[Sca-cooks] meats pizziola

[Phil Troy / G. Tacitus Adamantius]

On Jul 8, 2005, at 4:21 PM, Samrah wrote:

> OK.  About 6 months ago, someone on this list sent me documentation  
> for a period recipe for stewed tomatoes.  If memory serves, it was  
> about 1500, Italian.  (I can dig the info up if necessary.)  We are  
> spending a lot of time here saying this pizziola-thing didn't  
> happen.  I can accept that, but on a more positive note, what did  
> the late period Italians (or whomever, considering I don't believe  
> Gerard was Italian) do with their stewed tomatoes?
>
> Samrah

Gerard, who was English, says the Spanish used it as a sauce for  
meat, presumably in the way others might use mustard or some such.  
But then, we don't know how factual even Gerard's account is.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
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