Martino da Como

Martino de Rossi, called Maestro Martino, was the most important gastrosopher of the 15th century and also the first prominent become chef in the world. Maestro Martino was chef at the Roman palazzo of the papal chaplain ( " Camerlengo " ), the Patriarch of Aquileia. The admiration of his contemporaries is also evident in his grave inscription: Prince of chefs.

Life

Maestro Martino was in 1430 in Torre, an alpine village in Bleniotal ( Blenio ), Switzerland, Canton of Ticino today, was born. Erroneously, it was believed until about a decade ago that Maestro Martino was born in Como. Between 1460 and 1470 he moved to Rome to cook for Lodovico Trevisano, a household that was famous for its lavish banquets and lavish receptions. Later he worked for Gian Giacomo Trivulzio, and in the Vatican Palace.

Work

Martinos recipe book Liber de arte coquinaria is a milestone in early European gastronomic literature and a major source of the food culture of the Middle Ages. Maestro Martino's recipe collection is arranged in a systematic and particularly describes sauces. It also includes the first known use of the forming fabric to pass sauces. Characteristic of Martinos cooking was an abundant use of saffron. His book also contains numerous recipes for stews and roasts.

The recipes in the book were so successful that the humanist philosopher and papal librarian Bartolomeo Platina many of the recipes in his own book about the art of cooking, De Honesta Voluptae et Valetudine ( " About honest pleasures and good health " ), acquired in the 15th century has. Nearly half of Platinas book is a copy from Martino plant. As a tribute to Martino is found in Platina a cookery Friend's laudatory dedication.

A special appreciation also earn Martinos pasta recipes such as the macaroni siciliani, which play an important role in the history of pasta.