[Sca-cooks] Fioravanti's panforte 1564

[Terry Decker]

Not to take anything from your original find, it was also mentioned that a 
rough translation made the recipe sound like an apple torte, which is not 
very interesting to me.  Since I'm more conversant with Latin (not very in 
my own opinion) than Italian, I let it slide until my Italian dictionaries 
surfaced.  Helewyse's translation provides a recipe I can compare to what I 
already know, permits me to assess the value of the recipe to me and gives 
me another period European bread recipe to add to my collection.  Without 
the translation, the recipe could easily have languished in my notes for a 
number of years.

Bear

> << 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. >>
>
> His name is: Fioravanti. (Add an additional _a_ for the benefits of those 
> who
> will use a search engine that won't serve you right if you leave out a 
> single
> character.)
>
> Way back in April we discussed the recipe in question. Then, I thought I 
> found
> something new when I learned that Helewyse already had it...
>
>
> Anyway, the books.google version dates from 1564. I append the old posting 
> below
> which is in the Florilegium.
>
> E.
>
> <<< Date: Mon, 12 Apr 2010 12:30:36 -0700 (PDT)
> From: emilio szabo <emilio_szabo at yahoo.it>
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] pan forte / pan pepato sort of recipe 1564
>
> 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
> >>>