Lo Scalco alla Moderna, by Antonio Latini (Naples, 1692), is a book that inspires. Antonio Latini, one of the first famous chefs in history and author of this collection of Italian gastronomy recipes, was published in two volumes in 1692 and 1694. The first volume includes Latini's most famous recipe: ‘Salsa di Pomadoro alla Spagnola’, the first tomato sauce in history.

Details:

• Size: 12.7 × 19.7 cm
• Weight: 300 g
• Pages: 240
• Paper: Cream-colored book paper 90g/m2
• Cover: Smooth paper 240g/m2
• Illustrated inner page
• Exposed binding (with printing marks)
• Printed in Madrid by Artes Gráficas Palermo

Environmental Information:

Bookaneer uses Munken paper, produced in Munkedal (Sweden), at a factory founded in 1871 and considered one of the most environmentally friendly in the world. The paper used in the notebooks is certified according to the EU Ecolabel and is produced with raw materials certified according to the international standards FSC™ and PEFC.