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Il cucchiaio d'argento (Italian: [il kukˈkjaːjo darˈdʒɛnto]), or The Silver Spoon in English, is a major Italian cookbook and kitchen reference work originally published in 1950 by the design and architecture magazine Domus. It contains about 2,000 recipes drawn from all over Italy, and has gone through eleven editions.
' The Talisman of Happiness '), written by magazine editor Ada Boni, is a well-known Italian cookbook originally published in 1929. [1] It is believed to be the first Italian cookbook specifically targeted towards housewives , and along with the work of Pellegrino Artusi and Editoriale Domus' Il cucchiaio d'argento , it is considered one of the ...
Pellegrino Artusi, in his 1891 cookbook, gave a recipe using onions, garlic, oil, parsley, salt, and pepper, with: whatever fish you may have on hand, including sole, red mullet, gurnard, dogfish, mantis shrimp, and other types of fish in season, leaving the small fish whole and cutting the big ones into small pieces.
Stracciatella soup with spinach. Traditionally stracciatella alla romana used to be served at the start of Easter lunches. [1] [2] Stracciatella alla romana is traditionally prepared by beating eggs and mixing in grated Parmesan cheese, salt, pepper, nutmeg, lemon zest, and sometimes semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to produce little ...
First published in Milan on 15 December 1929 on the initiative of the journalist and literary man Umberto Notari, at the suggestion of his wife Delia Pavoni, who directed it until her death in 1935, the magazine was first created with the purpose of enhancing and promoting the traditional recipes of the Italian culinary art, as explained by the official name of the magazine.
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang. Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book.
Ada Boni (née Giaquinto; 1881–1973) was an Italian chef, magazine editor, food writer and book author. Her most famous book, Il talismano della felicità (The Talisman of Happiness in English), published in 1928, is considered one of the classic Italian cookbooks [1] [2] and is still very popular. [3]
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