Pellegrino Marcello Artusi was born in the Tuscan hillside village of Forlimpopoli in 1820. With 12 siblings food was an important topic in the Artusi household. When the family moved to Florence he began working in finance whilst dedicating any spare time to his two favourite hobbies: Literature and Cooking. It is at this time that his most famous work ‘La scienza in cucina e l’arte di mangiare bene’ (The Science of Cooking and the Art of Eating Well) started to take shape.

Artusi worshiped the scientific method of cooking. Every recipe was the result of extensive trials and experiments, something his family encouraged as they knew they could always expect something interesting and different for dinner.

Artusi was the first to include recipes from all the different regions of Italy in a single cookbook. He is often credited with establishing a truly national Italian cuisine.

Much of what we know today about Italian food can be traced back to him and his truly revolutionary publication. He may not have known it at the time, but Artusi encapsulated something that we all take for granted today and something that still brings the family together: The Science of Cooking and the Art of Eating Well.

It is with this philosophy in mind that we created the Artusi range of cooking appliances for today’s home cook.