Antonio Latini

Born in Collamato,[1] now a frazione of the town of Fabriano, in the province of Ancona, his cookbook, Lo scalco alla moderna "the Modern Steward", (Naples, vol.

II 1694),[2] contains in its first volume the (surprisingly late)[3] earliest surviving recipes for tomato sauce,[4] though he did not suggest serving it over pasta.

By turns assistant cook, waiter and wardrobe attendant, he learned the theatrical carving skills expected of a maître d'hôtel and swordsmanship as well.

[7] Mastering the arts of successively important stewardship positions, he was made a Roman conte, a "Knight of the Golden Spur" for his service.

After working in Rome and at courts in Macerata, Mirandola and Faenza, Latini went to serve as scalco, or household steward, to Carillo Salcedo in 1682.