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Italian Cuisine History:

In 1904, Artusi published “Science in the Kitchen and the Art of Eating Well” , a practical manual for the kitchen, with over 3,000 recipes and 150 tables, simply entitled : “Ecco il tuo libro di cucina” ("Here is your cookbook") with the anonymous participation and influence of the baroness Giulia Turco.

Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BC. Food and culture were very important at that time as we can see from the cookbook (Apicius) which dates back to first century BC. Through the centuries, neighbouring regions, conquerors, high-profile chefs, political upheaval, and the discovery of the New World have influenced its development. Italian food started to form after the fall of the Roman Empire, when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation. The country was split. Regional cuisine is represented by some of the major cities in Italy. For example, Milan (north of Italy) is known for its risottos, Bologna (the central/middle of the country) is known for its tortellini and Naples (the south) is famous for its pizzas and spaghettis.



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Michele Casadei Massari is an Italian Chef based in New York City and believes passionately in these things: The power of self-expression, the importance of creativity, the beauty in sensory experiences, and the truth in science.

A true renaissance man, an entrepreneur, conceptual photographer, executive producer of books and music, public speaker, film advisor, T-shirt designer, and avid teacher, just to name a few of his vocations. Born in 1975 within the walls of his beloved Riccione, Italy and raised in Bologna, Michele moved to New York City in 2009, and has based his world of exploration and opportunity there ever since. Receiving a powerful education from the famed Alma Mater Studiorum - Università  di Bologna, Michele has translated his invaluable skills and curiosities acquired during his studies to establish himself as one of the most sought-after Executive Chefs and advisors in the world. Creative and expressive. Visionary and data driven. Fueled by exquisite sensory experiences and an endless thirst for exploration and knowledge. Michele is a dedicated student of the world, a pursuer of dreams, and a promoter of other Italian artistic talents. As an Executive Chef, each of his personal passions meld into a seamless stream of visionary food, thoughtful textures, and brilliant colors that are sure to delight, mesmerize, and inspire. Michele believes the most important values are love, friendship and support. His strongest individuality comes from the words of the Italian dramatist and poet Vittorio Alfieri : "Volli, e volli sempre, e fortissimamente volli" . Alfieri's motto, taken from a letter (Lettera responsiva a Ranieri de' Casalbigi, 1783), refers to his strong willpower, transleting "to will" than "to want" or "to long". Literally: "I willed, and always willed, and passionately strongly willed".

Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since the antiquity, and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world, chiefly that of the United States. Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional have proliferated with variations throughout the country.



The first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th century BC. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He said that flavors should not be masked by spices, herbs or other seasonings. He placed importance on simple preparation of fish. Simplicity was abandoned and replaced by a culture of gastronomy as the Roman Empire developed. By the time De re coquinaria was published in the 1st century AD, it contained 470 recipes calling for heavy use of spices and herbs. The Romans employed Greek bakers to produce breads and imported cheeses from Sicily as the Sicilians had a reputation as the best cheesemakers. The Romans reared goats for butchering, and grew artichokes and leeks.

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