[Sca-cooks] Lampascioni or Muscari aka pampascioni, vampagioli

[Sharon Gordon]

Recently I learned that this wild hyacinth is good to eat and has been eaten
in Italy for a long(unquantified in source) time.  Has anyone come across it
in Italian or other old European cookbooks?  I didn't see it in the version
of Apicius that I have.  There is a helpful paragraph about it in the
(modern) Concise Gastronomy of Italy.

Sharon
gordonse at one.net