[none]

[Jeff Brainard]

To all within the reaches of this the SCA cooks' list, from Signore
Marco di Caprioli, most magnanamous greetings.

Firstly, I am commonly called Marcello here in Artemisia, which is in
turn made diminutive by many of my friends in the form of 'Cello. I am
a student near finishing up a degree in music education mundanely. In
the society, I am an excellent illuminator, artificer,and costumer (and
I really emphasize that last one.) Those are my primary foci. I also do
half of everything else I can get the chance to do, which often
includes cooking, entertaining,teaching people my specialties, and
filling in the cracks at events so they move along smoothly. I am
apprenticed to Mst. Yrsa Ivarsdottir who, despite the name, is an early
Stuart persona. 

I have joined the cooks' list now in preparation for my cooking a feast
in mid-January. In accordance with my flamboyant and resplendant
persona, I would like to serve a winter Italian feast primarily from
the late sixteenth century and incorporating a couple of new-world
delicacies which did reach Spain around the close of the 16th c. and
would have thus been plausable for me to have brought back from my post
as an ambassador to Spain. I figured that You, of all people, would be
able to help me in this pursuit, and so I ask your help. I also
apologise for my long-windedness. 

So, to recap, I'm looking for:

15/16th c. Italian winter-appropriate recipes (some spanish, too)
new world recipes that had reached spain by *circa* 1600
new and fun ideas, especially ones that will increase my authenticity

Thank you all 

Marcello 

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Marcello di Caprioli, Ornament of Artemisia                 
Shire of Silver Keep                
The Glorious Kingdom of Artemisia

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