Italian Cuisine

In medieval Europe, Lombardy, in what is now north-west Italy, may have been considered one of the sources of haute cuisine, judging by the number of surviving medieval recipes that were "Something-or-other Lombard". It may have been that such an attribution was an attempt to lend a touch of sophistication to the dish, rather than its actually having come from that region. These recipes and redactions comprise a complete small dinner in a more-or-less medieval manner.

An experiment in recipe redaction and variations suggested in a period recipe.

The adoption of New World foods in Italy.

[Tuscan Cookery] The Cookery Book late 14th or early 15th c.Translated by Vittoria Aureli. Original text and translations. No redactions.

Christofor o Mesissbugo , steward of the Este family during the early 16th century and author of the Libro Novo, gave us a pie recipe that is distinctly of the Italian Renaissanc e, yet the classic simplicity of this pastry would make it welcome on a 21st-centu ry table.

Recipes for relishes from Platina's De Honesta Voluptate, which were served with bread at an event's lunch-board.

Recipes for an SCA feast based on Florence around the year 1300.

LIBRO DE ARTE COQUINARIA COMPOSTO PER LO EGREGIO MAESTRO MARTINO COQUO OLIM DEL REVERENDISSIMO MONSIGNOR CAMORLENGO ET PATRIARCHA DE AQUILEIA

Transcriptions, translations, and redactions of recipes.