SC - sommate di Napoli

[Thomas Gloning]

There is a recipe for "somata" in the 15th century manuscript of Martino
de Rubeis: "Per fare vna somata. ..." (see A. Bertoluzza, Libro di
cucina del maestro Martino de Rossi, 1993, 59). It is sort of salted
dish/ salted meat. The Martino da Como-manuscript has "sinnata" in the
parallel recipe (see the editions of Faccioli or Montorfano).

Messisbugo mentions "Sommate" in his 'Libro novo' 1557: "Persciutti,
Sommate, Coppe di bue in pezzi, salata, Lingue di bue, Gambetti, Oche in
sale, Teste di porco insalate, Robba in dobba, & in casonada e robba
fredda" (p. 4a = A4a)

Cheers, Thomas

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