In his 1891 cookbook, Pellegrino Artusi discusses the introduction and acceptance of the potato in Italian cuisine, from its early status as a rejected food to its widespread popularity by the 18th century. He includes statistics on the 790 recipes in his manual, noting that 30 feature potatoes or potato flour. The interesting placement of the first potato recipe in his book highlights the ingredient's versatility, culminating in its use in both savory dishes and desserts, showcasing the potato's reach across various culinary categories.
Artusi introduces the potato as a versatile and satisfying ingredient, emphasizing its rise from lowly acceptance to culinary prominence in Italy's cuisine.
Pellegrino Artusi's La Scienza in Cucina showcases over 790 recipes, highlighting the potato's extensive culinary uses, particularly in desserts and baked goods.
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