The use of the pig to hunt truffles is said to date back to the Roman Empire, but the first well-documented use comes from the Italian Renaissance writer and gastronomist, Bartolomeo Platina, in the 15th century.
2.
The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in the mid-19th century, when gastronomist Giovanni Battista Ratto published his book " La Cuciniera Genovese " in 1863:
3.
Latini's manuscript autobiography, not included in " Lo scalco moderna ", brings his personal career to light by sharing details of a kitchen career that had hitherto been unheard-of when they were first described in print by French gastronomist Marie-Antoine Car�me.
4.
In his 1807 " Almanach des Gourmands ", gastronomist Grimod de La Reyni�re presents his " r�ti sans pareil " ( " roast without equal " ) a bustard stuffed with a thrush, a lark, an ortolan bunting and a garden warbler although he states that, since similar roasts were produced by ancient Romans, the " r�ti sans pareil " was not entirely novel.
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