Artusi, tradition and science in the kitchen Recognised by all as the father of Italian cuisine, Pellegrino Artusi could only have been born in Romagna - Forlimpopoli to be precise.
The people of Romagna are: Romagna is the home of handmade fresh pasta (good to know: here, we call pasta dishes minestra - or soup - in broth or dry). It’s made in particular by the sfogline or azdore, which in local dialect means ‘ruler’ or governor of the house.
A focus on cuisine: key events A land where food plays such an important role in the life of its inhabitants simply had to have great events dedicated to good food. Â
