Abstract
Abstract The paper offers an in-depth study of one of the first Italian recipe books translated from a French source: Il Cuoco reale e cittadino, published for the first time in Bologna in 1724. Specifically, a section of the work absent in the French original – the Aggiunta di alcune vivande all’Italiana – is highlighted, in order to determine its features and the relationship to contemporary or seventeenth-century sources. By reconsidering the editorial history of the translated cookbook, the paper is also able to backdate the previously recorded gastronomic Frenchisms in the Italian lexicon through accurate comparison with the secondary literature.
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