SC - Venizia - off topic [back on topic]

[Decker, Terry D.]

> At 9:03 AM -0500 6/12/98, Brian Songy wrote:
> >
> >Obligatory cooking comment:  When was grappa (and other brandies) first
> >made in Northern Italy?  What foods were commonly eaten in Venice in
> >~1250CE ?  Tomato sauces?  Pasta?  Polenta?  Pizza?
> >
> Tomato sauces and polenta are from
> New World plants (polenta is always made from corn/maize, isn't it?), so
> they would certainly not be in use by the 13th c., 
<deleted>
> For what was eaten in Italy a couple centuries later, look up our
> Miscellany and do a search for Platina.  The Miscellany is webbed at:
> 
> http://www.pbm.com/~lindahl/cariadoc/miscellany.html
> 
> Elizabeth/Betty Cook
> 
Polenta is a generic name for cooked grain.  Usually it is cooked very dry
and shaped into a loaf, but it can be served as a gruel.
Pliny gives a recipe for barley polenta.  Apicius give a recipe for wheat
polenta served with honey.  Modern polenta is most often made from corn meal
and is more commonly found in Northern Italy.

Bear
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