[Sca-cooks] Ibn Battula"s Meals- Italian macaronis

[Euriol of Lothian]

Do you have the URL of the 1611 Florio?

Thank you,

 Euriol




________________________________
From: Raphaella DiContini <raphaellad at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Tue, October 5, 2010 11:24:41 AM
Subject: Re: [Sca-cooks] Ibn Battula"s Meals- Italian macaronis

I have reference from a will witnessed and notarized in Genoa on February 2, 
1279, of Panzio Bastion, a soldier, which listed in the inventory of his estate 
a ('una bariscella plena de macaronis'), or “barrel full of macaroni". To me 
this is important not only because of what's mentioned, but that it was 
considered to be of valuable enough to be named in a will. 

 
Clearly, this dosen't speak to anything outside of Italy or give a definative 
shape description but it does verify the usage of this term in this time, and 
the monitary importance of some dried pasta products. 

 
Looking up the term "Maccaroni" the online 1611 Florio yeilds "A kind of meat 
made of round peeces of paste, boyled in water and put into a dish with butter, 
spice and grated cheese upon them." 
 
In joyous service, 
Raffaella 




________________________________
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Tue, October 5, 2010 5:33:23 AM
Subject: Re: [Sca-cooks] Ibn Battula"s Meals

And of course it may just be a mistranslation. Perhaps instead of
macaroni, the translator should have used the term noodles.
Would we have noticed if the phrase had been

"millet gruel, noodles, boiled meat of horse and sheep, and fermented mare's 
milk, called qumizz"?

Johnnae

On Oct 5, 2010, at 7:26 AM, Claire Clarke wrote:
> Maccaroni in fifteenth century Italian sources refers to at least two shapes
> - something that resembles modern fettucine and something that resembles
> modern penne. There may be more that I haven't seen. But my understanding is
> that macaroni was the name used for what we would call spaghetti until the
> 19th century.
> Angharad
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