Delizia is a dynamic chronicle that explores the history of Italian food, exposing long-held myths and revealing the true origins of beloved dishes. It delves into the role of cities in shaping Italian cuisine, from medieval marketplaces to modern trattorias. The book combines vivid storytelling with groundbreaking research to offer a comprehensive history of Italy through its food.
Written by Bartolomeo Platina around 1465, 'De honesta voluptate et valetudine' is the first cookbook to be printed on a mass scale. It was initially published in Latin between 1470 and 1475 in Rome and Venice. The book is largely based on recipes by Maestro Martino da Como and includes detailed cooking instructions, observations on cooking times, and comments on the selection of ingredients. Platina structured the book into ten sections, covering various types of dishes such as meats, vegetables, soups, and desserts. The work also includes anecdotes, notes on eating habits, and health advice, emphasizing the pleasure of eating as an aesthetic experience linked to temperance and good health.
Set in 19th-century Tuscany, Italy, 'The Adventures of Pinocchio' follows the misadventures of Pinocchio, a wooden marionette created by the poor woodcarver Geppetto. Pinocchio's journey is marked by his propensity for lying, which causes his nose to grow, and his encounters with various characters, including the benevolent Blue Fairy. Through his experiences, Pinocchio learns valuable lessons about honesty, hard work, and the importance of making the right choices. The novel is a timeless classic that continues to resonate with readers of all ages.
The unexpected evolution of Italian food can serve as a tantalising doorway into some of the greatest moments of Italian history: from medieval monarchs, murdered popes, and the Renaissance, to secret societies, and Mussolini’s fascist propaganda. Yet the history of Italian food is also riddled with myths and ambiguities, particularly the rustic, romantic idea of it as deriving in the homes of rural peasants. In truth, though the distinctive culinary identity of different Italian cities endures - rising and falling with the fates of their cosmopolitan foundations - the beloved Italian staples of today bear little resemblance to their historical antecedents. For instance, Venetian food was once renowned for its Middle Eastern spices, and an alarming quantity of eels, sweetbreads and sugar is recorded from a feast in Renaissance Ferrara. When was it, then, that Italian food developed its unique identity and reputation? Can it in any way be traced back to the food of the Roman Empire? Did pasta really originate in China before being brought to Europe by Marco Polo? And, does margarita pizza really originate in the whims of a famous 19th century queen?
In today’s episode, Dominic and Tom are joined by historian John Dickie to indulge in a colourful journey through the piquant history of Italian food, dispelling and corroborating a few enshrined myths and legends as they go…
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*The Rest Is History LIVE in the U.S.A.*
If you live in the States, we've got some great news: Tom and Dominic will be performing throughout America in November, with shows in San Francisco, L.A., Chicago, Philadelphia, Washington D.C., Boston and New York.
*The Rest Is History LIVE at the Royal Albert Hall*
Tom and Dominic, accompanied by a live orchestra, take a deep dive into the lives and times of two of history’s greatest composers: Wolfgang Amadeus Mozart and Ludwig van Beethoven.
Tickets on sale now at TheRestIsHistory.com
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Producer: Theo Young-Smith
Assistant Producer: Tabby Syrett
Executive Producers: Jack Davenport + Tony Pastor
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The Rest Is History 
