“I was not just a cook—I was a composer of taste.
My Opera dell’arte del cucinare held over 1,000 recipes, but each one was a ritual.
I served six popes, including Pius IV and Pius V, and my kitchen was the Vatican’s heartbeat.
I declared Parmesan the best cheese on earth, and I resurrected the peacock—stuffed, seasoned, and reborn in feathers.
My book gave the world its first image of a fork.
I am Bartolomeo Scappi.
And I turned food into legacy.”