A is for Pellegrino Artusi

This is my contribution to Round Thirteen of ABC Wednesday. I am focusing on people for the fourth time, some famous, some infamous and some half-forgotten, although I am worried that I may have exhausted some letters of the alphabet, but I’ll see how it goes!
Pellegrino Artusi

Pellegrino Artusi

Long before the likes of Heston Blumenthal brought scientific method into the kitchen and Jamie Oliver churned out his endless cookery books there was Pellegrino Artusi leading the way with his book ‘La Scienza in Cucina e l’arte di Mangiare Bene’ in 1891.

Artusi was born in 1820 in Forlimpopoli in what is now the Molise region of Italy, the son of a wealthy pharmacist. He was named Pellegrino in honour of Saint Pellegrino Laziosi of Forlì.

He enjoyed a colourful early life as a student, spending much of his time at the bar ‘Tre Re’ with his friend Felice Orsini, the future revolutionary, mad bomber and would-be assassin of Napoleon III.

Artusi returned to Forlimpopoli to take over the running of the family business and he might have remained there but for an event of extreme violence that was to shatter their lives.

Pellegrino ArtusiIn January 1851, the quiet town was taken over by the notorious outlaw Stefano ‘The Shepherd’ Pelloni and his gang. They held the wealthier citizens hostage and held them in the local theatre while the gang rampaged through the town stealing at will.

Tragically the violation of Forlimpopoli did not end there and several women were raped, including Artusi’s sister. She was never to recover from her ordeal and slipped into a deep depression and was eventually admitted to an insane asylum.

Soon after the family moved to Florence and Artusi continued to be successful in business, enough to indulge his two great passions in life – literature and cooking.

He wrote three books, a biography of the revolutionary writer Ugo Foscolo, another on the poet Giuseppe Giusti, both of which were largely ignored, but his cookery manual was to be a lasting best seller.

Artusi was a great believer in scientific progress and he brought scientific methods to bear in all the recipes he included in ‘The Science of Cooking and the Art of Eating Well’. Written 20 years after Italian unification, it was the first to include recipes from all the country’s regions and thus the first to establish a national identity for Italian cooking.

La Scienza in Cucina e l’arte di Mangiare BeneHe didn’t complete his work until 1891 when he was aged 71 and couldn’t find a publisher, so he used his own money to publish it himself, selling a thousand copies over four years. But its fame spread by word of mouth and more than 200,000 were sold before Artusi’s death.

It remains a perennial best seller in Italy and has been translated into Spanish, Dutch, German, Portuguese and English. Part of its charm is in its mix of recipes and anecdotes, such as how a case of cholera led him to a superb recipe for minestrone.

Artusi tells of the time spent some time in Livorno on the coast in the summer of 1855. He visited a small restaurant one evening to sample the local version 0f minestrone which he really enjoyed, but that night he suffered terrible stomach cramps which he blamed on his meal.

Bust of Artusi

Bust of Artusi at the Porte Sante cemetery in Florence

It was only after he returned to Florence that he learned that Livorno had been struck by an outbreak of cholera and it was this that caused him so much discomfort and not his food. As a result Artusi included the recipe in his book so that we can still enjoy it today.

Artusi published a further cookery book in 1904 entitled ‘Ecco il tuo libro di cucina’, or ‘Here is Your Cookbook’,  a practical manual for the kitchen written in anonymous collaboration with the gastronome Giulia Turco.

Artusi did not marry and lived most of his life in his Florence home in D’Azeglio square with his Tuscan butler and cook for company before he died in 1911. His legacy is a bible of 790 recipes from simple broths to splendid desserts essential to any aspiring Italian chef.

Nobody’s prefect. If you find any spelling mistakes or other errors in this post, please let me know by highlighting the text and pressing Ctrl+Enter.

8 comments… Add yours
  • Roger Green 17th July 2013

    Happy for him, but sad for his sister.
    ROG, ABC Wednesday team

    Reply
  • ChrisJ 17th July 2013

    Coincidence! Your character could have known mine — both have a connection with Napoleon. Only mine, Anna, was a good few years older than Artusi.

    Reply
  • Meryl 17th July 2013

    I LOVED this post. How fascinating. I am going to look up his book! Thanks.

    Reply
  • rhymeswithplague 17th July 2013

    Go on, admit it, you made up every last one of those names! Pellegrino Artusi? Felice Orsini? Stefano Pelloni? Ugo Foscolo? Giuseppe Giusti? Really, you had me rolling on the floor laughing at those crazy Italian names.

    But Giulia Turco should have been Giulia Childini….

    Reply
    • Mr Parrot 17th July 2013

      Would I lie to you?! Felice Orsini will almost certainly put in an appearance in a later posting, but I’m afraid your Giulia Childini reference is lost on me.

      Reply
      • rhymeswithplague 17th July 2013

        Ian, Ian, are you Shropshire, er, Yorkshire, er, Lancashire lads unfamiliar with the great Julia Child? How about the movie Julie and Julia? It is, how you say, incroyable….

        Reply
  • Joy 17th July 2013

    What a fascinating story and person. I love old cookbooks, both a social document and usable. I was trying to think why the name Pellegrino sounded familiar, took me a while to remembered the mineral water.
    Joy – ABC Team

    Reply
  • Leslie 18th July 2013

    Another fascinating biography!

    Leslie
    abcw team

    Reply

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