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

[Rebecca Friedman]

No - you gave my father a CD at Pennsic years ago, but after we got back I
was never able to find it. I do apologize for that. I would love to see a
copy. Do you have the original Italian included, or should I be finding
that myself?

Martino's Marzapane is in his torta section, and is in fact a marzipan pie,
with wafer-cakes (cialdone or nevole) forming the crust - he just starts
with the marzipan-making part. I would be very interested to see whether
the torta zaldoni was similar. Is there any evidence that Messibugio had
read Martino? I ask because I've seen some (weak) evidence to that effect
with the later Islamic manuscripts and al-warraq.

On Sun, Dec 27, 2020 at 7:52 PM CHARLES POTTER <basiliusphocas at hotmail.com>
wrote:

> In the Banchetti  cialone is called zaldonii .  There is a recipe for
> torta zaldoni (pie of wafer-cakes)  21 E.  As far as I can tell the recipe
> for wafer-cakes is pasta tedesca in diverse arme piene, e uvote (German
> pastry for different means, filled and empty, recipe 7A . Do you have a
> copy of my translation?  If not, I can send you one.
>
>
>                   Master B
>
> ________________________________
> From: Sca-cooks <sca-cooks-bounces+basiliusphocas=
> hotmail.com at lists.ansteorra.org> on behalf of Rebecca Friedman <
> rebeccaanne3 at gmail.com>
> Sent: Sunday, December 27, 2020 11:00 PM
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> 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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