At the Table with Leonardo: Italian chefs interpret the Genius of Vinci and his era

Exploring Leonardo da Vinci through cuisine: a journey through history, art, and timeless flavors "Not just a genius of art and science, but an inspiration in the kitchen: discover how Leonardo and his contemporaries left their mark on Italian dining traditions."
Leonardo da Vinci was not a chef, but his contributions to Renaissance banquets, acting as a sort of director of opulent feasts, have inspired a group of contemporary Italian chefs to reinterpret the atmosphere and flavors of his time. Through meticulous historical research and the creative genius of these chefs, this work combines culture, tradition, and taste. It is not simply a cookbook, but a tribute to an era and a man who shaped Italian art and creativity.

• Recipes inspired by Maestro Martino and Renaissance banquets: From tortelli di corte to brodo lardiero cooked in traditional lavécc.
• A cuisine that celebrates Leonardo's beloved herbs and legumes: From fresh fava beans with chicory and fig vincotto to millet cake enriched with black-eyed peas.
• Homage to ancient techniques reinterpreted with a modern twist: Piedmontese boiled meats served with an almond and ginger sauce.
• Emphasis on local Italian ingredients: From swordfish in Calabrian rolls to the finest cured meats from the Po Valley.
• Renowned chefs bringing the flavors of Italy to life: Featuring Cristian Borchi, Stefano Masanti, and Sergio Motta among many notable contributors.
• The stories behind every dish: From Montebore cheese, "reborn" after centuries, to historical references from celebratory banquets like that of Tortona.
• Evocative photographs and detailed descriptions: Each recipe is accompanied by images that capture the spirit of the era and the allure of the dishes.
• A focus on sustainability: Highlighting seasonal ingredients, short supply chains, and preparation methods that honor tradition and the environment.
• Recipes adaptable for modern home kitchens: Nearly all recipes respect historical roots while being adjusted for ease of reproduction today.

This work results from painstaking research, drawing on authoritative historical sources like the writings of Maestro Martino and Leonardo's notes. Top chefs have carefully revisited each recipe, ensuring authenticity and innovation. The result is a book that not only celebrates the grandeur of the Italian Renaissance but also offers a unique culinary experience filled with authentic flavors deeply rooted in history. You can bring a gastronomic journey to your kitchen, uncovering the secrets of a legendary era.
A unique gift for every reader:
"L’Ordine de le imbandisone se hanno a dare a cena"— the first form of menu ever presented at a banquet. Not a menu as we know it today, but an elegant poem by Baldassarre Taccone, evoking gods and demigods eager to celebrate Isabella d’Aragona with their gifts. Printed in an impressive 1,000 copies, here you will find a challenging yet creative translation of the ancient text.