In Lunigiana Dante was host by the powerful Malaspina family. Malaspina in italian means “bad-thorn”. In fact, the family is named after the wild plum (blackthorns) and the motto of the family is: Sum mala spina malis sum bona spina … Continua a leggere LUNIGIANA: A “NOBLE” WILD PLUM LIQUEUR

After the fall of the Roman Empire, the agricultural system in the Italian territory begins to crumble. Roman cultivated fields are returned to nature. Wild animals gets more and more importance in the meals of weatlhy people. Since the time … Continua a leggere LUNIGIANA: MEDIEVAL BOAR IN DOLCEFORTE

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 he also knew that fried food is better to be used warm. What he knew better, though, is that you don’t fight a barbarian king that is hosting you: … 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 fiew with details. I find it extremely modern. He is trying to blend the taste of the Franks (barbarian population living in the current territory of France) with … 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”