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

[Rebecca Friedman]

Also Bear, thank you very much - even without a period recipe, the article
you pointed me at cites a wafer iron from about the right period, though I
don't know how solid the dating is (or how clear it is that it was
specifically a nevole iron), and it's clearly the right kind of thing from
about the right place. A lot more than I had.

The article mentions that they are modernly rolled into cones; any idea how
far back that goes? I ask because the cialdoni are rolled.

And Johnna, thank you so much, that looks like exactly what I am looking
for.

Sorry for all the emails! Thank you everyone for the very quick response!

Rebecca

On Sun, Dec 27, 2020 at 5:16 PM Terry Decker <t.d.decker at att.net> wrote:

> 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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