Title: Libro de arte coquinaria
Author(s): Martino, da Como, 15th cent. ; Micoli, Paolo.
Publication: Udine : Società filologica friulana : Arti grafiche friulane,
Year: 1994
Description: 198 p. : ill. ; 20 cm.
Language: Italian
Available from 7 US libraries.
Note: the original manuscript ascribed to Martino.
Not translated into English

This manuscript is also published as part of a collection in:
Title: Arte della cucina.
Libri de ricette, testi sopra lo scalco, il trinciante e i vini dal XIV al XIX secolo.
Author(s): Faccioli, Emilio,  ed.
Publication: Milano, Edizioni il Polifilo
Year: 1966
Description: 2 v. illus. 27 cm.
Language: Italian
Available from 36 US libraries
Note this collection also contains the anonymous Venetian cookbook (Anonimo Venetiano) and the anonymous Tuscan (Anonimo Toscano).

This collection was first printed in Italy under the name of Giovanne de Rosselli in 1516.
Title: Epvlario :
il qvale tratta del modo di cvcinare ogni carne, vccelli, e pesci d'ogni sorte ...
Author(s): Rosselli, Giovanne de.
Corp Author(s): Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publication: In Venetia ; Et in Bassano : Per Gio. Antonio Remondini,; Italy; Venice.; Italy; Bassano del Grappa.
Edition: E di nuouo ristampato, con aggionta di molte altre cose bellissime.
Year: 1682
Description: 132 p. ; 14 cm. (12mo)
Language: Italian
Standard No: LCCN: 48-39590
This book was reprinted many times until the 17th Century, and was the translated into English and published in England before the end of the 16th Century.  This book is now known to be almost a direct copy of the works of Maestro Martino.  The early English translation of this work is known to have some interesting errors.  The English translation is available via EEBO if you have an account.

More versions of the Martino manuscripts (based on content and recipe organization) can be found in:
Title: Cucina italiana del Quattrocento /
Author(s): Benporat, Claudio, 1938-
Publication: [Firenze] : L.S. Olschki,
Year: 1996
Description: 305 p., [12] p. of plates : ill. (some col.) ; 24 cm.
Language: Italian
Series: Biblioteca dell'"Archivum Romanicum." Serie I, Storia, letteratura, paleografia,; 272; Variation: Biblioteca dell'"Archivum Romanicum."; Serie I,; Storia, letteratura, paleografia ;; vol. 272.
Standard No: ISBN: 8822244583; Series ISSN: 0066-6807 ;; LCCN: 97-181226
This book contains: MS Urbinate Latino 1203 from the Vatican library in Rome, Riva del Garda, Archivio Storico, and MS Buhler 19, New York, Peirpont Morgan Library.
These MS are not webbed and not translated.

For translated version of the Martino manuscripts I would advise:
Title: The Neapolitan recipe collection :
(New York, Pierpont Morgan Library, MS Bühler, 19) : a critical edition and English translation /
Author(s): Scully, Terence,; 1935-
Corp Author(s): Pierpont Morgan Library.
Publication: Ann Arbor, Mich. : University of Michigan Press,
Year: 2000
Description: vi, 256 p. ; 26 cm.
Language: English
Standard No: ISBN: 0472109723 (cloth : alk. paper); National Library: 000100366; LCCN: 98-51414
A good English translation, the original is given (although not on the same page) along with a scholarly discussion of the recipes and language style.  The relationship of this manuscript to other “Martino” manuscripts is given, along with a fairly comprehensive bibliography.  This version of the Martino cookbook is thought to be earlier than Libro d’arte coquinario.
This can be bought from Poison Pen Press.

Other early period (14th and 15th century) manuscripts can be found in several places:
Title: Il libro della cucina del sec. XIV,
testo di lingua non mai fin qui stampato.
Author(s): Zambrini, Francesco,; 1810-1887, ; ed.
Publication: Bologna, G. Romagnoli,
Year: 1863
Description: liii, 127 p. 19 cm.
Language: Italian
Series: Scelta di curiosità letterarie inedite o rare dal secolo XIII al XIX.; Dispensa 40;
Standard No: LCCN: a 53-4642
This is a small 14th century recipe collection taken from a manuscript in the Bologna library.  This collection is not available on the web, nor is it translated into English.

Title: Due libri di cucina /
Author(s): Boström, Ingemar.
Publication: Stockholm, Sweden : Almqvist & Wiksell International,
Year: 1985
Description: vi, 130 p. : ill. ; 25 cm.
Language: Italian
Series: Acta Universitatis Stockholmiensis.; Romanica Stockholmiensia ;; 11;
Contents: Libro A -- Libro B -- Commento alla lingue -- Commento al contenuto -- Glossario volgare -- Glossario latino.
Standard No: ISBN: 9122007393; LCCN: 85-151143
Two early 15th century recipe collections in a southern Italian dialect, held by the University of Stockholm.  Neither of these manuscripts have been translated.

Title: La cucina di papa Martino V /
Author(s): Bockenheym, Johannes, fl. 1417-1435. ; Bonardi, Giovanna.
Corp Author(s): Bibliothèque nationale (France). ; Manuscript.; Latin 7054, fol. 66-74.
Publication: Milano : A. Mondadori,
Year: 1995
Description: xxix, 81 p. ; 18 cm.
Language: Italian; Introd. in Italian; text in Italian and Latin on facing pages.
Series: Passepartout ;; 32; Variation: Passepartout (Milan, Italy) ;; 32.
Standard No: ISBN: 8804404310
An Italian translation of a Latin cooking manuscript written by the personal chef of Pope Martino V.  No translation into English.

Title: Arte della cucina.
Libri de ricette, testi sopra lo scalco, il trinciante e i vini dal XIV al XIX secolo.
Author(s): Faccioli, Emilio,  ed.
Publication: Milano, Edizioni il Polifilo
Year: 1966
Description: 2 v. illus. 27 cm.
Language: Italian
Available from 36 US libraries
This collection also contains the anonymous Venetian cookbook (Anonimo Venetiano) and the anonymous Tuscan (Anonimo Toscano).  Both these recipe collections have been transcribed and are available on the web.
The transcription of the Anonimo Toscano is available at:
http://staff-www.uni-marburg.de/~gloning/an-tosc.htm
There is no translation of this.
The transcription of the Anonimo Venetiano is available at:
http://staff-www.uni-marburg.de/~gloning/frati.htm
The translation of this is available at:
http://www.geocities.com/helewyse/libro.html
with an updated translation slowly being webbed at:
http://www.geocities.com/helewyse/libroenglish

Then we jump to the 16th Century with several of the more comprehensive cook and dietic texts.
Title: Opera :
(dell' arte del cucinare) /
Author(s): Scappi, Bartolomeo.
Publication: Bologna : Arnaldo Forni,
Year: 1981, 1570
Description: [20], 436 leaves [ca. 888 p.], [28] p. of plates : illus.
Language: Italian
Series: Testi antichi di gastronomia ;; 12; Variation: Testi antichi di gastronomia ;; n. 12
This is an absolutely amazing resource, available for purchase through Arnaldo Forni editore (at a price).  The book comprises over 1000 detailed recipes and also an entire chapter giving menus for every month of the year.  Selected recipes have been transcribed and translated but the work as a whole is not available on the web.
Some recipes from Scappi are in various other files on my website.
For purchase of this and other reprints of historic Italian cooking books go to Arnaldo Forni's website.
 

Title: La singolare dottrina di M. Domenico Romoli sopranominato Panunto [sic], del'ufficio dello scalco,
de i condimenti di tutte le vivande, le stagioni che si convengono a tutti gli animali, uccelli, & pesci, banchetti di ogni tempo, & mangiare da apparecchiarsi di dì, in dì, per tutto l'anno a prencipi. Con la dichiaratione della qualità delle carni di tutti gli animali, & pesci, & di tutte le vivande circa la sanità. Nel fine un breve trattato del reggimento della sanità ...
Author(s): Romoli, Domenico. ; Grospré, Robert,; fl. 1539. ; Regimen sanitatis.
Publication: [Venetia, Michele Tramezzino,
Year: 1560
Description: [16], 376 l. ; 16 cm.
Language: Italian
Standard No: National Library: 2282080R
This book tells everything, from the description of the duties of the butler, how to serve all sorts of foods, the season of foods, menus for every day of the year and recipes.  A facsimile copy is available on the web courtesy of the Grewe site.
There is no translation of this work.

Title: Libro nuovo nel qual s'insegna il modo d'ordinar banchetti apparecchiar tavole, fornir palazzi, & ornar camere per ogni gran principle ...
Author(s): Messisbugo, Cristoforo di, 16th cent.
Publication: Venetia : L. Spineda,
Edition: Di nuovo corrette.
Year: 1610
Language: Italian
First published in 1587, with many reprints.  Recently translated by Master Basillius Phocus of the Middle Kingdom.  Not yet webbed but he is apparently working on it.  Another great comprehensive cookbook, with detailed recipes and menus.
Facsimile available for sale by Arnaldo Forni.

Title: Le vinte giornate dell'agricoltura et de' piaceri della villa
di m. Agostino Gallo ...
Author(s): Gallo, Agostino, 1499-1570.
Publication: In Veneta : Appresso Ghirardo Imberti,
Edition: Nuouamente ristampate & ricorrete, con le figure de gli istrumenti che s'appartengono all essercitio d'vn vero & perfetto agricotore ...
Year: 1628
Description: [16], 434 p. : ill. ; 20 cm.
Language: Italian
Also available online at the Grewe site.
There is no translation of this work.
This book is essentially a conversation between a questioner and a landowner.  It describes many aspects of agricultural life and most usefully actually goes into descriptions of how best to separate cream to make snow, how to make cheese, how to butcher animals, how to preserve foodstuffs, etc. etc.

Title: Epulario e segreti vari :
trattati di cucina toscana nella Firenze seicentesca /
Author(s): Del Turco, Giovanni. ; Evangelista, Anna.
Publication: Sala Bolognese, BO : A. Forni,
Year: 1992
Description: lxvi, 170 p. : ill. (some col.) ; 25 cm.
Language: Italian
Standard No: LCCN: 93-174761
This is based on a book written in the first 20 years of the 17th century, a fair number of recipes including many for preserves and candied fruit and how to work with sugar.  No translation of this work.
Available from A. Forni
 

Some Italian food related books (as well as English and French cookbooks) can be downloaded for free from the National Library in Paris.

A comprehensive bibliography of Italian food related books can be found in
Title: Handlist of Italian cookery books /
Author(s): Westbury, Richard Morland Tollemache, Baron, 1914-1961.
Publication: Firenze : Leo S. Olschki, editore,
Year: 1963
Description: xxiii, 237 p. : ill., facsims. ; 26 cm.
Language: Italian; "Presentazione" in Italian.
Series: Biblioteca di bibliografia italiana ;; 42;
Standard No: National Library: 58710390R; LCCN: 64-172
 

There are many more food associated manuscripts from the 16th and early 17th centuries, some describing how to plant and grow crops, including vines.  Dietetic texts detailing the characteristics of food and wine in terms of health.  But this list alone gives you an idea of just how small a proportion the important early culinary manuscripts from Italy are yet available in English.  A recent publication:
Italian Cuisine, A Cultural History.  Alberto Capatti, & Massimo Montanari, Translated by Aine O’Healy, has been published by Columbia University Press, New York, 2003.
Gives a overview of the history of food, cooking, foodways and culture covering from the end of the Roman empire until the present day.  Most importantly the book has excellent annotations and a bibliography that can guide you towards many interesting books, most of which are sadly in Italian.