[Sca-cooks] buffalos in Italy?
JP Coane
coane at comcast.net
Sat Nov 13 21:10:32 PST 2004
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
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
More information about the Sca-cooks
mailing list