Anton Francesco Grazzini / Antonio Maria Biscioni
Librería Samer Atenea
Librería Aciertas (Toledo)
Kálamo Books
Librería Perelló (Valencia)
Librería Elías (Asturias)
Donde los libros
Librería Kolima (Madrid)
Librería Proteo (Málaga)
La Prima E La Seconda Cena presents a collection of novellas by Antonfrancesco Grazzini, known as Il Lasca, a prominent figure of the Italian Renaissance. This edition, published in 1756, includes previously unpublished material, offering readers a rare glimpse into Grazzini’s storytelling prowess. Edited and with notes by Antonio Maria Biscioni, this volume not only preserves the wit and charm of Grazzini’s narratives but also provides valuable historical context. These stories capture the spirit of the Renaissance, reflecting the social customs, humor, and moral perspectives of the time. A valuable addition to any collection of Italian literature, 'La Prima E La Seconda Cena' stands as a testament to the enduring appeal of Grazzini’s work and its contribution to the literary landscape.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
