Fondazione casa Artusi
“Was a businessman and a cultured man, but his name will refer to excellent Italian cuisine by antonomasia, for future memory.”
Alberto Capatti
Pellegrino Artusi, acknowledged father of modern cookery who did what he could to spread the use of the Italian language, was born in Forlimpopoli on 4 th August 1820.
After completing his studies, he began dealing with his father’s business and, as a result, travelled around various regions of the Italian peninsula. Between 1851 and 1852 the Artusi family left Forlimpopoli, and moved to Florence.
A wealthy man, at the age of 45 Artusi was able to concentrate on his passions, culture and cuisine, full-time. He died in Florence at the age of 91.
La scienza in cucina e l’arte di mangiar bene – Science in the kitchen and the art of eating well
Published in 1891 at the author’s its success was as unthinkable as it was overwhelming. During the following 20 years, the author himself worked on 15 editions and the “Artusi” (by then simply called by the author’s name) became one of Italy’s best read books.
The last few editions of the manual, a true watershed in modern gastronomic culture, collects together 790 recipes and still today counts a large number of editions and enjoys widespread circulation. It has been translated into English, French, German, Dutch, Spanish, Portuguese and Russian. The approach is that of a teaching manual (“I practise using this manual,” wrote Artusi, “one simply needs to know how to hold a ladle”), and recipes include considerations and short stories which make Artusi’s manual a masterpiece of wit and wisdom.
Casa Artusi is the very first centre of gastronomic culture to be established, devoted entirely to Italian home cookery.
Casa Artusi was founded in the name of cultured gastronomist from Forlimpopoli, Pellegrino Artusi (Forlimpopoli 1820-Florence 1911), who can be found in many homes, both in Italy and abroad, through his manual La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well) . Casa Artusi, built through restructuring work carried out on the monumental complex of a church, Chiesa dei Servi, stretches out over 2800 square metres split into different areas with a range of functions, all dealing with different aspects of gastronomic culture. Casa Artusi – library, cookery school, bookshop, restaurant and wine cellar and location for events - is a living museum to home cookery.
La Biblioteca Pellegrino Artusi – The Pellegrino Artusi Library
The Casa Artusi library has around 50 thousand books, and houses the Biblioteca Civica di Forlimpopoli (Forlimpopoli Council Library), the Collezione Artusiana (Artusi Collection) and Raccolta di Gastronomia Italiana (Italian Gastronomy Collection).
The Events Area
Casa Artusi organises exhibitions, meetings, tasting sessions, product presentations and workshops in the Events Area.
It hosts assemblies and meetings in rooms able to accommodate 15, 50 and up to 130 guests, equipped with the very latest technology.
Casa Artusi provides a consultancy service for creating and organising events, also for companies wishing to motivate and reward employees even using the cookery school.
Il Ristorante, l’Osteria, l’Enoteca– The Restaurant, the Tavern, the Wine Cellar
Many of Artusi’s dishes can be enjoyed at the restaurant, according to the season. Fresh, home-made pasta and recipes from the tradition of Emilia-Romagna are also served at Casa Artusi, prepared and brought to table paying great attention to both the season and the quality of the ingredients.
Rooms are set out over several floors and can accommodate up to 90 guests. The restaurant space can be increased to hold 120 for special events.
Osteria offers more informal catering and an extensive selection of wines, served both by the glass and by the bottle. Meals include both a buffet of typical foods from the area, and dishes served from the kitchen.
A large selection of wines from Emilia-Romagna are on both show and sale in the Wine Cellar, which is affiliate with the Enoteca Regionale Emilia-Romagna.
La Scuola di Cucina – The Cookery School
“The best teacher is practice”
The Casa Artusi Cookery School is open both for food lovers aiming to improve their cooking ability, and professionals wanting to better their skills in one specific area of catering.
The school has a teaching hall with 20 workstations equipped for practical courses, and can also accommodate up to 30 course participants for demonstrations.
All Casa Artusi courses feature a cultural introduction and an in-depth study of the quality of the ingredients used.
The Cookery School also works in association with the Enoteca Regionale Emilia Romagna and the Associazione Italiana Sommelier.
Some of the most important names in national catering liaise with the Cookery School, and
Casa Artusi asks professional teachers to coach course participants using their knowledge of domestic cookery.
The Associazione delle Mariette has the invaluable task of teaching traditional Romagnolo cookery, including fresh, home-made pasta and piadina (a kind of unleavened bread).
Alberto Capatti
Pellegrino Artusi, acknowledged father of modern cookery who did what he could to spread the use of the Italian language, was born in Forlimpopoli on 4 th August 1820.
After completing his studies, he began dealing with his father’s business and, as a result, travelled around various regions of the Italian peninsula. Between 1851 and 1852 the Artusi family left Forlimpopoli, and moved to Florence.
A wealthy man, at the age of 45 Artusi was able to concentrate on his passions, culture and cuisine, full-time. He died in Florence at the age of 91.
La scienza in cucina e l’arte di mangiar bene – Science in the kitchen and the art of eating well
Published in 1891 at the author’s its success was as unthinkable as it was overwhelming. During the following 20 years, the author himself worked on 15 editions and the “Artusi” (by then simply called by the author’s name) became one of Italy’s best read books.
The last few editions of the manual, a true watershed in modern gastronomic culture, collects together 790 recipes and still today counts a large number of editions and enjoys widespread circulation. It has been translated into English, French, German, Dutch, Spanish, Portuguese and Russian. The approach is that of a teaching manual (“I practise using this manual,” wrote Artusi, “one simply needs to know how to hold a ladle”), and recipes include considerations and short stories which make Artusi’s manual a masterpiece of wit and wisdom.
Casa Artusi is the very first centre of gastronomic culture to be established, devoted entirely to Italian home cookery.
Casa Artusi was founded in the name of cultured gastronomist from Forlimpopoli, Pellegrino Artusi (Forlimpopoli 1820-Florence 1911), who can be found in many homes, both in Italy and abroad, through his manual La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well) . Casa Artusi, built through restructuring work carried out on the monumental complex of a church, Chiesa dei Servi, stretches out over 2800 square metres split into different areas with a range of functions, all dealing with different aspects of gastronomic culture. Casa Artusi – library, cookery school, bookshop, restaurant and wine cellar and location for events - is a living museum to home cookery.
La Biblioteca Pellegrino Artusi – The Pellegrino Artusi Library
The Casa Artusi library has around 50 thousand books, and houses the Biblioteca Civica di Forlimpopoli (Forlimpopoli Council Library), the Collezione Artusiana (Artusi Collection) and Raccolta di Gastronomia Italiana (Italian Gastronomy Collection).
The Events Area
Casa Artusi organises exhibitions, meetings, tasting sessions, product presentations and workshops in the Events Area.
It hosts assemblies and meetings in rooms able to accommodate 15, 50 and up to 130 guests, equipped with the very latest technology.
Casa Artusi provides a consultancy service for creating and organising events, also for companies wishing to motivate and reward employees even using the cookery school.
Il Ristorante, l’Osteria, l’Enoteca– The Restaurant, the Tavern, the Wine Cellar
Many of Artusi’s dishes can be enjoyed at the restaurant, according to the season. Fresh, home-made pasta and recipes from the tradition of Emilia-Romagna are also served at Casa Artusi, prepared and brought to table paying great attention to both the season and the quality of the ingredients.
Rooms are set out over several floors and can accommodate up to 90 guests. The restaurant space can be increased to hold 120 for special events.
Osteria offers more informal catering and an extensive selection of wines, served both by the glass and by the bottle. Meals include both a buffet of typical foods from the area, and dishes served from the kitchen.
A large selection of wines from Emilia-Romagna are on both show and sale in the Wine Cellar, which is affiliate with the Enoteca Regionale Emilia-Romagna.
La Scuola di Cucina – The Cookery School
“The best teacher is practice”
The Casa Artusi Cookery School is open both for food lovers aiming to improve their cooking ability, and professionals wanting to better their skills in one specific area of catering.
The school has a teaching hall with 20 workstations equipped for practical courses, and can also accommodate up to 30 course participants for demonstrations.
All Casa Artusi courses feature a cultural introduction and an in-depth study of the quality of the ingredients used.
The Cookery School also works in association with the Enoteca Regionale Emilia Romagna and the Associazione Italiana Sommelier.
Some of the most important names in national catering liaise with the Cookery School, and
Casa Artusi asks professional teachers to coach course participants using their knowledge of domestic cookery.
The Associazione delle Mariette has the invaluable task of teaching traditional Romagnolo cookery, including fresh, home-made pasta and piadina (a kind of unleavened bread).
