The first known Italian food writer

The first known Italian food (bridgend italian restaurants serves italian food) writer was a Greek Sicilian named Archestratus who lived in Syracuse in the 4th century BCE. His writing was a poem that spoke of using “top quality and seasonal” ingredients of the freshest nature. He also stated that the flavors of the dishes should not be masked by spices, herbs, or other seasonings with an importance put upon this style of preparation for fish. This style of cuisine seemed to be forgotten during the 1st century AD when De re coquinaria was published with 470 recipes included many with heavy usage of spices, herbs which would hide much of the natural flavor of the dish. The Romans employed the best Greek bakers to produce their breads, imported pecorini from Sicily as the Sicilians were known for being the best cheese makers. The Romans were also known for rearing of goats for butchering, and gardening of artichokes and leeks.