Historical Italian Cooking
@historyandfood
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Italian and Ancient Mediterranean food through art, archaeology, recipes, and historical sources
Italy
Joined February 2019
On Patreon, the preparation of mead in the ancient Mediterranean world, with translations from Pliny, Columella's De Re Rustica, Palladius, Antidotarium Nicolai, Joseph de Chesne, and Pietro Andrea Mattioli.
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Considered a delicacy by the ancient Romans, tongue was a food appreciated by gluttonous emperors like Vitellius and Elagabalus, as we read in the Historia Augusta and Suetonius' De Vita Caesarum.
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On Patreon, eels in the history of Italian cooking with translations from De Re Coquinaria, Anonimo Veneziano's Libro di Cucina, Anonimo Fiorentino's cookbook, and Bartolomeo Scappi's Opera.
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A delicious medieval recipe for mushrooms from Anthimus' De Observatione Ciborum (6th century) and Anonimo Toscano's Libro de la Cocina (14th century).
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On Patreon, an article on the diet of the Homeric heroes through the analysis of Athenaeus' Deipnosophists and a passage of the Odissey.
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Medieval ravioli, wrapped in caul fat instead of pasta, from Anonimo Toscano's Libro de la Cocina and the Liber de Coquina (14th century).
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On Patreon, an analysis of the methods for preserving fish between the Antiquity and the Renaissance according to Galen, Columella, Bartolomeo Scappi, and other authors.
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A delicious ancient Roman recipe with chicken, eggs, and wild herbs from De Re Coquinaria. Original recipe and translation in the article.
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On Patreon, an analysis of the recipes for olives in ancient Rome, which were along with olive oil an important part of the production in the villae.
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Ancient Roman chicken with olives from the 6th book of De Re Coquinaria and the 12th book of Columella's De Re Rustica. Subtitles in English and Italian.
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On Patreon, the tale of Chichibio and the crane from Giovanni Boccaccio's Decameron.
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Polenta, historically prepared with cereals such as barley, millet, and foxtail millet (but in the Renaissance also with buckwheat and maize), is one of the most important dishes in Italian cuisine.
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On Patreon, an analyisis of the medieval recipes for romania, a stew with pomegranates, in Arabic and Italian cookbooks.
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Medieval zazzarelli in bocconcelli, delicious pasta with cheese and bread from Maestro Martino's Libro de Arte Coquinaria (15th century). Subtitles in English and Italian.
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Ancient Greek thrymmatis, a meat pie from Pollux' Onomastikon (2nd century). Original text, translation, and video in the article.
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On Patreon, the prices of cereals and seeds in Diocletian's Edict of Maximum Prices, with our translation of the text.
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Minutal ex praecoquis, delicious ancient Roman pasta with pork and apricots from the 4th book of De Re Coquinaria, a perfect recipe to celebrate your Saturnalia. Subtitles in English and Italian.
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On Patreon, stuffed goose in historical recipes from Maestro Martino's Libro de Arte Coquinaria, Mainus de' Maineris' Opusculum de Saporibus, Anonimo Toscano's Libro de la Cocina, and Giacomo Castelvetro's Brieve Racconto.
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Medieval lumonia, a delicious sweet-and-sour stew with chicken and oranges from Anonimo Fiorentino's cookbook (14th century). Subtitles in English and Italian.
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Often eaten during the Vigils, when meat was not allowed due to religious prohibitions, eggs are one of the most popular foods in medieval cuisine.
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