SC - Italian Torte

[david friedman]

At 1:02 PM -0700 6/29/97, christy at lightspeed.net wrote:
>I have a recipe that is supposed to have origins in southern Italy in
>our time period. However, being relatively new to period cooking, I
>have few resources to try and document it as being even vaguely
>appropriate for a period feast.
>
>The torta is completely encased in a crust and inside are layers of
>cheese (mozzarella, Parmesan, feta), vegetables (spinach, roasted
>peppers, and thinly sliced ham.
>
>It has a wonderful flavor, sort of pizza-like from the cheese and
>added Italian herbs.
>
>Any help or opinions on this dish would be greatly appreciated and
>graciously received.

The roasted peppers would be from the New World, so unlikely to appear in
Italian cooking in our period.

The main places to look for period Italian recipes are Platina and
Epulario. If you are at Pennsic, or somewhere else with a lot of merchants,
you might be able to find someone selling one or both, since both have been
reprinted. They are closely related sources. There are other Italian
primary sources for our period but none, so far as I know, in English.

Hope this helps. The description doesn't ring any bells, I am afraid.

David/Cariadoc
http://www.best.com/~ddfr/