[Sca-cooks] Scappi
David Walddon
david at vastrepast.com
Sun Oct 24 22:03:52 PDT 2010
When you reference Chapter 39 in Book Five to which edition of Scappi are you referring?
I am looking in both Scully's translation and the Forni Italian edition and I find a pie made from small birds in that location.
Eduardo
________________________________________________________
Food is life. May the plenty that graces your table truly be a VAST REPAST.
David Walddon
david at vastrepast.com
www.vastrepast.net
On Oct 24, 2010, at 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.
>
>
>
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