Libri e territorio / Cucina e piante

Trattato di cucina, pasticceria moderna, credenza e relativa confettureria

Autore:

Giovanni Vialardi

Data di pubblicazione

1854

Sono oltre 2000 le ricette che Giovanni Vialardi, il cuoco della corte di Carlo Alberto, descrive e disegna nel suo elaborato trattato. Un libro che riprende la tradizione dei grandi chef reali francesi e che precede di alcuni anni il famoso ricettario dell’Artusi. Il Vialardi con arte illustra prodotti, ingredienti e tecniche per preparare piatti degni di una tavola reale.
Una particolarità di questo volume è l’utilizzo del sistema metrico per il dosaggio degli ingredienti, tale sistema, abolito dalla Restaurazione, fu reintrodotto nel 1844 proprio dal Re di Sardegna.

Il buon brodo congiunto a diverse sostanze alimentarie, come sarebbero il pane, le paste, la verdura, le fecole, ecc., confezionate con uova, formaggio, butirro, prende il nome di zuppa o minestra. Le buone zuppe o minestre sono le confortatrici dei convalescenti, l’annunzio foriero d’un buon pranzo, e preparano lo stomaco a ben pranzare.

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