The father of “unitary” Italian cooking thanks to his best seller La scienza in cucina e l'Arte del mangiar bene (The Science in the kitchen and the Art of Good Eating). Pellegrino Artusi in Wikipedia.
Carlo Emilio Gadda
CARLO EMILIO GADDA
Great Italian writer of Milanese origin and also a gastronomy critic. Quotes are from “Riso Patrio. Recipe”, published in Italian in Meraviglie d'Italia, Mondadori, Milan 1965. Carlo Emilio Gadda in Wikipedia.
Cover of Regional
by Anna Gosetti della Salda
ANNA GOSETTI DELLA SALDA
One of the most complete Italian cookbook that you can get. Well researched and written it contains more than 2160 recipes from every region of Italy.
The most influential Italian chef of the last 3 decades at least. His risotto recipes are in the Italian book Il Codice Marchesi (The Marchesi code), Marchesiana, Milan 2007.
Defined himself as a “humanist potmaker”, selling pots his whole life but was above all a well educated person, dedicated to the sciences of man. Historian, gastronomist, critic, writer, editor and discoverer of talent. The Milanese, the Lombard and the Italian cuisines held no secret from him. Quotes are from “Da riso a risotto” - “From rice to risotto”, an original article written for the GVCI forum.
Cover of La Gola
by Marino Marini
Gastronomist, author of books and publications, and librarian of the Scuola Internazionale di Cucina (International School of Cuisine), Alma di Colorno, Parma. Quotes are taken from the Chapter “Il risotto alla milanese” that will soon be published in his book “La Gola”, published by Food Parma.
Writer, culinary critic, food stylist and collaborator with Panorama, RistorArte, GolfLife, Uomini & Business and other Italian magazines and publications (http://www.robertaschira.com). Quotes are taken from “Risotto alla milanese: la ricetta perfetta”, published in RistorArte, The magazine of Design and Gastronomic Culture.