What an intriguing novelist, Boccaccio! Priest (oh, yes!) and witty author of a novel full of lust and sensuality. He was a glutton (and this is why we love him even more) as much as Dante was ascetic. A real … Continua a leggere WEBINAR- BOCCACCIO, A MEDIEVAL ‘FOODIE’
V settimana della cucina italiana nel mondo Giovedi’ 26 Novembre In streaming sul canale dell’ Ambasciata di Buenos Aires (QUI )ore 9,30 New York – ore 11,30 Argentina – ore 15,30 Italia – ore 22,30 Singapore Per 800 anni fu … Continua a leggere WEBINAR – SALUTE E ALIMENTAZIONE NEL MEDIOEVO: IL ‘REGIMEN SANITATIS’
Non é storia, ma lo sará. mercoledí 25 NOVEMBRE 5 pm Singapore , Perth – 11 am Tel Aviv- 10 am Roma – 6 am Buenos Aires E’ il momento di pensare ad una carne nuova. Mai come ora le … Continua a leggere WEBINAR -TAVOLA ROTONDA IL FUTURO DELLA CARNE, LA CARNE DEL FUTURO
This recipe is pure glee. Medieval recipe book are full of “frittelle” recipe. Frying in fat or oil was very easy and, in the courts with no problem of money, also very practical. Furthermore, people kept a very active life, … Continua a leggere NAPOLI: flower raimbow (fried)
VIDI PER FAME A VÒTO USAR LI DENTI UBALDIN DA LA PILA E BONIFAZIO CHE PASTURÒ COL ROCCO MOLTE GENTI. (PURGATORIO, CANTO XXIV, VV.28-30) Dante was not the kind of person you wanted as an ennemy. His life had been … Continua a leggere NAPOLI: frittelle Ubaldine
It is said by scholars that in medieval time, food hanging for trees was only for rich, noble people, the ones considered to be “high class” and consequently “high spirit. And that food in the ground was only for “low” … Continua a leggere NAPOLI: saffron soup of pears and onion
A recipe full of emotions, this “pasta recipe” from Anonimo Meridionale. For the first time in history we read that the dough is to be boiled. The “lasagne” were known by the Greeks and Romans, but they were eaten either … Continua a leggere NAPOLI: “al dente” pasta (1300 a.D.)
The court of Roberto d’ Angió was one of the most refined of its time. A real melting pot of culture and a the “mecca” of the intellectual life of europe. Roberto d’Angió was most loved by Boccaccio, Petrarca, Giotto. … Continua a leggere NAPLES: fried eggs with medieval sauce
Chestnuts were “the bread of the poor” in medieval time and up to the whole nineteenth century. In addition to being widely available in nature, they were easily preserved and nutritious. The characteristic that made them most loved, in any … Continua a leggere LUNIGIANA: THE MEDIEVAL “CHESTNUTS” BROWNY
Giovanni Manzini della Motta (ca. 1362-before 1422) is considered today an important representative of the first Italian humanism. n the night of Christmas Eve of a year in the XIVth century, he was having dinner in Lunigiana at Branchino di … Continua a leggere LUNIGIANA: MEDIEVAL WALNUT LASAGNE
Storia e storie in cucina 