Ad faciendum tortam pro nobilibus (29 Registrum Coquine, J. Bockenheim)Recipe carnes porcinas coctas et pista illas cum cultello et caseorecenti, cum zinzibere, et gariofolis, croco, et aliis spetiebus. Et tereomnia illa bene. Et tunc uua passa aliqualiter dura et eam … Continua a leggere ROMA: golden meat pie

Ad preparandum ministrum de Canapo pro Infirmis (Registro cocinae, J. Bockenheim, 60)Recipe Canapiom canapium, et munda bene, cum aqua calida, et mitteeum lente bulire, Ita quod coaguletur superius, et tunc superiorem partemremoue et mitte per stamigniam ut aqua exeat, et … Continua a leggere ROMA: hemp broth

I always found it fascinating this way of Bockenheim of estabilishing a “target audience” for each of its recipe. This one is good for notaries and copysts. [Fol. 7r] 43 – Sie fac herbulata pro copiistis et eorum uxoribus. Recipe … Continua a leggere ROMA: herbal cheese balls

The turning of a century is, still now, an extraordinary time. We are full of hope and fear and expectation for the new that is coming. Toward the end of 1299 a multitude of pilgrims had spontaneusly gathered in Rome, … Continua a leggere ROMA: gingery cheese pie

Giovanni Bockenheym, was the cook of Pope Martin V and, on his death, he collected the papers on which he had pinned his recipes in a book written in late Latin. The book is named, simply, Registro de Cocina and … Continua a leggere ROMA: frittata with an orange twist

These cookies, in form of mini donuts, have two main benefits: first they are light (no butter, no oil, just 3 gr of sugar for each egg), second they are a riddle, and can be interpreted in a number of … Continua a leggere VERONA: light medieval cookies

A sweet, spicy, very aromatic bread, a marvel reserved for the palates of medieval nobles, which remains we can spot today in some traditional regional breads. This recipe is taken from a manuscript called “Anonimo Veneziano” dating back to the … Continua a leggere VERONA: walnuts spiced ‘bread’