SC - Venizia - off topic [back on topic]
Decker, Terry D.
TerryD at Health.State.OK.US
Fri Jun 26 21:33:18 PDT 1998
> 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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