[SCA-cooks] Italian Renn. Food

[Terry Decker]

>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?

Master Martino Rossini (IIRC) is from Como, which would make him Northern
Italian.

Neopolitan cooking does differ from that of Northern Italy, being influenced
by Moorish, Norman and Spanish cookery.

>
>There are recipes from "Libro di cucina del secolo XI" a Venetian cookbook,
>in "The Medieval Kitchen", both in original, translation and redaction
form.
>
>Al Servizio Vostro, e del Sogno
>Lady Lucrezia-Isabella di Freccia

Again IIRC, this is Scappi's Opera.

Bear