Maestro Martino
Martino de 'Rossi , called Maestro Martino or Martino de Rubeis (* before 1430 in Grumo , † after 1470 ), was the most important gastrosoph of the 15th century and also the first prominent chef in the world. Maestro Martino was chief in the Roman palazzo of the papal chaplain ( Camerlengo ), the patriarch of Aquileia . The admiration of his contemporaries is also evident in his epitaph: “Prince of Cooks”.
Life
Maestro Martino was born around 1430 in Grumo , an alpine village in the Blenio Valley , now in the canton of Ticino . For a long time it was mistakenly believed that Maestro Martino was born in Como . After the Pilgrims Hospice San Martino Viduale in Corzoneso had worked, he began his career at the court of Sforza . Between 1460 and 1470, he moved to Rome to cook for Lodovico Trevisano , a household famous for its lavish banquets and lavish receptions. Later he probably worked for Gian Giacomo Trivulzio and as the personal cook of Popes Paul II and Sixtus IV in the Vatican Palace .
plant
Martino's recipe book Liber de arte coquinaria is a milestone in early European gastronomic literature and an important source for the food culture of the Middle Ages . Maestro Martino's recipe collection is arranged systematically and particularly describes sauces . It also contains the first known use of the sieve to strain sauces. An abundant use of saffron was characteristic of Martino's culinary art . His book also contains numerous recipes for ragouts and roasts .
The recipes from the book were so successful in the 15th century that the humanist philosopher and papal librarian Bartolomeo Platina wrote many of the recipes in his own book on culinary art, De Honesta Voluptae et Valetudine ( Eng : "On Honest Pleasures and Good Health") ) take over. Almost half of Platina's book is a copy of Martino's work. As a bow to Martino, at Platina you will find a dedication praising your friend's culinary art.
Martino's pasta recipes, such as the macaroni siciliani , which play an important role in the history of pasta , deserve special recognition .
Editions and translations
- Aldo Bertoluzza (Ed.): Libro di cucina del maestro Martino de Rossi. UCT, Trento 1993
- Luigi Ballerini, Jeremy Parzen (translator): The Art of Cooking. The First Modern Cookery Book, composed by the eminent Maestro Martino of Como. University of California Press, Berkeley 2005, ISBN 0-520-23271-2
literature
- Giuseppe Chiesi: Martino Rossi. In: Historical Lexicon of Switzerland . November 26, 2010 .
Web links
- Liber de arte coquinaria , full text on the server of the University of Giessen
- Martino Rossi (Italian) on ti.ch/can/oltreconfiniti
Individual evidence
- ↑ Luca Solari: Blenio: una valle a confronto . Salvioni arti grafiche, Bellinzona 1998, ISBN 88-7967-023-9 , p. 125 .
- ↑ Luciano Moroni Stampa, Giuseppe Chiesi: Ticino Ducale. Vol I, Tomo II, Editore Casagrande, Bellinzona 1994, p. 128.
- ↑ Patrizia Pusterla Cambin: Sentieri Storici della Valle di Blenio . Bellinzonese e Alto Ticino Turismo, Bellinzona, S. 40 f .
- ↑ Nicholas Fletcher: Charlemagne's Tablecloth. A piquant history of feasting . Phoenix Books, London 2005, ISBN 0-7538-1974-0 , p. 134.
| personal data | |
|---|---|
| SURNAME | Maestro Martino |
| ALTERNATIVE NAMES | Martino da Como, Martino of Como; Martino de Rossi |
| BRIEF DESCRIPTION | Swiss-Italian Renaissance cook and cookbook author |
| DATE OF BIRTH | around 1430 |
| PLACE OF BIRTH | Grumo |
| DATE OF DEATH | after 1470 |
| Place of death | Rome |