Pellegrino Artusi and the Culinary Unification of Italy
(Pellegrino Artusi e l’unità d’Italia in cucina)
A documentary exhibition celebrating Pellegrino Artusi
Opening on November 10, 2022, at the
Italian Cultural Institute of San Francisco, 710 Sansome St (new location)
On view through November 30, 2022 by appointment
contact.sanfrancisco@esteri.it
The exhibition by Casa Artusi Pellegrino Artusi and the Culinary Unification of Italy (Pellegrino Artusi e l’unità d’Italia in cucina) explores the world-famous cookbook La scienza in cucina e l’arte di mangiar bene (Science in the Kitchen and the Art of Eating Well) published by Pellegrino Artusi in 1891. More than a cookbook, this book was a political project – the contribution Artusi wanted to give his country, laboriously unified a few years earlier. Artusi’s work aimed to reflect the traditions of the whole country, not denying the extraordinary variety of local traditions, rather putting them into circulation, making them known and shared. This project – also a linguistic one: telling the kitchen in a “national” language that everyone could understand – worked in a “inter-active,” almost a collective way, involving the many readers who sent Artusi suggestions, advice and new recipes. That’s why La scienza in cucina e l’arte di mangiar bene became a sort of collective work, adding more and more recipes over twenty years and fifteen editions, and published up until Artusi’s death (1911). This exhibition includes 16 panels about Pellegrino Artusi and the culinary unification of Italy.
CASA ARTUSI
Casa Artusi is a cultural center dedicated to the domestic culinary arts, named for Pellegrino Artusi, the first great ambassador of #madeinER (made in Emilia-Romagna) cuisine. The center promotes the art of artisanal home-cooking in theory and practice, in collaboration with the Mariette Association of Forlimpopoli, a group of more than 100 volunteers dedicated to protecting and passing on from generation to generation the experience and traditions of home cooking.
Fresh pasta is a touchstone of Emilia-Romagnan cooking and a cornerstone of the region’s culture. Every home cook has their secrets and techniques, but they all agree that the art of hand-rolling pasta with the mattarello in the Emilia-Romagnan way is a world-heritage treasure.
 Comune di Forlimpopoli |
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