Page 12 - Drinks JournalVol2_Neat

Artusi Aperitivo 9.5

Aperol

Maraska Maraschino Liqueur
Pomodorino Tomato & Balsamic Shrub

Fee Brother’s Celery & Orange Bitters
Carpenè Malvolti 1868

Citron

Bitter /Sweet/Savory/Dry

I am on a fleeting visit to Italy to have lunch with my one time mentor Artusi Pellegrino
on all things gastronomical.
We met in a restaurant in Livorno where Artusi opted to eat the minestrone and I,
needless to say, stuck to wine.
Later on, I decided to find a good game of chance to while away the hours and widen my
purse whilst Artusi decided to rent a room in the building belonging to a man called
Domenici.
Artusi spent the whole night suffering from horrible stomach pains which he, of course,
attributes to the minestrone he had eaten.
The next day I returned Artusi to Florence where we got the news that Livorno had

been hit by cholera and that Domenici had been a victim. It was only then that we
realised what had happened; it had not been the minestrone that made him ill but the
early symptoms of the disease.
Chatting with Artusi, I urged him to write a better recipe for minestrone. I leave to
return home to England with a copy of my friend’s early manuscript entitled ‘The Science
of Cooking and the Art of Fine Dining’. We will certainly be eating well on our voyage.

Inspiration. - La Scienza In Cucina E L'arte Di Mangiar Bene - Artusi Pellegrino (1891)
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