[Sca-cooks] Pastelli and baked flour

[Johnna Holloway]

The entry on "pastello" in Schianca's La Cucina Medievale is on pages 474-476. Much too long to copy here. Since you seem to like working with Italian sources, you might want to purchase a copy for your own use. Description here: http://www.olschki.it/libro/9788822260734

Amazon.com lists a copy for $60.00.
https://www.amazon.com/cucina-medievale-Lessico-storia-preparazioni/dp/8822260732

Johnnae
Sent from my iPad

> On Dec 18, 2016, at 8:36 PM, Rebecca Friedman <rebeccaanne3 at gmail.com> wrote:
> The term I'm asking about is Italian Pastello/pastelli, from Martino; I
> believe Platina spells it slightly differently. Snip
> 
> Thank you very much,
> Rebecca
>>