Antimius was a doctor, not a chef. This is his remedy for coffing and we litterally loved the results. IN PRACTICE I peeled almonds, and beated them until I got a fine pouder. I mixed 1/3 of honey, 1/3 of … Continua a leggere RAVENNA: ALMOND & HONEY REMEDY (VI century)

This recipe is just perfect. Nothing to add Wild or domestic asparagus are quite good and diuretic if you mix them in the pot with celery or fennel, a little fresh cilantro or mint and dose with wine. However, do … Continua a leggere RAVENNA: ASPARAGUS SALAD (VI century)

How wise was Anthimus. He knew about properties of carrots, and also that fried food is better to be used warm. TRANSLATION Boiled carrots with oil and salt, are good for wellbeing and diuretic. If you want to fry them, … Continua a leggere RAVENNA: MEDIEVAL CARROTS (VI CENT)

The purpose of Anthimus was educating the barbarian (franks) to the mediterranean diet, rich in olive oil, fish and vegetable. But yet, his “client”, the ruling king, was still a frank, and he could not be contradicted too much. In … Continua a leggere RAVENNA: FRANK-STYLE TURNIP (VI cent)

Anthimus was a greek phisician, raised in Bizanthium and then run away under the protection of Theodoricus the Great. Theodorico sent him as court doctor at the Franks king. A barbarian, settled north of the Alps. Anthimius tries to fusion … Continua a leggere RAVENNA: millet bread (VI cent.)

This is one of my favourite recipes of Anthimus, one of the view with details. I find it extremely modern. He is trying to blend the taste of the franks with mediterranean dietary principles. What comes out is an extraordinary … Continua a leggere RAVENNA: HONEY & SPICE BEEF (VI sec)

Eggplant has been known by persian since thousand of years, but introduced slowly in Italian cuisine by arabs. Eggplants are now one of the symbols of sicilian cuisine, with preparations such as Pasta alla Norma, Caponata, Parmigiana di Melanzane. We … Continua a leggere SICILY – persian “kebab”

Citrics origin is known to be in the territory around Himalaya mountain, and dates back 8 millions year. Greeks, and then romans, widely knew cedar. In Pompei we have a mural pictur representing either a small cedar or a lemon, … Continua a leggere SICILY: orange zests

Both habas and goat chese (“pecorino” and “ricotta di pecora”) are known in the mediterranean tradition since antiques time. No surprises that “Anonimo Meridionale” gives them a relevant space in its manuscript, attributed to the sicilian court of Federico II. … Continua a leggere SICILY: habas pie