This is one of my super favourity. Two superfood together, so simple and so modern. I use a silicon tool to spread it on the table, not my wet hand. On the other side, I follow by the word the … Continua a leggere LUCCA: Nucato, a medieval snack

We would expect to mix basil with oil and cheese, and make pesto. But, surprisingly, there are no traces of pesto in Italian cuisine untill the XIX century. In this medieval sauce, basil is the protagonist of an acid sauce, … Continua a leggere LUCCA: “tuscan pesto”

Not for vegan/vegetarian I don’t eat meat liver since quite long time, so I did not try this recipe. Yet, there is an array of traditional italian recipe, in use still now, “featuring” liver pork, fried liver pork, liver pork … Continua a leggere BOLOGNA: aromatic meat balls

I love this recipe. Vegan, low gluten, super-food. The author suggest frying it in pork fat (or olive oil). I’d truly recommend baking it. But however you want to consume it, enjoy! (English and italian translation below) De guanti, cio … Continua a leggere BOLOGNA: chickpea “guanti”

In medieval time filled pasta was known. The “Anonimo Meridionale” is rich of varieties of filled pasta. The origin, most probably asian, of this preparation (not of the name, wich is “tortelli” or “ravioli” and is european, indeed) reached Italy … Continua a leggere BOLOGNA: “naked” pork tortelli

This is not a recipe. I am sorry. It is much more. It is a statement. It is a fundamental piece of information on medieval cuisine. The source is the Libro de La Cocina found in the Bologna University Library … Continua a leggere BOLOGNA: pasta is variety

In honor of Virgilio, the Mantua-born guide of Dante, we present a recipe inicially written by Catone (De Agricoltura -IIsec a.C.). The original recipe in latin (see below) might look complicated, once you strat doing it, you will see that … Continua a leggere MANTOVA: a Roman-time millefeuille