Feb. 25 – Pellegrino Artusi was the man who more than any other played a major role in the spread of Italian culture through gastronomy. He was the “father” of “Science in the Kitchen and the Art of Eating Well,” a work first published in 1891, still widespread today. It offers 790 recipes, from broth to liqueurs, including soups, appetizers, main courses and desserts. And now an exhibition at the Italian Institute of Culture in Mexico City pays tribute to the great man. “Pellegrino Artusi – Italy in the kitchen” was inaugurated on Friday, February 20. In the year of Universal Exhibition in Milan, dedicated to food, this moment wants to give space to Italy’s culinary traditions, paying tribute to the cookbook that gave the foundation to modern Italian cuisine. Artusi developed the first national culinary profile and, in a newly reunified country, the volume went to press for fifteen different editions between 1891 and 1911. The exhibition, which will remain on permanent display at the Italian Cultural Institute of Mexico City, was organized by the Regional Council of Emilia-Romagna in the World, the Department of Culture of the Region, and Casa Artusi as part of events on the “Year of Italy in Latin America,” promoted by the Ministry for Foreign Affairs, and “Emilia-Romagna towards Expo 2015”.
