alla sultana*** [see Cakes]
Brioches*** [for recipe see Italy Revisited/Pastries]
Pasta Margherita*** [see Italy Revisited/Cakes]
Torta Mantovana *** [see Pies and Tarts]
Torta ricciolina I *** [see Italy Revisited/Pies and Tarts]
Torta alla marengo *** [see Pies and Tarts]
Torta coi pinoli*** [see Pies and Tarts]
Torta avissera
Bocca di dama I
Dolce alla napoletana
Dolce tedesco
Pasta genovese
Pasta frolla*** [For recipe see Italy Revisited/Pastries]
Paste di farina gialla I, II*** [Cookies without Nuts]
Gialletti I, II*** [Cookies without Nuts]
Cenci*** [for recipe see Italy Revisited/Fritters]
Stiacciata coi siccioli [see Italy Revisited/X Italian Breads and Pizzas]
Stiacciata unta [see X Italian Breads and Pizzas]
Stiacciata alla livornese [see Holiday Breads]
Pane di Spagna [see Cakes]
Biscotto [see Cakes]
Biscotto di cioccolate [see Cakes]
Focaccia coi siccoli*** [For recipe see Italy Revisited/X Italian Breads and Pizzas]
Focaccia alla tedesca*** [For recipe see Italy Revisited X Italian Breads and Pizzas]
Panettone Mariette [Holiday Breads]
Ciambelle ossia buccellati, I, II*** [For recipes see Italy Revisited/Taralli Dolci]
Pasta Maddalena [see Cakes]
Pizza alla napoletana*** [For recipe see Italy Revisited/Pies and Tarts]
Pizza gravida [Pies and Tarts]
Quattro quarti all inglese [see Cakes]
Quattro quarti all Italiana [see Cakes]
Dolce di mandorle
Offelle di marmellate *** [For recipe see Italy Revisited/Pies and Tarts]
Offelle di marzapane
Crostate
Croccante
Salame inglese
Cavallucci di Siena*** [For recipe see Italy Revisited/Cookies with Nuts]
Ricciarelli di Siena*** [For recipe see Italy Revisited/Cookies with Nuts]
Cialdoni*** [Cookies without Nuts]
Fave alla romana o dei morti*** [For recipe see Italy Revisited/Cookies with nuts]
Cotognata
Tortelli di ceci*** [For recipe see Italy Revisited/Calconi]
Focacola alla portoghese*** [see Italy Revisited/X Italian Breads and Pizzas]
Amaretti I, II
Pasticcini di marzapana
Pasticcini di somolino
Pasticcini di riso *** [For recipe see Italy Revisited/Pies and Tarts]
Pasticcinidi pasta
Brigidini
Dolce di chiare d'uovo
Pastine pel the*** [See Italy Revisited/Cookies without Nuts]
Pane di sabbia
Torte e dolci al cucchiate
Torta di riso*** [See Italy Revisited/Pies and Tarts]
Torta di ricotta
Torta di zucca gialla
Torta di patate
Torta milanese
Torta di semolino
Torta di pane bruno alla tesdesca
Torta tedesca
Torta di mandorle e cioccolata*** [For recipe see Italy revisited/Cakes]
Pasticcini di pasta beignet coperti di ciocolate
Dolce Roma*** [For recipe see Italy Revisited/Cakes]
Dolce Torino
Dolce Firenze
Sformato cogli amaretti
perto di sabaione
Sformato di farina dolce
Biscottini puerparali*** [for recipe see Italy Revisited/Cookies with nuts]
Ribes all inglese
Prugue giulebbate
Budino di semoline
Budino di semolino e conserve
Budino di farina di riso
Budino alla tedesca
Budino di patate
Budino di riso
Budino di ricotta*** [for recipe see Italy Revisited/Pies and Tarts]
Budino alla napoletana
Budino nero
Budino di limone
Budino di ciccolate
Dolce di ciocolata
Budino di mandorle tostate
Budino Gabinetto
Pudding Casarino
Plum pudding
Plum cake
Bavarese lombarda dolce del giorno
Zuppa inglese
Zuppa tartara
Dolce di ciliege
Zuppa di visciole
Zuppa di limone
Sformato di conserve
Bianco mangiare
Sgonfiotto di farina gialla
Biscotto da servirsi con lu sabione
Sformato di savoiardi con lo sabaione
Crema
La tazzine
Crema alla francese
Crema montale
Croccante a bagna marin
Uova di neve
Latte brule
Latte alla portoghese
Latteruolo
Latteruolo semplice
Mele in gelatina
Pesche ripiene
Frittata a sgonfiotto ossia montata
Gnocchi di latte
Ciarlotta
Ciarlotta di mele
Migliaccio di Romagna
Souffle di cioccolata
Souffle di luisetta
Soufflet di farina di patate
Souffle di riso
Souffle di castagne
Albicocche in composta
Pere n composta I, II
Composta di cotogne
Riso in composta
Pasticcio a sorpressa
Gelatina di arancio in gelo
Gelatina di fragole in gelo
Gelatina di marasche e di visciole in gelo
Gelatina di ribes in gelo
Gelatina di lampane in gelo
Un uovo per un bambine
Budino di pane e cioccolata
Mele all inglee
Zabaine
SIREPPI
CONSERVE
LIQUORI
GELATI
COSE DIVERSE
*** The recipes marked with Astrix are currently available on this website, "www.italyrevisited.org," the remainder will soon be added.... The University of Toronto Press English translation of Pellegrino Artusi's cookbook can be found almost in its entirety at www.books.google.ca. (It's free).
Directions
Recipes currently available from "La Scienza in Cucina" at www.italyrevisited.org
B
o Biscotti croccanti [see Italy Revisited/Cookies with Nuts]
o Biscotti teneri [see Italy Revisited/Cookies with Nuts]
o Biscotti da famiglia [see Cookies without Nuts]
o Biscottini puerparali [for recipe see Italy Revisited/Cookies with nuts]
o Biscotto [see Italy Revisited/Cakes]
o Biscotto di cioccolata [see Italy Revisited/Cakes]
o Biscotto alla sultana, Italian raisin cake [see Cakes]
o Bostaoncelli croccanti [for recipe see Italy Revisited/Tarali Dolci]
o Brioches, yeast dough muffin-like sweets [for recipe see Italy Revisited/Pastries]
o Budino di nocciuole, hazenut pudding [Puddings and Creams]
o Budino di ricotta [for recipe see Italy Revisited/Pies and Tarts]
C
o Cavallucci di Siena [For recipe see Italy Revisited/Cookies with Nuts]
o Cenci [for recipe see Italy Revisited/Fritters]
o Cialdoni, rolled up wafer thin cookies [see Cookies without Nuts]
o Ciambelline [For recipe see Italy Revisited/Fritters]
o Ciambelle ossia buccellati, I, II [For recipes see Italy Revisited/Taralli Dolci]
o Croccante [See Nougats]
o Crostate [For recipe see Pies and Tarts]
D
o Dolce Roma [For recipe see Italy Revisited/Cakes]
F
o Fave alla romana o dei morti [For recipe see Italy Revisited/Cookies with nuts]
o Focaccia alla tedesca [For recipe see Italy Revisited/ X Italian Breads and Pizzas]
o Focaccia Alla Portoghese [for recipe see Italy Revisited/Cakes]
o Focaccia coi siccoli [For recipe see Italy Revisited/X Italian Breads and Pizzas]
G
o Gateau a la noisette [for recipe see Italy Revisited/Cakes]
o Gialletti [see Cookies without Nuts]
K
o Krapfen II [see Italy Revisited/Fritters]
o Kugelhuff, sweet yeast cake flavored with lemon zest [for recipe see Italy Revisited/Holiday Breads]
O
o Offelle di marmellate [For recipe see Italy Revisited/Pies and Tarts]
o Offelle di marzapane [For recipe see Italy Revisited/Pies and Tarts]
P
o Pane di Spagna [see Cakes]
o Panettone Marietta [Holiday Breads]
o Pasta di farina gialla [see Cookies without Nuts]
o Pasta frolla [For recipe see Italy Revisited/Pastries]
o Pasta Maddalena [see Cakes]
o Pasta Margherita [see Italy Revisited/Cakes]
o Pasticcini di riso [For recipe see Italy Revisited/Pies and Tarts]
o Pastine pel the [See Italy Revisited/Cookies without Nuts]
o Pizza alla napoletana [For recipe see Italy Revisited/Pies and Tarts]
o Pizza gravida [see Pies and Tarts]
Q
o Quatrro quarti all inglese [see Cakes]
o Quattro Quarti all'Italiana [see Cakes]
R
o Ricciarelli di Siena [For recipe see Italy Revisited/Cookies with Nuts]
S
o Salame Inglese, sponge roll cake with filling (for recipe see Italy Revisited/Cakes)
o Savarin, yeast cake topped with syrup [for recipe see Italy Revisited/Cakes]
o Sfogliata ripiena di marzapane [for recipe see Italy Revisited/Pies and Tarts]
o Stiacciata coi siccioli [see Italy Revisited/X Italian Breads and Pizzas]
o Stiacciata unta [see Italy Revisited/X Italian Breads and Pizzas]
o Stiacciata alla livornese [see Italy Revisited/Holiday Breads]
o Strudel [for recipe see Italy Revisited/"Pies and Tarts"]
T
o Torta alla marengo, pie with meringue topping [see Pies and Tarts]
o Torta coi pinoli, pine nut tart [for recipe see Italy Revisited/Pies and Tarts]
o Torta Mantovana, tart topped with pine nuts and almonds [for recipe see Pies and Tarts]
o Torta ricciolina I [for recipe see Italy Revisited/Pies and Tarts]
o Torta di riso [See Italy Revisited/Pies and Tarts]
o Torta di mandorle e cioccolata [For recipe see Italy revisited/Cakes]
o Tortelli di ceci [For recipe see Italy Revisited/Calconi]
Notes
"La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi (744 ricette) was first published in 1891; the second edition was published by Salami Editions in 1907 with the addition of an extra 22 recipes. Since then many Italian editions have been published (mostly exact copies of the original 1907 edition). A selection of recipes from Pellegrino's famous Italian cookbook, "La Scienza in Cucina e L'Arte di Mangiar Bene" was compiled by Olga Ragusa and published in English by the American publisher, S.F. Vanni in 1945. This cookbook entitled, "The Italian Cook Book" can be found in its entirety at www.archive.org. Some of the recipes from Olga Ragusa's edition are also present on this website.Recently entire English translations of this book under the title "Science in the Kitchen and the Art of Eating Well" have been made available, including one from The Toronto of University Press. Most of the text from The Toronto of University Press's recent translation can be found at WWW.BOOKS.GOOGLE.CA (It's free). The North American publishers are calling the book a classic, which it is, and showing reverence to the man who complied from various sources over 700 traditional Italian recipes. As the book was first published in 1891, over 120 years ago, the recipes in the original Italian book are copyright-free. Any photos or editors' personal notes added to the original text in updated editions, and/or translations of the recipes may not be copyright-free as they were not published prior to 1923 (This is the date the Library of Congress gives as needed for a text to be copyright-free, unless, of course, its author and/or the authors' heirs willingly give up ownership to the work and puts it in the public domain). Notes on PELLEGRINO ARTUSI FROM WIKIPEDIA: Pellegrino Artusi (pronounced [pelleˈɡriːno arˈtuːzi] was born August 4, 1820 near Florence, on March 30, 1911), he is best known as the author of famous Italian cookbook "La scienza in cucina e l'arte di mangiare bene" (The Science of Cooking and the Art of Eating Well). Son of a wealthy pharmacist named Agostino (called Buran, 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 Saint Pellegrino Laziosi of Forl. Like many wealthy children, he went to seminary school in the nearby town of Bertinoro. Between the years 1835 and 1850, Artusi spent a great deal of time in student circles in Bologna (in one of his works he claims to have been enrolled at the University). In the bar "Tre Re" he met the patriot Felice Orsini, from Meldola another town near Forl. When he went back 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 in Forlimpopoli on January 25, 1851 of the outlaw Stefano Pelloni, nicknamed the Shepard. 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 insane asylum. The following year, the family moved to Florence. 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 San Miniato al Monte cemetery. His most famous work is La scienza in cucina e l'arte di mangiare bene (The Science of Cooking and the Art of Eating Well). The title is clearly of a positivist bent. Artusi worshiped progress and the scientific method, which he used in his book. He was also an admirer of the physiologist Paolo 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 the unification of Italy, Artusi was the first to include recipes from all the different regions of Italy in a single cookbook. He is often credited with establishing a truly national Italian cuisine for the first time.... The case of minestrone and cholera. Of particular interest is the story told by Artusi himself regarding a bad experience which occurred during the summer in Livorno in 1855, when Artusi came in contact with cholera, the infective disease that in that era took many lives in Italy. Once in Livorno, Artusi went to a restaurant to have dinner. After eating minestrone, he decided to rent a room in the building belonging to one 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.
....Works. There are three works by Artusi: two non fiction books and a cooking manual. The non-fiction works, a biography of Ugo Foscolo and a critique of Giuseppe Giusti, went largely unnoticed and quickly went out of print.
His manual, however, entitled La Scienza in cucina e l'Arte di mangiar bene, was much more successful. In 1891, at age 71, he completed his cookbook, but 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 caught on, and before Artusi died, more than 200,000 copies had been sold. Filled with amusing anecdotes as well as recipes, the book is a perennial best seller in Italy, and has been translated into Spanish, Dutch, German and English, and most recently, Portuguese.
In 1904, Artusi published a practical manual for the kitchen, with over 3,000 recipes and 150 tables, simply entitled "Ecco il tuo libro di cucina" (Here is your cookbook) with the anonymous participation and influence of the baroness Giulia Turco. Dedications. Festa artusiana ? Artusi Festival Since 1997 the municipal 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. Editions. La Scienza in Cucina E L'arte Di Mangiar Bene, Grandi Tascabili Economici 1975, ISBN 88-7983-555-6. La Scienza in Cucina E L'arte Di Mangiar Bene. Torino: Einaudi, 2001. ISBN 8806158856. Science in the Kitchen and the Art of Eating Well, University of Toronto Press 2003, ISBN 0-8020-8657-8. Exciting Food for Southern Types. London: Penguin, 2011. ISBN 9780241951101. Excerpts.
References. Pirro, Deirdre (June 14, 2007). "Pellegrino Artusi" on www.theflorentine.it. |
