FlyToRomagna, your holiday in Italy

A man of culture, literary critic, writer, gastronome, Pellegrino Artusi (Forlimpopoli 1820 / Firenze 1911) is unanimously considered as the father of modern Italian cuisine. Science in the Kitchen and the Art of Eating Well is an enormous publishing success, with very few comparison: since 1891 has been continuously updated and republished; it travels in migrant workers' suitcases; it is still given as a present to brides, as a good omen for their wedding life. It has been translated into English, German, Dutch, Spanish, Portoguese.
In 2011, for a meaningful coincidence, 150 years from the birth of Italy are also celebrated. We cannot therefore forget that, following the expressive words by Piero Camporesi, «Science in the kitchen has done more for national unification than Manzoni’s novel “The Betrothed"».

Conferences, exhibitions, performances, publications, gastronomical events, educational activities are planned for the Centenary. Check this webpage to be updated about all the initiatives planned.