[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?
You might like
http://www.cliffordawright.com/caw/food/entries/display.php/id/50/
Johnnae
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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