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’
Ed ecco QUI la registrazione dell’ evento. Grazie agli speaker e a tutti i partecipanti! A SPECIAL TOAST WITH Count Pieralvise di Serego Alighieri and Countess Massimilla DI SEREGO ALIGHIERI 20th and 21st generation of DANTE ALIGHIERI descendants December 13th 4 … Continua a leggere SPECIAL INVITATION- A TOAST FOR DANTE
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 