Donzelline Aromatiche: Fried Sage “Damsels”

Thu, 09/17/2020 - 07:24
donzelline fritte
Difficulty Level
Cooking Time
30 minutes

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

Unlock the full story

Elevate your experience by becoming a Premium Member today and unlock limitless access to our exclusive Italy intelligence along with a host of members-only perks:

  • Unlimited access to premium digital content

  • Weekly newsletters exclusively crafted for members

  • Bellissimo quarterly digital magazines

  • Buongiorno monthly newsletters

  • Access to a collection of eBooks and mini-guides

  • Exclusive monthly offers and downloads

  • An ItaliaPass Primo membership providing savings of $249+ on your Italy trip

Immerse yourself in the richness of Italy with unparalleled benefits and insights for less than the cost of a cappuccino per week!