100:, Switzerland. His early career probably began in northern Italy, as he is referred to variously as both Martino di Como and Martino di Milano, but it seems likely that he spent some time in Naples as many of his recipes show the influence of Spanish cuisine and with the Catalan manuscript
182:. In fact, almost half of Platina's book is a direct copy of Martino's opus. In acknowledgement of Martino, Platina stated "O immortal gods, which cook could compete with my friend Martino of Como, to a great extent the origin of what is written here?"
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is one of the benchmarks of early
European gastronomical literature, a precious testimony of kitchen etiquette and recipes in the Middle Ages. The recipes in this tome were highly influential during the 15th century, so much so that
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37:), was an Italian 15th-century culinary expert who was unequalled in his field at the time and could be considered the Western world's first
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Fletcher, N., (2004), 'Charlemagne's
Tablecloth: a piquant history of feasting', p.134
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Jenkins, Nancy Harmon (2007). "Two Ways of
Looking at Maestro Martino".
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Little more is known about
Martino but he was described by his friend
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De arte
Coquinaria per vermicelli e maccaroni siciliani
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The Art of
Cooking Sicilian Macaroni and Vermicelli
220:The Art of Cooking: The First Modern Cookery Book
136:(adventurer) and eventually he ended up at the
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316:(2). University of California Press: 97–103.
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