<i>Il cuoco reale e cittadino</i> (1724): un ricettario tradotto e integrato

Abstract The paper offers an in-depth study of one the first Italian recipe books translated from a French source: Il Cuoco reale e cittadino , published for time in Bologna 1724. Specifically, section work absent original – Aggiunta di alcune vivande all’Italiana is highlighted, order to determine its features and relationship contemporary or seventeenth-century sources. By reconsidering editorial history cookbook, also able backdate previously recorded gastronomic Frenchisms lexicon through accurate comparison with secondary literature.