[Sca-cooks] Carrot-Cheese Pie in Scappi

[Bill Fisher]

On Thu, 11 Nov 2004 18:31:47 -0500 (GMT-05:00), Robin Carroll-Mann
<rcmann4 at earthlink.net> wrote:
> Okay, I've located the original recipe in Scappi's "Opera".  It's at:
> http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=X533351951
> Go to image 739.
> 
> I could use some help from the Italian readers out there.  (Helwyse, you listening?)
> 
> It calls for one pound of grated Parmasan cheese or _________ (can't read the word)
> A pound and a half of fatty cheese
> Six ounces of provatura
> 
> To refresh your memories, Granado's version calls for "a pound of Tronchon cheese and a pound and a half of buttery Pinto cheese, and six ounces of fresh cheese".
> 
> Lady Brighid ni Chiarain
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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I blew it up, it looks like Riuiera, at least from looking at the script in the 
rest of the document.  No idea what it means, but I have found references
online that it seems to correlate to River  

Riuiera de Genua  - Riviera de Genova - River of Genova

Are there any italian cheeses aged near rivers or maybe river caves?

Maybe it is a bleu cheese? Gorgonzola


Cadoc
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