The biography of a poor peasant from the Treviso countryside, who rose to become the most famous chef in Italy. Like Leonardo Da Vinci - who was considered an even greater cook than he was an artist - he prepared sumptuous banquets in antique castles for the members of the high society of his day. Today he would be called the caterer "par excellence".

Published by Supernova Editore, Profili Veneziani del 900, Venezia 2003