[Sca-cooks] Re: period pizza

[david friedman]

Helewyse wrote:

>Stefan, here is the recipe from Scappi, the 
>original in Italian, the translation and how I 
>redacted it for my recent feast.
>
>(Scappi, B., Opera : (dell' arte del cucinare). 
>Reprint. First published: Opera di M. Bartolomeo 
>Scappi. Venice, 1570. 1981, Bologna: Arnaldo 
>Forni. [20], 436 leaves [ca. 888 p.], [28] p. of 
>plates. )
>
>Per fare pizza sfogliata dal vulgo detta sfogliata ascuitta. [1]
>Cap CXXVIII, quinto libro,folio 367.
>Piglisi un sfoglio di pasta tirato sottile, fatto come glíantescritti, ...

What is the preceding recipe? And does "pasta" 
here mean pasta in the modern sense or is it like 
the English recipes which say "paste" and it 
could mean any kind of dough?

>To make pizza of many layers, commonly cold dry layered pastry.  [1]
>Take a sheet of pasta that has been pulled thin, 
>made as is described in the previous recipe,...

Elizabeth of Dendermonde/Betty Cook