Maestro Martino da Como

Martino da Como (or Martino de Rossi; Martino de Rubeis, called Maestro Martino from Como), was an Italian 15th-century culinary expert who was unequalled

cheese dates to at least the 15th century, when it was mentioned by Martino da Como, a northern Italian cook active in Rome; this recipe for "Roman macaroni"

Cooking Sicilian Macaroni and Vermicelli), compiled by the famous Maestro Martino da Como, unequalled in his field at the time and perhaps the first celebrity

Kurlansky, Salt: A World History, Knopf, 2011, ISBN 030736979X, p. 39 Maestro Martino da Como, trans. Stefania Barzini, The Art of Cooking: The First Modern

work of his contemporary and highly regarded Renaissance chef, Maestro Martino da Como. The work consists of original recipes that were based on traditional