[Sca-cooks] Zanzarelli

[Terry Decker]

Johnna has already given you the information on the new edition of Martino
coming out.

Most of the culinary recipes in Platina are taken directly from Martino, but
one needs to be careful due to the recipes having been translated from
Rennaisance Italian into Latin and then into English (I like Milham's
complete edition for Platina).

A number of Martino's recipes appear in The Medieval Kitchen (Redon, Sabban,
Serventi).

Scully discusses the "Martino tradition" in The Neapolitan Recipe Collection
and the relationship between Martino and the Catlan recipes.  A version of
the Zanzarelli recipe (from the Neapolitan texts) appears in the book.

Bear

> Which book?   I need some Martino!
>
>
> Cadoc