This book aims to be one of the many possible mosaics of Italian cooking of 20th century, in which cultural and gastronomic objects and subjects are built on a tradition rich in ideas and sometimes meagre in means. From war cooking to the first spreads of cooking culture (“La Cucina Italiana” was born in 1929), to the campaign against pasta by Filippo Tommaso Marinetti in 1932, to the widespread of prosperity and food comsumption in the 50s, the history of Italian cooking in XXth century is presented in this volume edited by Anna e Gian Franco Gasparini. Table and cooking are the domains in which Ballarini and Richard Ginori have concentrated their efforts for more than a hundred years, between tradition and innovation, realizing objects that accompanied the social and cultural evolution of Italy: instruments and symbols at the same time where ideas and facts come together. Ballarini’s and Richard Ginori’s creations accompany the course of this volume through the changements in habits, public and private behaviours, style and standards of living of Italy. The exhibition “A table a century long”, first on display at the Design Library in Milan (24th June - 25th September 2009), celebrates excellence of Made in Italy in Italian cuisine of XXth century through Ballarini’s and Richard Ginori’s objects.