Pellegrino Artusi

Pellegrino Artusi was an influential Italian entrepreneur, food enthusiast, and writer, renowned for his seminal cookbook 'La scienza in cucina e l’arte di mangiar bene,' published in 1891, which compiled approximately 800 recipes from across Italy and introduced innovations such as the use of mayonnaise in Vitello Tonnato, a dish that has become a staple of Italian cuisine.