Donzelline Aromatiche: Fried Sage “Damsels”
It is always a revelation to open Pellegrino Artusi’s seminal cookbook La Scienza in Cucina e L’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well). The book, published in 1891, just two decades after the unification of Italy, is the first compilation of regional recipes from around the country. Peppered with Artusi’s always insightful, sometimes caustic, observations, the book is filled with recipes from simple broth to delicate rose jelly, and everything in
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