[Sca-cooks] Class on 15th c Italian food

[David Friedman]

>Hi all,
>  I agreed to teach a class on 15th century Italian food at an event in about
>six weeks time (eep, need to get organised). I've come up with a list of
>dishes we will be having a go at (I may yet trim it when I work out budget
>or timing in a bit more detail). I've tried to pick things that are staples
>of Italian cooking even now, or have modern equivalents even if they are
>very different, with the aim of tilting the class towards answering the
>question of 'what did the Italians eat before they had pasta?' Anyway, here
>is the list:
>
>Gnocchi
>Ravioli or Maccheroni (not sure if we'll have time to make ravioli)
>Finocchio
>Frittata
>Pollastri con Agresto
>Caliscione
>Fritelle di Riso
>Offelle
>
>The results of the class will be contributing to lunch at the event.
>Does anyone have any thoughts, or comments?
>The thing that immediately sprang to my mind when I sat back and looked at
>the list was 'all these things are white!'
>
>Angharad

Have you taken a look at Due Libre B, recently webbed on my site?

http://www.daviddfriedman.com/Medieval/Cookbooks/Due_Libre_B/Due_Libre_B.html

15th c. southern Italian. Might have useful recipes.


-- 
David/Cariadoc
www.daviddfriedman.com