SC - Re: Marcello's request for recipes

[Kerri Canepa]

Marcello, mio caro,

>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

It occurred to me that no one has responded to this part of your introduction.
There are a couple of books I would suggest you track down that will help you,
at least for the Italian recipes. I know that there are folks on this list who
have been diligently and enthusiastically translating period Spanish recipes but
for the life of me, no particular ones come to mind. I'm sure Stefan's
Florithingy has them.

_The Medieval Kitchen_ by Odile Redon, Francoise Sabban, and Silvano Serventi
includes both French and Italian recipes from the 15th c. It has both the
original recipes in the index with English translations. The authors also list
their recipe interpretations as well. A very accessible book.

_The Neapolitan Recipe Collection_ by Terrence Scully is a little less
accessible but much more fascinating, at least to me. The original recipes are
included along with menus with English translations in the index. These recipes
are from a collection in Naples from the end of the 15th c.

As to New World foods in 16th c Italian and Spanish cookery, I'll admit a
complete lack of knowledge. I'm sure it's been discussed here and then preserved
for posterity in the Florithingy.

Hope this helps,

Cedrin Etainnighean, OL