Libro de Arte Coquinaria [Maestro Martino] on *FREE* shipping on qualifying offers. The riotous theater of the kitchen, with recipes handed down. Maestro Martino: Libro de arte coquinaria (sec. XV). — Based on: Arte della cucina. Libri di ricette, testi sopra lo scalco, i trinciante e i vini. Dal XIV al XIX secolo. Libro de arte coquinaria – Martino da Como. Angie Cafiero. Uploaded by. Angie Cafiero! ” ” # $ % $ & $ ‘(() $ * * + $%, * -. % / ” / $01 ‘(20 % 3 4 * 5 & 6 $! 7 7# 7 .
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Martino da Como
He made his career in Italy and was the chef at the Roman palazzo of the papal chamberlain ” camerlengo “the Patriarch of Aquileia. Medieval cuisine Italian chefs Italian food writers 15th-century Italian people.
Martino de Rossi or Martino de Rubeis, called Maestro Martino or Martino of Comowas an Italian 15th-century culinary expert who was unequalled in his field at the time and could be considered the Western world’s first celebrity chef.
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Platina openly acknowledges in his book that most of his recipes came from Martino whom he compared to a Greek philosopher in his ability to improvise on a culinary theme. Martino’s book of recipes named the Liber de arte coquinaria is one of the libor of early European gastronomical literature, a precious testimony of kitchen etiquette and recipes in the Middle Ages.
Libro de arte coquinaria [electronic resource] : Rome, ca. in SearchWorks catalog
Later, his services arrte on to Gian Giacomo Trivulzioa Milanese condottiere adventurer and eventually he ended up at the Vatican. Between and he made his way to Rome in order to cook for Ludovico TrevisanCardinal Patriarch of Aquileia, who made a name out of lavish banquets and opulent receptions.
This page was last edited on 6 Octoberat Retrieved from ” https: Little more is known about Martino but he was described by his friend Bartolomeo Sacchi known as Coquonaria as “Prince of cooks from whom I learned all about cooking” in De honesta voluptate et valetudine On Honest Pleasure and Good Health The recipes in this tome were highly influential during the 15th century, so much so that Bartolomeo Sacchi known as il Platina the humanist philosopher and papal librarian, liberally included large portions of its text into his own work on culinary art entitled De Honesta Voluptae et Valetudine.
University of California Press. In fact, almost half of Platina’s book is a direct copy of Martino’s opus.
Libro de arte coquinaria – Martino da Como | Angie Cafiero –
Martino was applauded by his peers, earning him the epitaph of the prince of cooks. The first mention of a vermicelli recipe is in the book De arte Coquinaria per vermicelli e maccaroni siciliani The Art of Cooking Sicilian Macaroni and Vermicellicompiled by Martino.