[Sca-cooks] Scappi

[otsisto]

Panforte and panettone are similar in that they are "fruit cakes" but
otherwise not the same.  Panforte which seems to originate from Siena is a
compact or heavy textured "fruit cake" versus the panettone is a leavened
fruit cake. The dough is risen at least 3 times, plus the bread is a gold
color from the use of 3-4 eggs.
Thank you for looking.  I was told that panettone was very old and had been
made within SCA period and that a recipe could be found in Scappi. I guess
someone is passing along a myth or confusing panforte with panettone.

Thank you,
De

-----Original Message-----
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.


Del modo di fare il pan forte, che si fa nelle speciarie Cap 39 Libro
Quinto.
Il  pan forte che si fa nelle spetiarie che a Roma lo chiamano pan pepato,
perciohe vi entra il pepe, a Bologna lo chiamano pan spetiale, percioche  vi
mettono dentro di piu sorti di spetie, & a Venetia lo chiamano  pan forte
dal pepe che vi mettono, & in altri luochi lo chiamano in  diversi altri
modi; una in quanto al modo di farlo e quasi tutto uno,  & si fa cosi cioe,
si piglia farina, & se gli fa il suo levato  come si fa per fare il pane, &
poi si impasta
con acqua e mele tanto  di uno quanto di l'altro, & vi si mette pepe,
zafarano, comino,  garofali, zucche condite, scorze di naranze condite; di
tutte le sopradette cose quella quantita che pare allo speciale, che si
convenga  in detto pane; & impastato che sara, fare il pane, & lasciarlo
levare, e poi farlo cuocere nel forno, avvertendo che il forno non sia
trooppo caldo quando vi si
metto il detto pane, & questo e molto  salutifero (salutisero) allo stomaco
rispetto alle specie che vi  entrano.


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.