Francesco Leonardi (chef)
Encyclopedia
Francesco Leonardi
was an Italian
chef
. Born in Rome
, active in the 18th century in several European countries, he concluded his career as chef of Empress Catherine II of Russia
. Back to 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 shows also a profound knowledge of 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 the French one. In his book he shows also a remarkable command of the Italian language. Very interesting is also the list of the wines which he gives in the sixth volume. The first known recipe of a Tomato sauce
with pasta is reported in this book.
was an Italian
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
. Born in Rome
Rome
Rome is the capital of Italy and the country's largest and most populated city and comune, with over 2.7 million residents in . The city is located in the central-western portion of the Italian Peninsula, on the Tiber River within the Lazio region of Italy.Rome's history spans two and a half...
, active in the 18th century in several European countries, he concluded his career as chef of Empress Catherine II of Russia
Catherine II of Russia
Catherine II, also known as Catherine the Great , Empress of Russia, was born in Stettin, Pomerania, Prussia on as Sophie Friederike Auguste von Anhalt-Zerbst-Dornburg...
. Back to Rome, he wrote the cookbook L'Apicio
Apicius
Apicius is the title of a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin....
moderno, ("Modern Apicius
Apicius
Apicius is the title of a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin....
") in six volumes, first edited in 1790. In the book's introduction Leonardi sketches the first historic survey of the Italian cuisine
Italian cuisine
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...
, from the Roman age through the golden age of the Renaissance until the 18th century. He shows also a profound knowledge of 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 the French one. In his book he shows also a remarkable command of the Italian language. Very interesting is also the list of the wines which he gives in the sixth volume. The first known recipe of a Tomato sauce
Tomato sauce
A tomato sauce is any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish...
with pasta is reported in this book.