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Academia Barilla - Gastronomic Library

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Academia Barilla - Gastronomic Library

CULINARY ART by Celio Apicio – 385 d.C.

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Academia Barilla - Gastronomic Library

CULINARY ART IN ITALY by Alberto Cougnet – 1910

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Academia Barilla - Gastronomic Library

FUTURIST CUISINE by Filippo Tommaso Marinetti – 1932

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Academia Barilla - Gastronomic Library

IL LUNARIO DELLA PASTASCIUTTA di Gustavo Traglia – 1956

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Academia Barilla - Gastronomic Library

IL PICCOLO VIALARDI by Giovanni Vialardi – 1843

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Academia Barilla - Gastronomic Library

ON HONEST INDULGENCE AND GOOD HEALTH by Bartolomeo Sacchi – 1474

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Academia Barilla - Gastronomic Library

OPERA by Bartolomeo Scappi - 1570

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Academia Barilla - Gastronomic Library

SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL by Pellegrino Artusi - 1891

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Academia Barilla - Gastronomic Library

THE ART OF COOKING by Maestro Martino da Como – 1450

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Academia Barilla - Gastronomic Library

THE BOOK OF PASTA – Edizione Phaidon 2024

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Academia Barilla - Gastronomic Library

THE MODERN APICIUS by Francesco Leonardi – 1790

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Academia Barilla - Gastronomic Library

THEORETICAL-PRACTICAL CUISINE by Ippolito Cavalcanti – 1837

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