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Academia Barilla - Gastronomic Library
Academia Barilla - Gastronomic Library
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CULINARY ART by Celio Apicio – 385 d.C.
CULINARY ART IN ITALY by Alberto Cougnet – 1910
FUTURIST CUISINE by Filippo Tommaso Marinetti – 1932
IL LUNARIO DELLA PASTASCIUTTA di Gustavo Traglia – 1956
IL PICCOLO VIALARDI by Giovanni Vialardi – 1843
ON HONEST INDULGENCE AND GOOD HEALTH by Bartolomeo Sacchi – 1474
OPERA by Bartolomeo Scappi - 1570
SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL by Pellegrino Artusi - 1891
THE ART OF COOKING by Maestro Martino da Como – 1450
THE BOOK OF PASTA – Edizione Phaidon 2024
THE MODERN APICIUS by Francesco Leonardi – 1790
THEORETICAL-PRACTICAL CUISINE by Ippolito Cavalcanti – 1837
