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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In fact, almost half of Platina’s book is a direct copy of Martino’s opus. 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 de Rossi or Martino de Rubeis, called Maestro Martino or Martino of Comowas an Arye 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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Martino was applauded by his peers, earning him the epitaph of the prince of cooks. From Wikipedia, the free encyclopedia.

Maestro Martino, Libro de arte coquinaria

In acknowledgement of Martino, Platina stated “O immortal gods, which cook could compete with my friend Martino of Como, to a great extent the origin of what is written here? University of California Press.

This page was last edited on 6 Octoberat Retrieved from ” https: In Martino’s Libro de arte coquinariathere are several recipes for vermicelli, which can last two or three years doi o tre anni when dried in the sun. Little more is known about Martino but he was described by his friend Bartolomeo Sacchi known as Platina as “Prince of cooks librro whom I learned all about cooking” in De honesta voluptate et valetudine On Honest Pleasure and Good Health 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.

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.


He made his career in Italy and was the chef at the Roman palazzo of the papal chamberlain ” camerlengo “the Patriarch of Aquileia.

Later, his services passed on to Gian Giacomo Trivulzioa Milanese condottiere adventurer and eventually he ended up at the Vatican.

Martino’s book of recipes named the Liber de arte coquinaria is one coqjinaria the benchmarks of early European gastronomical literature, a precious testimony of kitchen etiquette and recipes in the Middle Ages. 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.

Medieval cuisine Italian chefs Italian food writers 15th-century Italian people.