[Sca-cooks] Re: Cacciocavallo with pasta?

[Christiane]

Katheryn says:

Yes, I was experimenting with cheeses. But, I did do a little research into the northern cheeses and what would have been available at the end of the 16th century near Venice.  Thus, the grana padano, the parmasan, and the pecorino tuscano. 

>>>>All very appropriate for this northern recipe. I have a feeling I am not going to be cooking with aged cacciocavallo anytime soon because of the expense; thus my question whether it was similar to any of the northern cheeses, or if there really was no substitute. 

And great points about the sugar, by the way.


Here's another thing I'd like to ask you; were pastas in the north of Italy by the end of the 16th century made with hard wheat or soft wheat? Or was hard wheat pretty much grown in all of the peninsula by then? Does anyone know this?

Gianotta