What can we say about Attilio A. Del Re? Friends say he is a Renaissance man because of his many interests: born farmer, chemist and as such a very clear professor in the prestigious Faculty of Agriculture in Piacenza. But also musician (pianist, organist, harpsichordist, composer), bonsai grower. And more. Last but not least, gastronome.
He translated the ancient text attributed to Apicius, fundamental for the knowledge of the imperial Roman cuisine, experimenting one by one the described recipes; he collected from the family tradition recipes of the Val d'Arda, testing them with modern ingredients and tools; he worked on the "Mediterranean" cuisine - the one so called by the scientific community, not the one that brutally foresees the use of Mediterranean foods - developing the technique called "optimisation" that suggests how to balance the recipes to reach the "Mediterranean" balance: recipes, which,a the experimental test, result more pleasant.
