[Sca-cooks] pan forte / pan pepato sort of recipe 1564

Louise Smithson helewyse at yahoo.com
Tue Apr 13 04:18:12 PDT 2010


Leonardo Fioravanti: Del Compendio de i Secreti rationali, 1564, p. 162.

(I marked the recipe section by [[ ]] )

Del modo di fare il pan forte, che si fa nelle speciarie. Cap. 39.

Il
pan forte che si fa nelle spetiarie che ? Roma lo chiamano pan pepato,
perchioche ui entra il pepe, & ? Bologna lo chiamano pan spetiale,
percioche ui mettono dentro di piu sorti di spetie, & a Venetia lo
chiamano pan forte dal pepe che ui mettono, & in altri luochi lo
chiamano in diuersi altri modi; ma in quanto al modo di farlo ? quasi
tutto uno, & si fa cosi cio?, [[ si piglia farina, & se gli fa
il suo leuato come si fa per fare il pane, & poi si impasta con
acqua e mele tanto di uno quanto di l? altro, et ui si mette pepe,
zafarano, comino, garofali, zucche condite, scorze di naranze condite;
di tutte le sopradette cose quella quantit? che pare allo speciale, che
si conuenga in detto pane; & impastato che sar?, fare il pane et
lasciarlo leuare, e poi farlo cuocere nel forno, auertendo che il forno
non sia troppo caldo quando ui si mette il detto pane, ]] et questo ?
molto salutifero allo stomaco rispetto alle specie che ui entrano.

http://books.google.com/books?id=EEE6AAAAcAAJ&pg=RA4-PA161-IA2&dq=%22pan+pepato%22&lr=&as_drrb_is=q&as_minm_is=0&as_miny_is=&as_maxm_is=0&as_maxy_is=&num=100&as_brr=1&hl=de&cd=20#v=onepage&q=%22pan%20pepato%22&f=false

I must leave the translation to somebody else.

I found and translated this one back in February 2009.  Any way what it is is a bread, with instructions to add leavening and to let it rise. So it appears more like a columbo or Panettone than a lebkuchen. 

Translation here: 
The way to make "pan forte" that is made by the Spiciers (Chapter 39, Fifth book)

The strong bread that is made by the spiciers of Rome is called Peppered bread, because it contains pepper, in Bologna it is
called spiced bread because they put inside many more types of spices,
and in Venice they call it strong bread because of the pepper they put
in, and in other places it is called in many other ways, however in all
these places the way of making it is almost only one, and one makes it
thus that is, one takes flour, and one gives it it's raising agent
(bigo) the same as one does for making bread, and then one pastes it
(mixes it) with water and honey more of the one (first) than the other
(second), and one puts into it pepper, saffron, cumin, cloves, candied
gourd (could be squash given time period of writing) and candied orange
peel, and all these above things one puts in in the quantity that is
the opinion of the spicier, that one agrees is better to add to this
bread; and when it is mixed make the bread and leave it to raise, and
then put it to cook in the oven, taking care that the oven is not too
hot when you add the bread, and this is very healthy to the stomach
because of the spices it has inside. 


      


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