[Sca-cooks] Scappi

[Susan Fox]

Thank you Helewyse!   Is this your own translation, and may I share it 
with the budding baronial cookery guild here?

Cheers,
Selene Colfox, Altavia, Caid.

On 10/24/10 3:06 PM, Louise Smithson wrote:
>
> 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.