Martino da Como

His book Libro de Arte Coquinaria (The Art of Cooking) (c. 1465) is considered a landmark in Italian gastronomic literature and a historical record of the transition from medieval to Renaissance cuisine.

Maestro Martino was born around 1430 in Torre, a village in the Blenio Valley, then in the Duchy of Milan, today in Canton Ticino, Switzerland. His early career probably began in northern Italy, as he is referred to variously as both Martino di Como and Martino di Milano, but it seems likely that he spent some time in Naples as many of his recipes show the influence of Spanish cuisine and with the Catalan manuscript Llibre de Sent Soví, Naples having come under lasting Catalan influence after its conquest by Alfonso V of Aragon in 1442. Between 1460 and 1470 he made his way to Rome in order to cook for Ludovico Trevisan, Cardinal Patriarch of Aquileia, who made a name out of lavish banquets and opulent receptions. Later, his services passed on to Gian Giacomo Trivulzio, a Milanese condottiere (adventurer) and eventually he ended up at the Vatican. Little more is known about Martino but he was described by his friend Bartolomeo Sacchi (known as Platina) as "Prince of cooks from whom I learned all about cooking" in De honesta voluptate et valetudine (On Honorable Pleasure and Good Health) (1474). Platina openly acknowledges in his book that most of his recipes came from Martino whom he compared to a Greek philosopher in his ability to improvise on a culinary theme.

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