[SCA-cooks] Italian Renn. Food

[Christina Nevin]

	Greetings,
	  I'm looking for references for late period Italian food, Venetian
	particularly, but any Italian will do.  I have already got Platina,
"On
	Right Pleasure and Good Health"  Does anyone know of any other
references in
	English?
	Luciano Foscari


Saluti Luciano!

As Vittoria mentioned, there is Scappi's "Opera" but I don't believe there
is an English translation - Thomas would know for sure. (Thomas?)

One point, Platina is based very heavily on MM, who is a Neapolitan (sp)
isn't he? Southern Italian rather than Northern? (my memory is totally shot
today so I could be totally off base here...) If so, is there any
distinctive difference between the two regional cuisines?

There are recipes from "Libro di cucina del secolo XI" a Venetian cookbook,
in "The Medieval Kitchen", both in original, translation and redaction form.
I believe there is another cookbook from the Veneto mentioned, but I'm at
work and as aforementioned, working from a rather wobbly memory, sorry.

I have however made several dishes from the Venetian cookbook and they are
delicious, especially the Hungarian tart.

I also have all the food quotes from the Penguin book of Aretino's letters
written down, plus an inventory of all food stuffs listed in his letters
(Aretino, Venetian poet/writer, first half of the C.16th - sorry if I'm
teaching you to suck eggs). If you wish, I will send them to you.

Al Servizio Vostro, e del Sogno
Lady Lucrezia-Isabella di Freccia

++++++++++++++++++++++++++++++++++++++++++++++++++
Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK
thorngrove at yahoo.com  | http://www.geocities.com/~thorngrove
"There is no doubt that great leaders prefer hard drinkers to good
versifiers"
- Aretino, 1536
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