The birth of Mediterranean cuisine, Vincenzo Corrado

Updated: Jul 20

Italian chef, philosopher and man of letters, Vincenzo Corrado lived between the 18th and 19th centuries as the 'Head of Mouth Services' of his prince and became a beacon of modern noble cuisine, delighting guests with opulent hospitality. He was, for example, the cook for Prince Michael IV Imperiali.

We know Corrado today because he was the first chef to write what is now universally known as "Mediterranean cuisine" and the first to promote great regional Italian cuisine. In fact, in 1773 he published 'Il cuoco Galante', which was defined at the time as a book of haute cuisine. Considered a true manual of organic gastronomy, 'Il Cuoco Galante' was a great success. The book's fame spread beyond the borders of the Kingdom of Naples and Italy.

Vincenzo Corrado prepared elegant banquets at the court of the nobles of Naples, coordinating a small army of butlers, servants and pages. His lunches and dinners included a vast assortment of imaginatively matched dishes, ser