A museum in Rome depicts Italian history through cookbooks and kitchen utensils. Smart News

The Food Library and Museum is set to reopen later this spring.
Warm, Library and Food Museum

Visitors to the Garum, Biblioteca e Museo della Cucina, a food museum and library in the heart of Rome will soon be able to browse the display cases filled with historical kitchen utensils and view the pages of over 120 rare cookbooks. As Ronan O’Connell reports for BBC Travel, the museum, which celebrates 500 years of Italian cuisine, is the first of its kind in Italy. Named after a fish-based sauce enjoyed by the ancient Romans, Garam is set to reopen later this spring after a month-long hiatus.

Located in a former monastery, the museum sits on Palatine Hill, a landmark in Roman mythology. According to legend, the wolf goddess Lopa nursed the founders of Rome, Romulus and Remus, exactly where the museum now stands about 2,700 years ago. Later, Romulus allegedly founded Rome on the same site.

Matteo Ghirighini, Garum’s director, says the museum aims to revive Italian recipes and cooking techniques that have been lost over time.

“Cooking is often underestimated as a way to read modern history,” he tells BBC Travel. “Cooking is a product of our time and it can tell us a lot about customs, ways of thinking, specific economic and political conditions. Therefore, the cookbook is often much more than what it seems.

Rossano Boscolo, a pastry chef from an Italian hotel owner who runs the Campus Etoile Academy Cooking School in Tuscany, has been collecting items on display at the museum for almost 40 years, reports Eric Millman. Atlas Obscura.

Initially, he focused his efforts on cooking utensils, ranging from 17th-century cake molds to hand-painted terracotta pots to 19th-century pasta machines to steel utensils. Designed to make northern Italian veal dishes. osso bucco. (These cooking utensils and other items can be seen on the museum’s ground floor.) Soon, Boscolo’s interest spread to include history books. Per Atlas ObscuraHe “compiled[ed] A collection that is both comprehensive and selective. “

Talking to DeputyThe team’s goal was not just to keep old books in display cases, but to “create a story about how eating habits have changed over the centuries,” says Andrea Strafile, Gherghini. Located on the second floor of the museum, the cookbook display dates back to the late 20th century.

This is the first edition of Pellegrino Artosi in 127 cookbooks in the collection. Science in the kitchen and the art of eating well (1891). Basically Mastering the art of French cooking Sarah Rose Sharp writes that this day, the guide tried to bring the best Italian food to the public. Hyperlergic. One of Artusi’s recipes for a sweet lantern spaghetti popular with children, which includes crushed walnuts, bread crumbs, pastry sugar and all spices.

“Artusi was like a food blogger before,” Leila Tentoni, living museum and culinary school, told Casa Artusi, BBC Travel. “Artusi recommends staying simple to use local, seasonal and standard products. Artusi wrote that you should always choose the best ingredients as your raw material, as they will make you shine.

Other highlights include a 1474 copy of the oldest widely printed cookbook, Bartolomeo Platina. Honorary happiness and healthAnd The opera of Bartolomeo ScapiWritten in 1570 by Pope Pius V’s private chef. The Vatican’s recipes were later unveiled to the public, who had yet to try Pius’s favorite breakfast: Bolognese frog liver fritters.

While many of the recipes in the collection are out of fashion – such as L Pie or Frog soaked in unripe grape sauce – modern Italian staples in kickboxes such as pancakes, marigolds and a very spicy Version). ) Tomato sauce. The museum also houses a number of French cookbooks, as French cuisine has had a significant impact on northern Italian cuisine, especially in the 19th century, when Napoleon was at the height of his power. Deputy.

Garum Boscolo’s campus intends to revive some of the recipes with the help of Etoile Academy, which will enhance the ingredients and improve the historical directions. Tasting and on-site banquet plans are in the works.

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