[Sca-cooks] Cialdoni and Nevole - A Recipe Search

[Terry Decker]

Nevole (also neole) are a wafer made in Abruzzo.  Traditionally, they are 
made from flour, olive oil and mosta cotto (a locally made unfiltered white 
grape juice).  I've seen a modern recipe with sugar and baking powder, but I 
haven't encountered a period recipe.  The closest thing I have found to the 
traditional recipe can be found here: 
https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/ortona-nevole/ 
.

Bear

-----Original Message----- 
From: Rebecca Friedman
Sent: Sunday, December 27, 2020 5:00 PM
To: Cooks within the SCA
Subject: [Sca-cooks] Cialdoni and Nevole - A Recipe Search

Martino calls for "cialdone or nevole" in his marzipan recipe, but I can't
find recipes for them in his cookbook. As best my dictionaries tell me, a
cialdone is a wafer - that is, something made from flour for which you make
the batter/dough ("paste") almost liquid, press it in irons, and cook it
over the fire, which, taken from the irons and hot, rolls itself up like
paper; to quote the other dictionary, it is "long wafers rolled up". As
best my dictionaries tell me, a nevola is a term, probably dialectical or
at least uncommon, for nebbia (fog, mist) or nuvola (cloud, fog). If
there's a wafer, fritter, or other baked good by that name they don't
mention it. I wouldn't be surprised if there were, naturally; it seems a
perfectly reasonable thing to name something white and soft, but I don't
have any evidence beside the one Martino reference.

Has anyone run across a recipe for either? Possibly in the Banchetti, or
Sully, or one of the small Italian manuscripts? I only particularly know
Martino and Due Libre B. Or does anyone have a period recipe for fritters
that fit the above description (Cialdoni) even if it's not Italian? This
seemed like the place to ask.

Thank you very much in advance!

Rebecca da Firenze
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