€ 50.00 120 min
Vincenzo Corrado (1734-1836), in his book “Cuoco Galante”, describes the Gnocchi alla Panna and the Gnocchi alla Dama. Corrado also brings the first Italian recipe for potato gnocchi. At the end of the 19th century the gnocchi from the poor Italian cuisine passed to the bourgeois one, as evidenced by Pellegrino Artusi in his book “The science in the kitchen and the art of eating well”. In this regard, “the gnocchi family is numerous” says Artusi. In addition to those in broth there are those of potatoes and yellow flour for soup and those of semolina, and those with milk for dessert. After Artusi, gnocchi, including potatoes, became a classic of Italian cuisine and gastronomy, with the development of a large variety of condiments ranging from meat to vegetable sauces.