Pellegrino artusi biography of william hill

Italian businessman and writer (1820–1911)

Not to be confused with Pellegrino Aretusi.

Pellegrino Artusi (Italian:[pelleˈɡriːnoarˈtuːzi]; Forlimpopoli, near Forlì, August 4, 1820 – Florence, March 30, 1911) was an Italian businessman and writer, best known as the author of the 1891 cookbookLa scienza in cucina e l'arte di mangiar bene (Science in the Kitchen and the Art of Eating Well).^[1][2]

Biography

The son of the wealthy merchant Agostino (nicknamed Buratèl, or "little eel") and Teresa Giunchi, Pellegrino Marcello Artusi came from a large family: he had 12 siblings.

He was named Pellegrino in honor of Saint Pellegrino Latiosi of Forlì.

Cook – Casa Artusi (Forlì-Cesena): A hands-on cooking class at Casa Artusi, named for the 19th century gastronome Pellegrino Artusi dubbed.

Culinary biographies: a dictionary of the world's great historic chefs, cookbook authors and collectors, farmers, gourmets, home economists, nutritionists.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

Excerpt from Paolo His Life and Work.

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Like many wealthy children, he attended a seminary school in the nearby town of Bertinoro.

Between the years 1835 and 1850, Artusi spent a great deal of time in student circles in Bologna (in one of his works he claims to have been enrolled at the University).

In the bar Tre Re h