Martino de Rubeis, also known as Martino de Rossi (“Rubeis” means “red” in Latin), was a famous 15th century chef. He was born in Grumo, a hamlet of Torre in the Blenio Valley. He is known for his manuscript “Libro de Arte Coquinaria,” the first known cookbook attributed to a named author, which contributed to defining “Italian” cuisine. He began his career at the lodging house at the Corzoneso Monastery, an important stop for travellers. In the 1450s, he became a ducal chef for the Sforza family, possibly for Bianca Maria Visconti, and later worked in Rome for the Patriarch of  Aquileia. Written between 1450 and 1467, his work marks the transition from medieval to Renaissance cuisine. Martino is remembered as the “Prince of Cooks” and served as personal chef to Pope Paul II, Pope Sixtus IV, and the commander Gian Giacomo Trivulzio.

Secret recipe
Mix flour, sugar, butter, egg yolks, and lemon zest. Knead well and let rest for 30 minutes in a cool place. Mix ricotta with eggs, sugar, rai - sins, cinnamon and orange zest. Roll out half the dough into a buttered baking tin, create edges, pour in the ricotta mixture, smoothing it out. Roll out the other half of the dough, and using a pastry wheel, cut out strips, then arrange them in a lattice pattern on the tart. Bake in a preheated oven at 200°C (400°F) for 30 minutes.