ITALY NATIONAL KITCHEN
* Rosemary * Artichoke
* Parsley * Cauliflower
* Sage * Mushrooms
* Thyme * Olives
3
Antiquity
The first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the
4th century BCE. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He
said that flavors should not be masked by spices, herbs or other seasonings. He placed importance
on simple preparation of fish. This style seemed to be forgotten during the 1st century CE when De
re coquinaria was published with 470 recipes calling for heavy use of spices and herbs. The Romans
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