When talking about the food and wine culture of our country, the philologist Piero Camporesi was certainly not wrong in praising Artusi’s work: 790 recipes of peasant origin contained in his manuscript of 1891 “La Scienza in cucina e l’arte di mangiar bene” by Pellegrino Artusi from Romagna.
It is a bona fide cooking manual and compendium of the home-cooking tradition, tied to local and often humble ingredients, to the land, to the seasons and to farming methods.
And it is from here – with products evoking kinship with the land and simple country cooking – from which the chefs of Ravenna set out. Since February 2020, the chefs have also become formally part of the “RavennaFood” association, a local extension of the renowned “Chef to Chef Emiliaromagnacuochi”.
Twenty chefs, gourmets and small producers united by passion for quality cuisine, are convinced that local and possibly little used seasonal products are the true resource that can help restore greatness to the gastronomic heritage of Ravenna.
The chefs of “RavennaFood” have been asked to present a selection of recipes for an itinerary of taste featuring the foremost traditional dishes.
