Recognised by all as the father of Italian cuisine, Pellegrino Artusi could only have been born in Romagna – Forlimpopoli to be precise. It was from here that Artusi, gastronome, writer and literary critic, gave life in 1891 to the first and most important book on Italian regional cuisine called “Science in the Kitchen and the Art of Eating Well”. Since then, the heritage of this extraordinary culture of good food has not only spread to the entire territory of Romagna, but has become one of its souls, the lifeblood that radiates out to the entire region. Protecting such a special legacy, Casa Artusi is the centre of gastronomic culture dedicated to Italian home cooking that still operates to this day in Forlimpopoli. As Alberto Capatti writes, it is “the first living museum for Italian cuisine, haunted at night by the spirit of Pellegrino himself and open during the day to professional chefs, amateur cooks, foodies, gourmets, children and all those ready to throw on an apron, sit down to a good meal and eat as well as possible. It is not only a place for remembering, but also a place for letting the appetite run free”. For info: www.casartusi.it
