{"id":967,"date":"2020-11-10T02:11:34","date_gmt":"2020-11-10T01:11:34","guid":{"rendered":"https:\/\/emporium-art.com\/?post_type=product&p=967"},"modified":"2022-08-21T02:06:35","modified_gmt":"2022-08-21T00:06:35","slug":"%e2%80%88la-cuciniera-genovese","status":"publish","type":"product","link":"https:\/\/emporium-art.com\/?product=%e2%80%88la-cuciniera-genovese","title":{"rendered":"\u2008LA CUCINIERA GENOVESE"},"content":{"rendered":"

Ratto\u2008figlio\u2008di\u2008molte\u2008Ricette\u2008in\u2008Pasticceria e\u2008 del\u2008 metodo\u2008 di\u2008 fabbricare\u2008 all\u2019uso\u2008 di Francia\u2008 Rosolii,\u2008 Vermouth\u2008 e\u2008 Vini\u2008 di Frontignano,\u2008di\u2008Malaga,\u2008di\u2008Madera,\u2008di Alicante,\u2008di\u2008Cipro,\u2008del\u2008Reno,\u2008di\u2008Spagna ecc.\u2008e\u2008di\u2008un\u2008apposito\u2008piccolo\u2008Dizionario genovese\u2008-\u2008italiano\u2008di\u2008Gio.\u2008Casaccia\u2008e\u2008del Ragguaglio\u2008dei\u2008pesi\u2008e\u2008misure\u2008antichi\u2008col sistema\u2008decimale. Genova,\u2008Fratelli\u2008Pagano\u20081867.<\/p>\n

Legatura\u2008mezza\u2008 pelle\u2008marrone,\u2008 dorso\u2008 con nervi\u2008e\u2008dorature,\u2008cm\u200816\u2008x\u200811,5,\u2008pp.\u2008XXXII, 260,\u2008 litografia\u2008 di\u2008 Massoero\u2008 all\u2019antiporta, copia\u2008in\u2008ottimo\u2008stato.<\/p>\n

Importantissimo\u2008ricettario,\u2008la\u2008cui\u2008prima\u2008edizione,\u2008pubblicata\u2008nel\u20081863,\u2008\u00e8\u2008da\u2008ritenersi\u2008il\u2008primo\u2008saggio completo\u2008della\u2008cucina\u2008del\u2008territorio\u2008genovese.<\/p>\n

Nella\u2008sua\u2008prima\u2008edizione\u2008il\u2008volume\u2008raccoglieva\u2008481\u2008ricette,\u2008per\u2008diventare\u2008nella\u2008quarta\u2008(la\u2008nostra)\u2008654; non\u2008tutte\u2008potevano\u2008essere\u2008definite\u2008correttamente\u2008e\u2008filologicamente\u2008genovesi.<\/p>\n

L\u2019intento\u2008dell\u2019Autore,\u2008oltre\u2008ad\u2008elencare\u2008le\u2008ricette\u2008legate\u2008alle\u2008tradizioni\u2008della\u2008citt\u00e0\u2008e\u2008del\u2008suo\u2008hinterland, era\u2008mettere\u2008insieme\u2008una summa nella\u2008quale\u2008si\u2008poteva\u2008constatare\u2008come\u2008i\u2008genovesi\u2008avevano\u2008recepito\u2008quella tranche\u2008di\u2008cucina\u2008universale\u2008che\u2008in\u2008Italia\u2008(ma\u2008anche\u2008in\u2008tutta\u2008Europa)\u2008era\u2008ormai\u2008comunemente\u2008diffusa e\u2008indicata\u2008come\u2008internazionale.<\/p>\n

Ratto\u2008si\u2008dichiara\u2008come\u2008autore\u2008solo\u2008dalla\u2008terza\u2008edizione\u2008in\u2008poi,\u2008mentre\u2008il\u2008figlio\u2008lo\u2008affianca\u2008a\u2008cominciare con\u2008la\u2008quarta.<\/p>\n

L\u2019Autore\u2008 iscrive\u2008 la\u2008 propria\u2008 \u201cCuciniera\u201d\u2008 in\u2008 quel\u2008 filone\u2008 di\u2008 ricettari\u2008 che\u2008 \u2013\u2008 dall\u2019et\u00e0\u2008 apiciana\u2008 e\u2008 poi medievale\/rinascimentale\u2008 \u2013\u2008 non\u2008 solo\u2008istruiscono\u2008 circa\u2008 l\u2019esecuzione\u2008 dei\u2008 piatti,\u2008ma\u2008 anche\u2008 circa\u2008 la selezione,\u2008la\u2008lavorazione\u2008e\u2008la\u2008\u201cmanutenzione\u201d\u2008dei\u2008diversi\u2008alimenti,\u2008riservando\u2008adesso\u2008grande\u2008attenzione alla\u2008cucina\u2008e\u2008agli\u2008utensili.\u2008I\u2008progressi\u2008dell\u2019agricoltura\u2008facevano\u2008giungere\u2008in\u2008citt\u00e0\u2008\u2013\u2008metropoli\u2008\u201cpatrizia\u201d e\u2008aperta\u2008\u2013\u2008idonee\u2008quantit\u00e0\u2008di\u2008ottimi\u2008prodotti:\u2008verdure,\u2008frutta,\u2008formaggi,\u2008pesce\u2008e\u2008carne.\u2008Ma\u2008l\u2019opera\u2008di Ratto\u2008\u00e8\u2008tanto\u2008pi\u00f9\u2008importante\u2008anche\u2008per\u2008il\u2008fatto\u2008che\u2008a\u2008fine\u2008dell\u2019Ottocento,\u2008gli\u2008chef \u2008di\u2008cucina\u2008non disponevano\u2008ancora\u2008di\u2008tutte\u2008quelle\u2008attrezzature\u2008oggi\u2008indispensabili\u2008all\u2019igiene\u2008ed\u2008alla\u2008sicurezza\u2008degli alimenti.\u2008In\u2008questo\u2008senso\u2008\u00e8\u2008un\u2008pioniere.<\/p>\n

Sui\u2008due\u2008autori,\u2008Gio\u2008Batta\u2008e\u2008Giovanni\u2008Ratto,\u2008padre\u2008e\u2008figlio,\u2008le\u2008cronache\u2008del\u2008tempo\u2008ci\u2008hanno\u2008lasciato poco.\u2008Possiamo,\u2008indirettamente,\u2008arguire\u2008che\u2008erano\u2008persone\u2008di\u2008una\u2008certa\u2008cultura\u2008e\u2008che\u2008godevano\u2008di\u2008una discreta\u2008agiatezza,\u2008essendo\u2008iscritti\u2008nelle\u2008liste\u2008elettorali\u2008cui\u2008si\u2008accedeva\u2008per\u2008censo.\u2008Gio\u2008Batta\u2008Ratto compare\u2008come\u2008autore\u2008della\u2008\u201cCuciniera\u201d\u2008soltanto\u2008nella\u2008terza\u2008edizione:\u2008il\u2008figlio\u2008diventa\u2008coautore\u2008dalla quarta.\u2008Sappiamo\u2008che\u2008Gio\u2008Batta\u2008Ratto\u2008subentr\u00f2\u2008nel\u20081838\u2008nella\u2008conduzione\u2008della\u2008Tipografia\u2008Gesignana e\u2008vi\u2008rimase\u2008sino\u2008al\u20081847.\u2008Giovanni,\u2008a\u2008sua\u2008volta,\u2008fu\u2008libraio\u2008ed\u2008editore\u2008specializzato\u2008nel\u2008settore\u2008musicale.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

RATTO\u2008(G.B.[Giobatta])\u2008-\u2008La cuciniera genovese ossia la\u2008 vera\u2008 maniera\u2008 di\u2008 cucinare\u2008 alla\u2008 genovese,\u2008 ravioli,\u2008 lasagne, tagliolini,\u2008gnocchi\u2008(troffie)\u2008[\u2026]\u2008Compilata\u2008da\u2008G.B.Ratto.\u2008Quarta 15 edizione\u2008corretta\u2008e\u2008accresciuta\u2008da\u2008Gio.<\/p>\n

 <\/p>\n

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