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
Storia e storie in cucina 