[Sca-cooks] Scappi

[Louise Smithson]

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.