Couriermail

Italy's rich gourmet history

It is thought the father of modern cooking – or at least of modern cookbooks – was Italian. In his book, translated and published in English as The Art of Cooking, Maestro Martino, former cook to the Most Reverend Monsignor Chamberlain, Patriarch of Aquileia, shows his impeccable knowledge of the fare of regional Italy – the sausages of Bologna, the crayfish of Venice and the rice dishes of Lombardy. (28/04) Read