Maria Gentile published an English-language cookbook Italian Cookbook in 1919 with many recipes strikingly similar to Pellegrino Artusi’s collection.

Ippolito Cavalcanti published this recipe in 1837 in his two-book collection Cucina Teorico-Practica. It represents the first documented recipe of spaghetti and tomato sauce.

Ada Boni collected regional recipes from around Italy in an early 20th century recipe collection that continues to be updated today, and remains a popular gift for weddings.

The season for fresh farmers’ market tomatoes is coming to an end. Unlike the tomatoes in the height of the summer, late season tomatoes are better cooked than raw. It might also be possible to score a deal on tomatoes slightly passed their prime.