Recently found by viaLibri....
2020-05-20 07:41:05
Nardi
1821: THE ART OF MAKING ROAST PORK IN ITALY («PORCHETTA»)
Italy: Nobili, 1821. Fine. the art of making «porchetta» [gastronomy, roast pork] Nardi, Luigi. Porcus Troianus o sia la Porchetta. Cicalata ne le nozze di Messer Carlo Ridolfi veronese con Madonna Rosa Spina riminese. [Bologna]: Nobili, 1821. 8vo (213x134 mm), contemporary half calf on marbled boards, gilt decorations and gilt title at spine, pp. [2], XVI, 134, [2, blank]. Second enlarged edition of a poem devoted to «porchetta» a typical Italian way to prepare roast pork. In ancient Roman cuisine, porcus troianus is the pork stuffed with various meats, birds and venison, which, when cut open at the table revealed its precious contents, as in the famous Homeric episode of the Trojan horse. The work, though written by Nardi for the marriage of Carlo Ridolfi and Madonna Rosa Spina, is a complete treatise on the history and art of making porchetta. Condition: Usual foxing spots, but a good copy. References: Westbury 158; Paleari Henssler, 517; BING, 1338. Melzi I, 459: «questa seconda edizione è resa più pregevole per l'aggiunta di abbondanti annotazioni, oltre il Testamento di Marco Grunnio Corocotta Porcello».
Bookseller: bibliomany [Milano, Italy]
Check availability:

Search for more books on viaLibri

LINK TO THIS PAGE: https://www.vialibri.net/years/books/208842396/1821-nardi-1821-the-art-of-making-roast

Browse more rare books from the year 1821