Artusi’s January: Biancomangiare

Artusi’s cookbook is probably the first book I pick up to check a recipe, which is not always convenient seeing as it was written in 1891 and some of the methods, ingredients and techniques described just can’t be produced the same way over a century later. But it is somehow still current. I mean, his recipes are still the best traditional recipes. And with his witty anecdotes and practical recipes, it is actually a very good read. It’s an... Read More