The Thai-Italian Chamber of Commerce (#TICC), on the occasion of the V Week of Italian Cuisine, celebrate the bicentenary of the birth of Pellegrino Artusi, father of Italian cuisine. In fact, the theme of the V Edition “Knowledge and flavors of the Italian lands, 200 years after the birth of Pellegrino Artusi” will be dedicated to an emblematic figure of gastronomic research in the field of Italian regional varieties such as Pellegrino Artusi, which he recurs this year the bicentenary of his birth (1820 – 1911).
IN THIS VIDEO: “Pellegrino Artusi’s Recipe no. 403 Eggplant Casserole”
Artusi wrote over 100 recipes in the chapter of “Science in the kitchen and the art of eating well” dedicated to stewed dishes.
Likewise, he was ahead of the times, anticipating modern nutritional advice by taking food, namely meat and vegetables, from two of nature’s great kingdoms.
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