Taste, freshness, color ... a gastronomical universe for the senses.
Leonardo da Vinci was a painter, sculptor, engineer, architect, physicist, biologist, inventor, geologist, cartographer, musician, astronomer and town planner. He was an artist and a scientist, a visionary.
Leonardo (Vinci, 1452 - Amboise, 1519) was an illegitimate child raised by a rude stepfather, who was a confectioner. From a young age, he was attracted to the kitchen and found it a fascinating world of experimentation and creation. He got to work, to make ends meet, as head chef of a tavern called The Three Snails, near the Ponte Vecchio in Florence, he even ran a canteen with his friend the painter Sandro Botticelli. Leonardo also held the position of Chief of Feasts and Banquets of Ludovico Sforza, The Moor, Lord of Milan. Although many of his dishes never came up and his gastronomic taste has never been fully appreciated, he wrote his culinary ideas in notebooks. In 1981 the Codex Romanoff was discovered: a cookbook and table manners attributed to Leonardo.
The recipes suggested on this page have been taken and adapted from the cookbook notes of Leonardo da Vinci, (Compilation and editing by Shelag and Jonathan Routh, Madrid, Temas de Hoy, 1993) which contains the annotations that the Renaissance Master captured in the Codex Romanoff.