Eggs

Eggs have enjoyed a prominent place in Italian cuisine for centuries. Pellegrino Artusi, in his famous 1891 cookbook for middle-class cooks and housewives, La Scienza in Cucina e L’Arte di Mangiar Bene, extolled the value of their nutrition: “Eggs come immediately after meat at the top of the scale of nutritional value.” Mr. Artusi goes on to recommend: “Spring is the season in which eggs taste best. Fresh eggs are given to birthing mothers to drink, and are also considered a good food for newlyweds.”