La scienza in cucina e l'arte di mangiar bene
Pellegrino Artusi, 1891
780 recipes
- "Drowned" Rump
- Almond and Chocolate Cake
- Almond Balls
- Almond Brittle
- Almond Brittle Cream, Bain-Marie
- Almond Cake
- Almond Milk Ice
- Amaretti (I)
- Amaretti (II)
- Amaretti Ice Cream
- Amaretti Mould Covered with Zabaione
- An Egg For A Child
- Anchovies, Mariner's Style
- Angelic Bread Soup
- Anise Rosolio
- Anolini, Parma Style
- Apple Charlotte
- Apples In Jelly
- Apples, English Style
- Apricot Compote
- Apricot Ice
- Apricot Preserve
- Aretine-Style Black-Eyed Green Beans
- Arista (Roast Pork Loin)
- Aromatic Little Maidens
- Artichoke and Pea Pie
- Artichoke Cutlets
- Artichoke Mold
- Artichokes in Sauce
- Artichokes In The Pan
- Asparagus
- Aspic (Savory Gelatin)
- Assorted Crostini
- Azarole Preserve
- Baba
- Baked Fish on a Dish
- Baked Polenta Pie
- Balsamella (Bechamel)
- Banana Ice Cream
- Batter for Frying
- Batter for Meat Fritters
- Bean Soup
- Beans Cooked Like Little Birds
- Beef a la Mode
- Beef Braciuola, Sauté Or Pan Style
- Beef Fillet with Marsala
- Beef, California Style
- Beefsteak in the Pan
- Beefsteak, Florentine Style
- Birds in Salmi
- Bitter Orange Preserve
- Black Cabbage as a Side Dish
- Black Cuttlefish Risotto, Florentine Style
- Black Pudding (Almond Meringue Mould)
- Blackberry Preserve
- Blancmange
- Boiled Chicken
- Boiled Fish
- Bolognese Strichetti
- Bolognese Sweet Bread
- Boned Stuffed Chicken
- Boned Thrushes in Aspic
- Booklet Pizza (Fried Layered Pastry)
- Braised Beef
- Braised Beef Round, Bolognese (Garetto)
- Braised Fresh Fava Beans
- Braised Pearl Onions
- Braised Sturgeon (Fricandeau)
- Bread And Chocolate Pudding
- Breadcrumb Soup
- Brigidini (Anise Wafers)
- Brioches
- Broccoli or Turnip Tops, Florentine Style
- Broth
- Broth for the Sick
- Burnt Milk (Latte Brule)
- Buttered Calf's Foot
- Cabinet Pudding
- Cacciucco (Tuscan Fish Stew) I
- Cacciucco (Tuscan Fish Stew) II
- Cacimperio (Piedmontese Fondue)
- Caesar's-Mushroom Soup
- Caper and Anchovy Sauce
- Caper Crostini
- Caper Sauce for Boiled Fish
- Capon Cooked in a Bladder
- Capon Galantine
- Cappelletti, Romagna Style
- Cardoon Mold
- Cardoons with Bechamel
- Carthusian-Style Soup
- Castagnole I
- Castagnole II
- Cat's Tongues
- Cauliflower Frittata
- Cauliflower Mold
- Cauliflower with Bechamel
- Cauliflower, Romagna Style
- Cavallucci of Siena
- Celery as a Side Dish
- Celery as Garnish for Boiled Meat
- Cenci (Fried Sweet Rags)
- Cesarino Pudding
- Charlotte
- Cherry Dessert
- Chestnut Dessert with Whipped Cream
- Chestnut Ice Cream
- Chestnut Souffle
- Chestnut-Flour Cake (Castagnaccio)
- Chicken Breasts, Sauté
- Chicken Breasts, Scarlet Style
- Chicken Giblet Stew with Celery
- Chicken In Egg Sauce
- Chicken in Tuna Sauce
- Chicken Marengo
- Chicken Porchetta Style
- Chicken Rudini Style
- Chicken Soufflé
- Chicken With Cream
- Chicken With Marsala
- Chicken With Sausages
- Chicken-Liver Crostini
- Chicken-Liver Crostini With Sage
- Chicken, Country Style
- Chicken, Hunter's Style
- Chickpea Sweet Tortelli
- Chocolate Dessert
- Chocolate Ice Cream
- Chocolate Pudding
- Chocolate Souffle
- Chocolate Sponge Cake
- Chocolate-Covered Beignet Pastries
- Choux-Paste Pastries
- Cibreo
- Cinchona Elixir
- Citron Rosolio
- Citron Syrup
- Claret Cup
- Clove-Studded Braised Beef
- Cold Game Pie
- Cold Milk-Fed Veal Galantine
- Composed Milk Soup
- Cornmeal Souffle
- Corsican-Style Tripe
- Couscous
- Cracklings Flatbread
- Crayfish Risotto
- Crayfish Soup with Meat Sauce
- Creamed Scrambled Eggs
- Crescente (Bolognese Fried Bread)
- Crescioni (Fried Spinach Turnovers)
- Cresentine (Garlic Toasts)
- Croquettes
- Crostate (Fruit or Cream Tarts)
- Crunchy Biscuits I
- Crunchy Biscuits II
- Crunchy Little Sticks
- Curly Tart I
- Curly Tart II
- Currant and Raspberry Preserves
- Currant Jelly
- Currant Syrup
- Custard Cream
- Custard Ice Cream
- Cutlets in Paper (en Papillote)
- Cutlets with Ham
- Cuttlefish with Peas
- Devil's Chicken
- Domestic Duck
- Domestic Duck With Rice Garnish
- Domestic Goose
- Donzelline
- Dressed Chicken (Chicken in Pastry)
- Dressed Lamb Cutlets
- Dried Artichokes for Winter
- Dried Mushrooms
- Dried-Pea Puree Soup
- Eel with Peas
- Eel with Wine
- Eel, Florentine Style
- Egg Yolks on Canape
- Egg-Bread Soup
- Egg-White Cake
- Eggplant Gratin
- Elvers, Pisan Style
- Encased Stew
- English Salami (Filled Sponge Roll)
- English-Style Currants
- English-Style Pound Cake
- Fallow-Deer Cutlets, Hunter's Style
- Family Biscuits
- Fennel as a Side Dish
- Fennel Mold
- Fennel with Bechamel
- Ferrara Salame with Sauce (Salama da Sugo)
- Filled Bread Soup
- Filled Cheese Puffs
- Fillet, Parisian Style
- Fine Spice Blend
- Firm Quince Paste
- Fish with Breadcrumbs
- Florence Dessert
- Flour Dumpling Soup
- Flowered Crostini
- Frangipane Tart
- French Cream
- French Onion Soup
- Fresh Pea Mold
- Fresh Tuna with Peas
- Fricandeau
- Fricassee
- Fried Amaretti
- Fried Anchovies
- Fried Apples
- Fried Artichokes
- Fried Cardoons
- Fried Carrots
- Fried Chicken with Tomatoes
- Fried Chifels
- Fried Cream I
- Fried Cream II
- Fried Eggplant
- Fried Elvers I
- Fried Elvers II
- Fried Fennel
- Fried Granelli (Ram's Fry)
- Fried Lamb, Bologna Style
- Fried Mantis Shrimp
- Fried Morsels on Skewers
- Fried Mostarda-Filled Pastry
- Fried Mushrooms
- Fried Peaches
- Fried Pork Liver
- Fried Rabbit
- Fried Ricotta
- Fried Salt Cod
- Fried Semolina
- Fried Smooth-Hound
- Fried Stuffed Pastry
- Fried Zucchini I
- Fried Zucchini II
- Frittata Curls for Garnish
- Frittata in Clogs (with Ham)
- Frittata with Veal Kidney
- Fritto alla Garisenda
- Frog Risotto
- Frog Soup
- Frogs, Florentine Style
- Frozen Biscuit (Pezzo in Gelo)
- Frozen Coffee with Milk
- Fruit Preserved in Spirits
- Genoese Sauce for Boiled Fish
- Genoese Sponge
- Genoese-Style Savory Pudding
- German Cake
- German Rosolio
- German Sweet
- German-Style Brown Bread Cake
- German-Style Cake
- German-Style Pudding
- Gnocchi (in Broth)
- Golden Fried Chicken I
- Golden Fried Chicken II
- Goose Liver
- Greased Flatbread
- Green Bean Frittata
- Green Bean Mold
- Green Beans and Zucchini Saute
- Green Beans in Egg Sauce
- Green Beans Scented with Vanilla
- Green Beans with Bechamel
- Green Sauce (Salsa Verde)
- Green Sauce (Sauce Ravigote)
- Green Tagliatelle
- Grilled Artichokes
- Grilled Cardoons
- Grilled Eggplant
- Grilled Grey Mullet
- Grilled Mushrooms
- Grilled Pigeon
- Grilled Red Mullet, Mariner's Style
- Grilled Rock Mullet
- Grilled Salt Cod
- Grilled Sole
- Grilled Squid
- Grilled Tuna
- Guinea Fowl
- Hake, Palermo Style
- Half Puff Pastry
- Hare Loaf
- Hare Pie
- Hare Stew
- Hazelnut Cake
- Hazelnut Pudding
- Health Biscuits
- Health Soup (Santé)
- Hollandaise Sauce
- Hot Chocolate
- Hunter's-Style Rice
- Icing and How to Ice
- Italian-Style Pound Cake
- Kidneys for Lunch
- Kidneys, Florentine Style
- Kidneys, Paris Style
- Krapfen I
- Krapfen II
- Krapfen Soup
- Kugelhupf
- Lady's Mouth I
- Lady's Mouth II
- Ladyfinger Mold With Zabaglione
- Lamb Cooked Tripe-Style
- Lamb in Frittata
- Lamb Pluck, Bologna Style
- Lamb Shoulder, Hungarian Style
- Lamb with Peas, Romagna Style
- Lamb, Eastern Style
- Lamb's Head
- Larded Pot Roast
- Latteruolo (Corpus Domini Milk Tart)
- Lean Fish Pie
- Lean Pea-Puree Soup
- Lean Sauce for Dressed Pasta
- Lean Semolina
- Lean Soup with Wedge Clams
- Lean Stuffed Zucchini
- Lean Yellow Farinata
- Leavened Dough Mold
- Leg or Shoulder of Mutton in Casserole I
- Leg or Shoulder of Mutton in Casserole II
- Lemon Ice
- Lemon Pudding
- Lemon Sweet Soup
- Lenten Spaghetti
- Lenten Spinach, Romagna Style
- Lentil Soup
- Liquid Quince Preserve
- Little Cups
- Little Maidens Stuffed with Salted Anchovies
- Little Milk-Fed Veal Roasts with Sage
- Little Puerperal Biscuits
- Little Quail-Style Rolls
- Little Rice Pears
- Little Rings (Ciambelline)
- Little Yellow Cakes I
- Little Yellow Cakes II
- Liver and Anchovy Crostini
- Liver Loaf
- Liver Pie
- Liver with White Wine
- Liver, Hunter's Style
- Livornese Easter Flatbread
- Lobster
- Lobster Cutlets
- Lombard Bavarian Cream
- Luisetta's Souffle
- Macaroni Pie
- Macaroni with Bechamel
- Macaroni with Breadcrumbs
- Macaroni With Sardines, Sicilian Style
- Macaroni, Bologna Style
- Macaroni, French Style
- Macaroni, Naples Style I
- Macaroni, Naples Style II
- Macedonia (Fruit in Jelly)
- Maddalena Cake Batter
- Maitre d'Hotel Sauce
- Malfattini (Little Pasta Crumbs)
- Mallard, Or Wild Duck I
- Mallard, Stewed II
- Mantua Cake
- Marena (Sour Cherry Syrup)
- Marena to Trifle With
- Marengo Tart
- Margherita Cake
- Marietta's Panettone
- Marinated Fish
- Marmalade Offelle
- Marzipan Offelle
- Marzipan Pastries
- Marzipan Puff Pastry
- Mayonnaise Salad
- Mayonnaise Sauce
- Meat Filling for Puff-Pastry Pastries
- Meat Gravy (Sugo di Carne)
- Meat Gravy the French Call Espagnole Sauce
- Meat in the Empress's Style
- Meat Passatelli Soup
- Meat Pie
- Meat Rolls, Bartola Style
- Meat Rolls, Peasant Style
- Meat-Stuffed Artichokes
- Meat, Genoese Style
- Meatballs
- Meatloaf
- Milanese Sweet Torte
- Milk Gnocchi (Sweet)
- Milk-Fed Veal Breast Stew with Fennel
- Milk-Fed Veal Cutlets, 'Little Bird' Style
- Milk-Fed Veal in Light Stew
- Milk-Fed Veal Liver, Soldier's Style
- Milk-Fed Veal Tongue in Piquant Sauce
- Milk-Veal Cutlets in Egg Sauce
- Milk-Veal Cutlets with Truffles, Bologna Style
- Milk-Veal Scaloppine Tart
- Minestrone
- Mixed Fruit Ice
- Mixed Fry, Bologna Style
- Mock Thrushes
- Molded Semolina Soup I
- Molded Semolina Soup II
- Mushroom Mould
- Mushrooms Preserved in Oil
- Mutton Chops and Veal Fillet, Financier's Style
- Neapolitan Pudding
- Neapolitan Sweet
- Neapolitan Sweet Pizza
- Nocino (Walnut Liqueur)
- Nougat (Torrone) Ice Cream
- Olives in Brine
- Onion Frittata
- Orange Ice
- Orange Jelly (Set)
- Orange Preserve
- Orange Punch
- Orzata (Almond Orgeat)
- Osso Buco
- Oven-Baked Breast of Milk-Fed Veal
- Ox Tongue in Meat Gravy
- Pan-Cooked Cardoons
- Panata (Bread Soup)
- Pappardelle With Hare I
- Pappardelle With Hare II
- Pappardelle With Rabbit Sauce
- Pappardelle, Arezzo Style
- Paradise Soup
- Parisian Punch
- Passatelli Soup
- Pasta Matta (Plain Dough)
- Pasta With Teal
- Pasta, Hunter's Style
- Pastry for Cold Meat Pies
- Pea Purée Soup (with Meat)
- Peach Ice
- Peaches in Spirit
- Peaches on Ice
- Pear Compote I
- Pear Compote II
- Pearl Onions as Garnish for Cotechino
- Peas with Cured Pork Belly
- Peas with Ham
- Peas, French Style I
- Peas, French Style II
- Pepper Sauce
- Pigeon English Style (Piccion Paio)
- Pigeon Ragout
- Pigeon Timballo
- Pigeon Tortellini
- Pigeon with Peas
- Pine Nut Tart
- Piquant Sauce I
- Piquant Sauce II
- Pistachio Ice Cream
- Plum Cake
- Plum Preserve
- Plum Pudding
- Poached Eggs
- Polenta Fritters, Lodi Style
- Pork Brain Pudding
- Pork Chops in the Scamerita
- Pork Roasted in Milk
- Portugal Rosolio
- Portuguese-Style Cake
- Portuguese-Style Milk Custard
- Pot Roast
- Pot Roast Scented with Garlic and Rosemary
- Pot-Roast Chicken, Bologna Style
- Potato Cake
- Potato Cake I
- Potato Cake II
- Potato Croquettes
- Potato Dumpling Soup
- Potato Flour Souffle
- Potato Gnocchi
- Potato Pudding
- Potato Puree
- Potato Salad
- Pregnant Pizza (Filled Sweet Tart)
- Preserve Mould
- Preserved Pork Liver Bundles
- Presnitz
- Prunes in Syrup
- Puff Pastry
- Puffs and Piped Choux Paste
- Pureed Greens Soup
- Pureed Lentils as a Side Dish
- Puréed Meat Soup
- Quail with Rice
- Queen's Soup
- Quenelles
- Quince Compote
- Quince Jelly
- Quince Paste (Cotognata)
- Raspberry Ice
- Raspberry Jelly (Set)
- Raspberry Shrub
- Raspberry Syrup
- Ravioli
- Ravioli, Genoese Style
- Ravioli, Romagna Style
- Raw-Meat Meatloaf, Florentine Style
- Red Mullet with Prosciutto
- Red Mullet, Livorno Style
- Red Mullet, Viareggio Style
- Redcurrant Ice
- Redcurrant Jelly (Set)
- Redcurrants, French Style
- Refashioned Boiled Beef
- Refashioned Boiled Beef, English Style
- Refashioned Boiled Beef, Italian Style
- Refined Herring
- Ricciarelli of Siena
- Rice and Sausages (Veneto Style)
- Rice As A Side Dish
- Rice Cake
- Rice Dumpling Soup
- Rice Fritters I
- Rice Fritters II
- Rice In Compote
- Rice Mold with Giblets
- Rice Mold with Gravy Garnished with Giblets
- Rice Pastries
- Rice Pudding
- Rice Souffle
- Rice with Zucchini
- Rice-Flour Pudding
- Rich Rice Croquettes
- Ricotta Brick Soup
- Ricotta Cake
- Ricotta Fritters
- Ricotta Pudding
- Ricotta-Based Soup
- Ring Cakes, or Buccellati (I)
- Ring Cakes, or Buccellati (II)
- Risotto alla Milanese I
- Risotto alla Milanese II
- Risotto alla Milanese III
- Risotto With Fish Broth
- Risotto with Mushrooms
- Risotto with Peas
- Risotto with Tench
- Risotto with Tomatoes
- Risotto with Wedge Clams
- Roast Beef I
- Roast Beef II
- Roast Domestic Duck
- Roast Eel
- Roast Hare I
- Roast Hare II
- Roast Lamb, Arezzo Style
- Roast Leg of Mutton
- Roast Milk-Fed Veal
- Roast Pork Tenderloin
- Roast Rabbit
- Roast Small Birds
- Roast Stuffed Beef Roulade
- Roast Stuffed Chicken
- Roast Truffled Capon
- Rolled Wafers (Cialdoni)
- Romagna Migliaccio (Pig's-Blood Sweet Cake)
- Roman Beans, or Beans of the Dead
- Roman Broccoli
- Roman Punch
- Roman-Style Fry I
- Roman-Style Fry II
- Roman-Style Gnocchi
- Rome Dessert
- Roschetti
- Rose Preserve
- Russian Salad
- Rustic Spaghetti
- Salt Cod Cutlets
- Salt Cod in Sweet-and-Strong Sauce
- Salt Cod in White Sauce
- Salt Cod Montebianco (Brandade)
- Salt Cod, Bologna Style
- Salt Cod, Florentine Style
- Saltimbocca, Roman Style
- Sand Cake
- Sandwiches
- Sapa (Grape Must Syrup)
- Sauce for Grilled Fish
- Sauerkraut I
- Sauerkraut II
- Sausage With Eggs
- Sausage With Grapes
- Sauteed Kidneys
- Sauteed Potatoes
- Sauteed Tench
- Savarin
- Savoy Cabbage Side Dish
- Scaloppine of Pounded Meat
- Scaloppine with Sour Cream
- Scaloppine, Bologna Style
- Scaloppine, Genoa Style
- Scaloppine, Livorno Style
- Scarlet Tongue
- Semolina and Preserve Pudding
- Semolina Balls
- Semolina Cake
- Semolina Fritters
- Semolina Gnocchi
- Semolina Hazelnut Soup
- Semolina Mold Stuffed with Meat
- Semolina Passatelli
- Semolina Pastries
- Semolina Pudding
- Semolina Puffs
- Semolina Taglierini
- Shelled Beans as a Side to Boiled Meat
- Shortcrust Pastry
- Sieved Zucchini Mould
- Signora Adele's Mold
- Simple Latteruolo
- Simple Rice Croquettes
- Small Pasta or Capellini in Croaker Broth
- Smooth-Hound Rounds in Sauce
- Snapping Prawns
- Snow Eggs (Floating Islands)
- Soft-Boiled and Hard-Boiled Eggs
- Sole Fillets with Wine
- Sole-Fillet Garnish for a Fry of the Same Fish
- Sorrel Soup
- Soup on Meat Gravy
- Soup with Mullet Broth
- Sour Cherries Preserved in Their Own Spirit
- Sour Cherry Ice Cream
- Sour Cherry Jelly (Set)
- Sour Cherry Sweet Soup
- Spaghetti With Anchovies
- Spaghetti With Balsamella (Bechamel)
- Spaghetti With Cuttlefish Sauce
- Spaghetti With Hake
- Spaghetti With Peas
- Spaghetti with Wedge Clams
- Spanish-Style Soup
- Spinach as a Side Dish
- Spinach Frittata
- Spinach Mold
- Spleen Crostini
- Sponge Biscuit
- Sponge Cake (Pan di Spagna)
- Sponge Cake To Serve With Zabaglione
- Standing Artichokes, Florentine Style
- Stefani-Style Soup
- Stewed Angelshark
- Stewed Artichokes with Catmint
- Stewed Cardoons
- Stewed Coots
- Stewed Eel
- Stewed Eel, Comacchio Style
- Stewed Eggplant
- Stewed Fish Steak
- Stewed Frogs
- Stewed Lamb's Head
- Stewed Mantis Shrimp
- Stewed Mushrooms
- Stewed Pigeons
- Stewed Pike
- Stewed Pullet With Rice Garnish
- Stewed Smooth-Hound
- Stewed Starlings
- Stewed Stockfish
- Stewed Tongue
- Stracotto In The Whimsical Style
- Strawberry Ice
- Strawberry Jelly (Set)
- Strudel
- Stuffed Artichokes
- Stuffed Beef Braciuola, Stewed
- Stuffed Bread Morsels
- Stuffed Bread Rolls
- Stuffed Cabbage
- Stuffed Cutlets
- Stuffed Eggs I
- Stuffed Eggs II
- Stuffed Little Rolls with Artichokes
- Stuffed Mantis Shrimp
- Stuffed Meat Rolls
- Stuffed Milk-Fed Veal Breast
- Stuffed Mutton Loin
- Stuffed Peaches
- Stuffed Pork Loin
- Stuffed Potato Balls
- Stuffed Sardines
- Stuffed Scallop Shells
- Stuffed Tomatoes
- Stuffed Tongue Scallops on Display
- Stuffed Zucchini
- Stuffing for Chicken
- Sugared Toasted Almonds
- Sultana Cake
- Surprise Pie
- Surprise Pigeon
- Sweet Chestnut-Flour Mould
- Sweet Focaccia With Cracklings
- Sweet Souffle Omelette
- Sweet Tomato Preserve
- Sweet-and-Sour Pearl Onions
- Sweet-and-Sour Tongue
- Sweetbread Croquettes
- Sweetbreads in the Bottle Style
- Swiss Apple Tart
- Tagliatelle with Prosciutto
- Tagliatelle, Romagna Style
- Tartar Sweet Soup
- Tea
- Tea Biscuits
- Tea Spumone
- Tench in Zimino
- Tender Biscuits
- The Pope's Sauce
- Thousand-Foot-Soldiers Soup
- Three-Color Crostini
- Thrushes With Olives
- Tinned Tuna in Bologna-Style Sauce
- Toasted Almond Pudding
- Tomato Preserve Without Salt
- Tomato Sauce
- Tomato Sauce (Sugo)
- Tomato Tortino
- Tondone Fritters
- Tortelli
- Tortellini, Bologna Style
- Tortellini, Italian Style (Agnellotti)
- Tripe Bound with Eggs
- Tripe Meatballs
- Tripe with Sauce
- Tripe-Style Mushrooms
- Truffle Crostini
- Truffle Sauce
- Truffled Beef Loin
- Truffled Potatoes
- Truffles, Bologna Style, Raw, etc.
- Tuna Sauce (Tonnata)
- Turin Dessert
- Turkey
- Tuscan Peasant-Style Lean Soup
- Tuscan-Style Mostarda
- Two-Color Soup
- Various Frittatas
- Veal Cutlets, Milanese Style
- Veal in Tuna Sauce
- Veal Shank Stew (Muscolo)
- Veal Stracotto (Braised Veal)
- Walnut Cake
- Wedge Clams in Egg Sauce
- Wedge Clams, Livorno Style
- Whipped Cream Custard
- White Cabbage as a Side Dish
- White Sauce
- Whole Lentils as a Side Dish
- Wild Boar Between Two Fires
- Wild Boar, Sweet-and-Sour
- Woodcock Crostini
- Wrapped Cotechino
- Yellow (Cornmeal) Gnocchi
- Yellow Cornmeal Migliaccio I
- Yellow Cornmeal Migliaccio II
- Yellow Polenta with Sausages
- Yellow Pumpkin Cake
- Yellow Sauce for Boiled Fish
- Yellow Squash Soup
- Yellow-Flour Pastries I
- Yellow-Flour Pastries II
- Zabaione
- Zorama
- Zucchini Tart
- Zucchini with Oregano
- Zuppa Inglese (English Trifle)