I’m happy to announce that I have readied the menu for a period Italian fundraiser feast at Gulf Wars. The feast will be held at the Ca’ d’Oro Renaissance Salon and Italian Apothecary on Artisan’s Row. We will serve three courses made as they would have been in 15th century Italian city-states. To offer your … More Italian Feast at Gulf Wars
RECIPES FROM LIBRO DI CUCINA DEL SECOLO XIV Suggestions for meats and sauces along with links to any modern versions of the recipe: III. Agliata. Agliata a ogni carne, toy l’aglio e coxilo sotto la braxa, poi pestalo bene e mitili aglio crudo, e una molena de pan, e specie dolçe, e brodo; e maxena … More Recipes from Libro di cucina del secolo XIV
Daily life in the middle ages was like the fine line between Carnivale and Lent, as immortalized by Pieter Bruegel in 1559. It’s a battle between feast and famine, a lifestyle of fasting and abstinence or a lifestye of drunkeness and revelry (Il Corpo nel Medioevo, J. LeGoff). When carnival in Venice ends, one probably … More A Medieval Recipe For Healing the Stomach
I’m perusing recipes from the 14th and 15th Centuries in northern and central Italy when I come across two great texts, one of which I posted about earlier this year, and this one, the Anonimo Toscano. Here are a few of the translated recipes that I’d like to try. My favorites are Nucato and Stuffed Peacock … More Recipes from Anonimo Toscano
