Gillian Riley, esteemed food historian, passed away at age 90, leaving behind a legacy of knowledge, generosity, and passion for Italian culinary history.
Riley's work included a focus on historical Italian recipes, with the 'Libro di cucina' serving as a vital resource that reflects the cooking and spice use among the wealthy.
The spiced cake 'certosino di Bologna' exemplifies Riley's culinary insights, connecting modern practices with historical recipes and the cultural significance of spices in medieval Italy.
Her books, particularly 'The Oxford Companion to Italian Food', represent a remarkable compilation of culinary knowledge, shedding light on Italy's rich gastronomic heritage.
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