[Sca-cooks] Period pasta sauce (was Re: A couple of questions)

Johnna Holloway johnnae at mac.com
Sun Dec 13 17:14:29 PST 2009

How about a ricotta?

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On Dec 13, 2009, at 1:21 PM, Christiane wrote:

> Here's a quote from the 16th century Milanese writer Ortensio Landi;  
> the quote I have is taken from Mary Taylor Simeti's "Pomp and  
> Sustenance," but originally was from Landi's "Commentary on the most  
> notable and outlandish things found in Italy and elsewhere":snipped

>  fresh cheeses dripping with butter and milk on all sides, and then,  
> using a wide and liberal hand, sprinkled with sugar and cinnamon of  
> the finest that can be found. Oh dear, how my mouth waters just  
> remembering them."
> The "fresh cheeses dripping with butter and milk on all sides," what  
> kind of cheese do you think he was referring to? It certainly  
> doesn't sound like Parmesan. Taking a look at the Florilegium and  
> the cheese entries there, could Landi have been referring to a  
> mascarpone?
> Adelisa

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