[Sca-cooks] Meat and carving ...

[Christiane]

Well, for later-period Italy, although I know it was Vincenzo Cervio's "Il Trinciante (The Carver) " in 1581 that illustrated the practices of the day, I don't know how far back these practices went. I'd love to see this book. Has this been published in reproduction?

And here's an interesting ode to steak by an Italian gastronomic writer:

http://www.zafferano.org/rivista/20/pdf/gastrosofia.pdf

Gianotta