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Trattato di cucina, pasticceria moderna, credenza e relativa confettureria

Author:

Giovanni Vialardi

Publication date:

1854

Giovanni Vialardi, a cook at Charles Albert’s court, describes and illustrates more than 2000 recipes in his complex essay. It is a book that takes from the tradition of the great French chefs and anticipates the well-known recipe book by Artusi by some years. Vialardi skillfully describes products, ingredients and techniques to make dishes worth of the royal table. The reader may notice something peculiar in this book, and that is the employment of the metric system to dose the ingredients. Such a system was abolished by the Restoration and re-introduced in 1844 by the King of Sardinia.

Il buon brodo congiunto a diverse sostanze alimentarie, come sarebbero il pane, le paste, la verdura, le fecole, ecc., confezionate con uova, formaggio, butirro, prende il nome di zuppa o minestra. Le buone zuppe o minestre sono le confortatrici dei convalescenti, l’annunzio foriero d’un buon pranzo, e preparano lo stomaco a ben pranzare.

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