Francesco Leonardi (chef)
Francesco Leonardi was an Italian chef and food author, born in Rome, and active in the 18th century in several European countries.
He concluded his career as chef of Empress Catherine II of Russia. Back in Rome, he wrote the cookbook L'Apicio moderno, ("Modern Apicius") in six volumes, first edited in 1790. In the book's introduction Leonardi sketches the first historic survey of the Italian cuisine, from the Roman age through the golden age of the Renaissance until the 18th century. He also shows a profound knowledge of international cuisines, including Russian, Polish, Turkish, German, English and French cuisines. At the end of the book, a glossary of French culinary terms evidences his awareness of the state of the Italian cuisine, at that time heavily dependent on French cuisine. Leonardi also portrays a vast list of the wines in the sixth volume.
The first Chef to regularly use tomatoes in his work, Leonardi claimed the invention of the classic tomato sauce for pasta.[1]
Sources
- Faccioli, Emilio (1987). L'Arte della cucina in Italia (in Italian). Milano: Einaudi.
References
- Articles with short description
- Short description is different from Wikidata
- CS1 Italian-language sources (it)
- Articles with ISNI identifiers
- Articles with VIAF identifiers
- Articles with GND identifiers
- Articles with ICCU identifiers
- Articles with LCCN identifiers
- Articles with VcBA identifiers
- 1700s births
- Italian chefs
- Italian food writers
- Writers from Rome
- Year of death missing
- All stub articles
- Italian people stubs
- Food biography stubs