Fundamental treatise for Italian culinary culture in its second edition. Summa of recipes, scaling and carving techniques, ways of organizing banquets, which collects a centuries-old tradition, ranging from Platina (1474) to contemporary writers to Antonio Latini (1641-1696). There are numerous information on the preparation of the banquets set up in Rome, Naples, Pozzuoli, Torre del Greco by the author. The text also contains a tomato-based recipe, the first published that includes the ingredient from the New World, and which is destined to become famous: "the Spanish-style tomato sauce".