With his method, Artusi created a national cuisine which collected and synthesized the many local traditions, composing a sort of mosaic in which diversity was not lost but rather exalted. Italian cuisine is therefore not to be defined in any reductive sense but rather as a space in which knowledge and practices are shared. Its model is that of a network which circulates tastes, products and recipes, and includes diversity as an essential element of national identity.

Professor Giordano Conti, president of Casa Artusi, presents the exhibition that illustrates Pellegrino Artusi’s life and work and the genesis of his renowned “practical manual” Science in the Kitchen and the Art of Eating Well and hold the lecture "Italy at table with Pellegrino Artusi".