IL PICCOLO VIALARDI by Giovanni Vialardi – 1843
Academia Barilla - Gastronomic Library
"Did you know that the work of this chef serving at the House of Savoy collects the most intriguing, economical and easy to prepare court recipes of the mid-19th century?
The book ""Cucina borghese semplice ed economica"" contains hundreds of drawings of sumptuous dishes by the author and, for the first time, introduces the use of the metric system for weights and measures, a novelty at the time."
Giovanni Vialardi (1804–1872) joined the kitchen brigade of the Royal House of Savoy in Turin at just twenty years old, served Prince Carlo Alberto, and in 1848 became Executive Chef and Court Pastry Chef.
His book "Cucina borghese semplice ed economica" contains over 800 food recipes and 350 dessert recipes, illustrated by drawings of sumptuous dishes by the author and, for the first time, introduces the decimal metric system for weights and measures-a novelty for the time.
From this "big book" for the royal kitchen, the Savoys' chef draws his true success, the so-called Piccolo Vialardi: Cucina borghese, semplice ed economica, published in Turin for the first time in 1843.
The work is interesting because it shows how the bourgeois class wanted to establish itself and, unlike the nobility, wanted to eat well while spending little. Thus Vialardi collects the most intriguing, economical, and easy-to-make court recipes.