Masters. Chief Chefs in the Italian Cuisine History

March 24, 2020

Masters. Chief Chefs in the Italian Cuisine History

Eating is one of the fundamental needs of all living creatures, but transforming, combining, mixing cooking in different ways the food in order to create different tastes, to find the right match to combine need and pleasure is a prerogative of the human beings.

And here the need becomes Culture, Tradition and Art. Italy is at first stage among the countries in terms of Culinary Culture, because our history tell about Empires, Colonies and human diffusion, especially in Europe. 


There is no place in the world where our dishes are not know and many recipe we believe traditional of France, Germany, Spain and other European countries are actually "sons" of our dishes.
All sons have fathers, obviously.
Fathers dedicated to the Culinary Art through researches, inventive experiments, care and passion. 
These fathers have left us and taught rules, doses, ingredients, innovations and discoveries. 


Here you find the names of some of our Master Chefs: 
Apicio (ancient Rome)
Cristoforo da Messisbugo (Reinassance)
Bartolomeo Scappi (Reinassance)


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