[Sca-cooks] buffalos in Italy?

[JP Coane]

Water Buffalo, they were introduced into Italy somewhere around the 8th 
century I believe.

Can someone check me on this? My memory is not what it used to be.

Christopher

----- Original Message ----- 
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at ansteorra.org>
Sent: Saturday, November 13, 2004 11:53 PM
Subject: [Sca-cooks] buffalos in Italy?


>> Provatura is a buffalo (not bison) milk cheese with a texture similar to
>> mozzarella.  You can use mozzarella as a substitute.
>>
>> Bear
>>
>> > 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.
>> >
>> > 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
>
> Okay, so this isn't a bison, ie: American buffalo, but what kind of animal 
> is it and was this animal milked in Italy in the Middle Ages?
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas 
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