Cookbook of Maestro Martino

Maestro Martino was probably the most famous chef of the 15th century and worked for the papal chamberlain, among others
His cookbook is remarkably systematic in its structure and places great emphasis on the aesthetic presentation of the dishes
His noodle recipes play an important role in the history of pasta, and vegetables are highly valued

Cookbook of Maestro Martino

F-MS-1 Biblioteca Civica e Archivio Storico (Riva del Garda, Italy)

Libro de Cosina di Maestro Martino de' Rossi Copyright Photos: Ziereis Facsimiles

Description

Cookbook of Maestro Martino

In his epitaph, he is referred to as the “Prince of Cooks” for good reason — Martino de' Rossi, known as Maestro Martino, was Europe's first celebrity chef, and his recipes have made cultural history. His famous cookbook describes techniques such as straining sauces through a cheesecloth for the first time and is remarkably systematic in its structure. Organizing recipes according to their main ingredient or function was revolutionary in the 15th century. Maestro Martino divided his wonderful recipes into eight categories (roasts, ragouts, sauces, cakes and pies, jellies, egg dishes, and fish dishes), which we still encounter in modern cookbooks today. Also noteworthy is the high importance the chef attaches to vegetables and the aesthetic presentation of the dishes. No wonder Maestro Martino was employed in some of Italy's most prestigious houses, including that of Francesco Sforza (1401-1466). As chef to the papal chamberlain, he probably even catered for Popes Paul II and Sixtus IV.

Codicology

Alternative Titles: Kochbuch des Maestro Martino
Libro de Cosina di Maestro Martino de' Rossi
Liber de arte coquinaria
Il libro de cosina
Libro di Cucina
Cookbook of Martino da Como
Type: Manuscript on paper
Size / Format: 112 pages / 21.0 × 15.5 cm
Origin: Italy
Date: Ca. 1500
Epochs: Late Middle Ages Onwards
Style: Renaissance
Genre: Treatises / Secular Books
Language: Italian
Script: Gothic Hybrida
Content: Recipe collection by Maestro Martino de' Rossi, divided into 8 books: roasts, ragouts, sauces, cakes and pies, jellies, egg dishes, and fish dishes
Artist / School: Maestro Martino de' Rossi (author)

Available facsimile editions:

Facsimile Editions

#1 Libro de Cosina di Maestro Martino de' Rossi

Nova Charta – Venice, 2024

Publisher: Nova Charta – Venice, 2024

Limited Edition: 150 copies

Binding: Beige hardcover binding. The facsimile and commentary volume come in a dark green linen slipcase with gold tooling.

Commentary: 1 volume by Gianfranco Malafarina, Massimo Montanari, Anita Malossini, Melania Zanetti, Leonardo Granata, and Fabrizio Lollini
Language: Italian

1 volume: Exact reproduction of the original document (extent, color and size) Reproduction of the entire original document as detailed as possible (scope, format, colors). The binding may not correspond to the original or current document binding.

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Cookbook of Maestro Martino