[Sca-cooks] 10th C. Cornish?

[Barbara Benson]

> There's an interesting article in the Florilegium about 12th-century
> Sicilian food.  Sicily is sor of Italian (not so much in the 12th-century
> as much as tody, hence the soft of).  Maybe that will help.  I also
> remember reading about a reference to pasta in a description of a
> 12th-century banquet, but I can't remember even remotely where it is.
> Sorry!
>
> Pax Christi,

Greetings,

I am guessing that this might be in reference to the article I wrote.
Here is a link to a PDF version of the document:
http://tinyurl.com/aj2at

There were some issues in the conversion from PDF to the Florithingie
format - my fault for sending the PDF in the first place. This one
might be easier to read.

The closest thing that I was able to find to having "recipies" in it
that was distinctly "Italian" was the Regimen Sanitatis Salernitanum
which is either 12th or 13th century.
http://www.godecookery.com/regimen/regimen.htm

It has some guidelines for eating and I pulled the following from it
to create a dish:
>From sage, salt with wine, pepper, garlic, and parsley
Make a sauce, mixing it together in a sprightly manner.

Further on in the text the following is stated:
If you eat pork without wine, it is worse than mutton.
If you add wine to pork, then it is food and medicine.

And finally this:
Why should a man die in whose garden grows sage?
Against the power of death there is not medicine in our gardens
But Sage calms the nerves, takes away hand
Tremors, and helps cure fever…
O sage the savior, of nature the conciliator!

and from those Statements I extrapolated a Pork in Garlic Sage Sauce.
It is very conjectural - but working without any actual Culinary
Manuscripts it was the best I could do.

If you wade through the entire article and have any questions - please
feel free to contact me and I will do my best to explain anything that
is confusing.

Glad Tidings,
Serena da Riva