201
Gastronomia - Latini, Antonio
I skip it to the modern day, overo the art of arranging them well, 1693
Estimate
€ 300 - 400
Sold
€ 486
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Information
Naples, [Dom. Ant. Parrino, and Michele Luigi Mutii], 1693. In 4th. Only the first part. Heads, initials and woodcut friezes, dedication to Fabrizio Carafa, detached title page, light burnishing, on a few more intense papers, slight scattered blooms, restoration to the last paper, binding of the time in half green leather with author and title imprinted in gold on the smooth spine with friezes, binding partially detached from the body of the book, slight defects. Paper bookplate on the counterplate.
Specialist Notes
Fundamental treatise for Italian culinary culture in its second edition. Summa of recipes, scaling and carving techniques, ways of organizing banquets, which collects a centuries-old tradition, ranging from Platina (1474) to contemporary writers to Antonio Latini (1641-1696). There are numerous information on the preparation of the banquets set up in Rome, Naples, Pozzuoli, Torre del Greco by the author. The text also contains a tomato-based recipe, the first published that includes the ingredient from the New World, and which is destined to become famous: "the Spanish-style tomato sauce".