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.