[GASTRONOMIA - CIOCCOLATA] - COLMENERO DE LEDESMA, Antonio (sec. XVII) - Della cioccolata discorso diuiso in quattro parti d'Antonio Colmenero Ledesma medico e chirurgo della città d'Ecija nell'Andaluzia tradotto dalla lingua spagnuola nell'italiana, con aggiunta d'alcune annotationi da Alessandro Vitrioli. Rome: nella stamperia della R.C.A, 1667.   For the first time at auction [no copy is recorded in RBH] and nowhere to be found on the market: the first Italian edition of the first publication soley about chocolate containing numerous interesting additions and comments from the translator Alessandro Vitrioli.   Compared to the 11 pages of the first Spanish edition (or to the 59 of the first French and at 79 of the first Latin) Vitrioli publishes 94 pages providing precious practical advice for the preparation of hot chocolate and chocolate bars. The author comments on which ingredients are better and in what quantities, which ones to avoid because of physical problems and which to add to help to make the recipe tastier.   The first edition was published in 1631 in Madrid by Francisco Martinez and the work was translated in the following years in English, French, Latin and Italian. Chocolate is presented as a medical remedy to be prepared as hot chocolate and to which to add "four Mexico powder grains, called Chile overo Pimiento; Half ounces of Garofani; Three small Campeca zest. Finally a walnut of Achiote, enough to give it the right colour. Others also add almonds, nocchie, and orange flowers". Vitrioli also comments on the quantities of sugar to add to make chocolate bars which were produced as a delicacy for the ladies in Mexico and which were sold in the shops together with the jams. An excellent explanation of the modern chocolate bar!. The original treaty is divided into four parts: the first explains the faculties of the cocoa and the other ingredients contained in the hot chocolate; the second is about the qualities, the third explains how to prepare hot chocolate and how it is usually consumed by the Indians [in America]. The final part is about when and how much to drink of it.   The Italian translation does not end here; on p. 55 is the beginning of the "Annotazioni o esame sopra gl'ingredienti della cioccolata" which were not present in the first Spanish edition. Here Vitrioli adds other important steps such as a description of the tree that produces cocoa. To do this, he draws inspiration from what was written by Francesco Ximenez in his book "Libro della Natura delle Piante e degli Animali della Nuova Spagna", a very curious and rare work printed in Mexico. The author then describes the almonds using Giuseppe Da Costa's work and explaining the difference between the varieties known in Europe versus the American ones. He then goes on to speak about corn, cinnamon, platanon and other original ingredients of the Americas. The work ends with "Della cioccolata dialogo tra un medico e un paesano"   12mo (143 x 82mm). Printer's device on title (some foxing and light browning). Contemporary decorated paper with manuscript title on spine (slight rubbing).   An excellent copy of this fascinating text dedicated to one of the most loved foods in the world.

Estimate € 2,000 - 3,000

Sold € 4,500