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THE classic Italian cookbook: Cappelletti, Saltimbocca, Vitello Tonnato, Gnocchi alla Romana, Cacciucco, Stuffed artichokes, Ricciarelli, Nocino... They're all here, along with hundreds of other forgotten delicacies and clever variations on perennial favorites of the Italian table.
But first, a bit of background:
In 1891, Pellegrino Artusi, a 71-year-old retired silk merchant, gave up on trying to find a publisher for his cookbook, La Scienza in Cucina e L'Arte di Mangiar Bene, and self-published it. It took him four years to sell a thousand copies.
The next edition sold faster, so he increased the print-run of the third. Then, a miracle happened: The book was discovered by the middle class. Sales skyrocketed, and continue undiminished to this day. L'Artusi, as the book is called in Italy, is a household icon, a source of inspiration for generations of cooks, a family heirloom passed from mother to daughter.
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