[Sca-cooks] Scappi

[Terry Decker]

This is the Fiorvanti that was a physician in Bologna in the 16th Century? 
If so, this recipe dates from before his death in 1588, which means you've 
just given me another beautiful bread recipe from period.

The recipe is roughly the same as one from 1891 which means it is probably 
similar to that which was used in Sienna in the 13th Century.

Thank you.

The one problem I see in equating this panforte with panettone is that 
panettone is made with an enriched dough including butter, milk and eggs 
while panforte is a slightly sweetened standard bread dough (or a rather 
sticky gallette primarily of honey, fruit and nuts).  Even the recipes from 
1891 maintain this difference.

Bear

----- Original Message ----- 
From: "Louise Smithson" <helewyse at yahoo.com>

> Does Scappi have a recipe called panettone?
> De
>
> No,
> but there is this recipe for panforte which bears a lot of resemblance to
> panettone, taken from "Del compendio de secreti rationale" by Leonardo
> Fiorvanti.
>
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