Written in the late 19th century, the book "The Science of Cooking and the Art of Eating" serves as both a literary monument and a practical guide. It features recipes for 790 authentic Italian dishes, including pasta, pizza, ravioli, gnocchi, risotto, biscotti, and much more. These recipes are enriched with stories about taste preferences and cooking traditions from various regions of Italy, as well as anecdotes.

While some dishes may seem exotic today, readers will not only enjoy the aesthetic pleasure of reading the book but also have the opportunity to prepare dishes using recipes that Italian homemakers have trusted for over a century.