Leonardo da Vinci’s name is synonymous with art and innovation, with the essence itself of the Renaissance, a time of discovery, intellectual curiosity, and investigation.
Not many know, however, that he also had a profound interest in culinary arts and nutrition: we celebrate him for his masterpieces and inventions, but the truth is that Leonardo had quite an interest in food and cooking, too. When he was still a young apprentice in Verrocchio’s workshop, he would also work as an aide in a local Florentine tavern, and legend has it that, late in the evenings, when both customers and chefs were gone, and he was left alone cleaning, Leonardo would experiment with ingredients and flavors to cook himself some — probably very healthy — grub.
But, besides these anecdotes, which may or may not be fully true, we have, in fact, reliable sources that tell us about Leonardo’s passion for nutrition and living well: his very own diaries and notebooks. Leonardo had the habit of recording his thoughts, ideas, and designs in his peculiarly small and flowery handwriting recognizable because it went from right to left, as he was left-handed.
Many of his handwritten notes, sketches, and designs were collected in the Codex Atlanticus, which is also the source of what we know about his connection with healthy living and food. Indeed, the Codex Atlanticus is an invaluable collection of Leonardo’s work, spanning twelve volumes and comprising 1,119 pages; compiled in the late 16th century by the sculptor Pompeo Leoni, it includes a diverse range of Leonardo’s sketches, studies, and writings on topics ranging from engineering to anatomy. It is within these pages that one finds Leonardo’s musings on food and diet, which give us a glimpse into his holistic approach to life.
Leonardo’s dietary advice appears strikingly modern. On folio 207 verso of the Codex, he reflects on the human condition: “Man and animals are really passageways and conduits of food, graves of animals, hostels of the dead, making life out of other deaths, sheaths of corruption.” A pretty bleak statement, sure, but one that suggests an early inclination towards vegetarianism, a stance further evidenced by other writings where he condemns the consumption of eggs and dairy due to their impact on animal life.
But Leonardo’s dietary recommendations extend beyond ethical considerations to practical advice for health. Always in the Codex Atlanticus, on folio 213 verso, he writes, “If you want to stay healthy, observe this regimen: do not eat without appetite and dine lightly, chew well, and whatever you take in should be well-cooked and simple in form.” If it sounds familiar, it’s because we’ve probably heard our family doctor saying the same many times.
Leonardo also advises against excessive medication and cautions to avoid anger and heavy air; he emphasizes the importance of proper posture after meals and advises against midday naps. His guidance on wine consumption—moderate, frequent, and never on an empty stomach—reflects a balanced approach to indulgence. He also insists on regular, gentle exercise and proper nighttime covering to maintain health.
Beyond these principles, Leonardo also recommended culinary hygiene and etiquette, particularly when dining with nobility: in other words, he also taught us how to behave on important occasions. Before meals, especially in the company of the Sforza court, he suggested using rose water and lavender to clean and perfume the hands. For summer refreshment, he recommended a drink favored by the Turks: a mixture of sugar, rose water, lemon, and fresh water strained through a white cloth, highlighting his appreciation for diverse cultural practices.
When it came to culinary science, Leonardo was meticulous about the preparation and properties of food: he recognized the nutritional value of vegetables like turnips and cabbage, noting their digestive benefits, which he understood when observing a goat recovering and a cow rejuvenating after consuming these vegetables. Leonardo clearly believed in the medicinal properties of food, something modern concepts of nutraceuticals also maintain.
Leonardo’s legacy in the culinary arts is not just theoretical. Anecdotes, although partly mythical, suggest his active involvement in kitchen innovation. Besides the above-recounted anecdote about his experiments while he was an apprentice at Verrocchio’s workshop, there are other interesting tales to tell. For instance, some say he and his friend Sandro Botticelli had opened the Taverna delle Tre Rane, where Leonardo’s menus featured elegant, balanced dishes paired with drawings for easy comprehension.
Recent research and exhibitions, such as one in Liège, Belgium, have brought Leonardo’s culinary interests into the spotlight. Curator Jean-Christophe Hubert highlighted how dishes like red shrimp with burrata and apricots with mint, both created by Leonardo, show the artist’s incredibly modern palate and culinary creativity; key in his diet, Hubert continues, were fruits, vegetables, legumes, and nuts. In contemporary terms, Leonardo’s near-vegetarian diet and his focus on complete, nutritionally dense foods illustrate a truly progressive way of thinking, because his diet was, ultimately, about achieving a balance that promoted overall well-being, which is very much what science purports nowadays. Leonardo’s approach is all the more remarkable if we consider his era’s relatively limited understanding of nutrition.
Leonardo da Vinci’s contributions to culinary arts and nutrition, though less celebrated, are an integral part of his genius, and the Codex Atlanticus bears witness to his extensive and varied interests, and to his holistic view of life. Leonardo’s approach to food, much like his art and inventions, was ahead of its time and offered principles that remain relevant in contemporary discussions about healthy living and sustainable consumption.
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