Food as a bridge between past and present

Food is a fundamental element of a people’s culture and identity. For Italians in particular, cooking represents a strong connection to their roots, which are often found even in those who left their homeland to emigrate.

In the heart of Italy, Casa Artusi stands as a shining beacon, illuminating the path to Italy’s culinary roots. Forlimpopoli, in Emilia-Romagna, is the hometown of Pellegrino Artusi, considered the father of Italian home cooking and author of the book “Science in the Kitchen and the Art of Eating Well.” His house, now converted into a museum, is a great place for those who want to learn about Italian history and culinary traditions.

As part of Casa Artusi, food becomes a powerful means of connecting the past and the present. Old family recipes are preserved and celebrated, becoming the bridge connecting the kitchens of Italian grandmothers to modern gastronomic interpretations.

Casa Artusi is a splendid museum for Italian home cooking. The tour begins in the library, where a rich collection of books, manuscripts and documents on the history of Italian cuisine can be admired. The cooking school, on the other hand, offers courses of various levels to learn Artusi recipes. These sessions not only teach traditional culinary techniques but, also tell stories behind each dish, revealing secrets that make each recipe a chapter in the history of Italian cuisine.

A festival to celebrate Romagna cuisine: every year, Forlimpopoli hosts the Festa Artusiana, an event celebrating Romagna cuisine and Pellegrino Artusi’s influence on Italian culture. During the festival, the streets of the city come alive with music, performances and food stands offering the specialties of Romagna cuisine, including puff pastry, piadina and lambrusco. The Artusiana Festival is the ideal opportunity to discover the many places of historical and cultural interest in Forlimpopoli, a town in which the combination of art and gastronomy reaches its perfect synthesis.