The art of eating well

The art of eating well

And drinking well.
Pellegrino Artusi is recognised as the father of modern Italian cookery and his book, Science in the Kitchen and the Art of Eating Well, is much more than just a collection of recipes. The image above is an early edition of Artusi’s book in an exhibition about pasta in the Archiginnasio palace in Bologna this autumn.

Amongst his ten commandments of how to cook and eat well is his belief in the simplicity and quality, “staying as far away as possible from foods that are too complicated and overly composed of various elements, thereby embarrassing the stomach.”

We think much the same could be said of wine: organic viticulture, growing the best possible grapes, the using minimal manipulation in the winery, no additions as far as possible and as little messing around as practicable, to craft naturally delicious wines.

Artusi was born in 1820 in Forlimpopoli, a town in Emilia Romagna, and Marguerite and I recently spent a few days in Bologna, the regions capital and arguably the world capital of food. Rarely has anyone gone to Bologna and lost weight but we managed it, walking miles exploring the city’s restaurants, food shops, and enoteci (and a lot of churches and art!)

Watch for a blog coming soon and our next newsletter for our top recommendations but check out our instagram feed @iron_and_rose for some photos of places we went to and some wines we have to bring a slice of Bolognese living to your dinner table.