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Federico II e il Liber de Coquina
published: 25 Jun 2015
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How To Pronounce Liber de Coquina
published: 09 Aug 2022
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Dal "Liber de coquina" a Federico II
LE GLOSSE DELL'UNICORNO - Brevi incontri con il medioevo e i suoi dintorni.
Storia dell'Alimentazione e della Cucina
Dal "liber de coquina" a Federico II
Dopo l'analisi dei ricettari di cucina facenti parte della famiglia che fa a capo al cosiddetto "ricettario dei XII ghiotti", Marialuisa Cecere analizza la genesi e l'appartenenza culturale di un'altra famiglia di ricettari, la più antica, spiegando i motivi per cui dobbiamo attribuire alla corte di Federico II questi testi. Inoltre. il fatto che le copie e le traduzioni di un ipotetico testo originale si ritrovino rilegate in volumi contenenti testi medici spesso appartenuti a medici universitari, rende sempre più probabile l'ipotesi che ricettari di cucina e testi di dietetica abbiano avuto origine in ambienti culturali e scientifici...
published: 09 Feb 2021
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Cavolfiore alla maniera dell' imperatore nel medioevo tratto da liber de coquina
Cavolfiore alla maniera dell' imperatore nel medioevo tratto da liber de coquina dell'anonimo meridionale
ingredienti:
primo calderone
- punte di cavolo riccio o cavolfiore
- carne
secondo calderone
- brodo
- finocchio (parti bianche)
- albume d'uovo
#ricettemedievali #cucinamedievale #cavolfiore #minestra
published: 02 Sep 2024
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Sea Bream - Medieval Recipe
A recipe from the Liber de Coquina, one of the most important medieval Italian cookbooks. Written by an anonymous author between the 13th and the 14th century.
We chose this medieval recipe, with sea bream and orange, because despite its simplicity, the cooking technique is amazing, with an outcome outstanding and delicious.
Ingredients
1 sea bream
500 ml ry withe wine
1 orange
1 cinnamon stick
For more info check our blog: http://historicalitaliancooking.home.blog/english/recipes/medieval-sea-bream
__
Music by Lilium Aeris
Andrea Tuffanelli - lute
Serena Fiandro - gemshorn
Reis glorios - Giraut de Bornelh (c. 1138 – 1215)
#seabream #medievalrecipe #medievalfood
published: 30 Mar 2019
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Layers of love and flavour in every bite. #lasagna lovers. Vegetable lasagna🤤 . #chefujjwal
Lasagna is a comfort food for a lot of people. I made this super simple and delicious veggie lasagna.
Lasagna originated in Italy during the Middle Ages. The oldest transcribed text about lasagna appears in 1282 in the Memoriali Bolognesi ('Bolognese Memorials'), in which lasagna was mentioned in a poem transcribed by a Bolognese notary;[19][20] while the first recorded recipe was set down in the early 14th century Liber de Coquina (The Book of Cookery).[21] It bore only a slight resemblance to the later traditional form of lasagna, featuring a fermented dough flattened into thin sheets, boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick.[22] Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dre...
published: 09 Sep 2024
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Fava bean purée medieval style
Still very popular in here Puglia, this purée made from fava beans was once common throughout Southern and Central Europe. One recipe has come down to us in the anonymous “Liber de Coquina“ (France or Italy, early 14th century), another one from “Das buoch von guoter spise“ (Germany, 14th century). In both recipes the bean purée is served with fried or caramelized onions, the German recipe additionally adds pepper, caraway, vinegar, beer and saffron to the condiment.
This video is part of a medieval feast I presented for the online culinary history conference “Past to Apron“ in which I showed, using five example dishes, the way regional cuisines from the Middle East all the way up to England influenced each other. The single recipes from that presentation are posted here in the course of...
published: 13 Sep 2020
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Medieval Lasagna with Walnuts - A Lenten Recipe
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English https://www.amazon.com/dp/B0CMKBXSV1
Italiano https://www.amazon.it/dp/B0CMKM4H5D
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English https://www.amazon.com/dp/B0B4T8VPFQ
Italiano https://www.amazon.it/dp/B0B4V32FHR
“Ancient Roman Cooking”
English https://www.amazon.com/dp/B08LHG6RR5
Italiano https://www.amazon.it/dp/B08LHF72ZR
“Libro de la Cocina. Medieval Tuscan Recipes”
English https://www.amazon.com/dp/B0BMQQ6SFY
Italiano https://www.amazon.it/dp/B0BNG5J9MF
“Registrum Coquine. A Medieval Cookbook”
English https://www.amazon.com/dp/B0953XLBS3
Italiano https://www.amazon.it/dp/B0953YCJSJ
"De Observatione Ciborum. Early-medieval recipes at the court of the Franks"
English https://www.amazon....
published: 28 Feb 2024
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Tripe - Medieval Recipe
Today we prepare a medieval recipe, tripe stew with spices and fresh herbs, with a thick and aromatic broth.
We selected this recipe, called calcatum or calcadum, from Liber de Coquina, a cookbook written in Latin between 13th and 14th century.
Ingredients
1/2 kilo beef tripe
1 onion
extra virgin olive oil
2 egg yolks
bread
spices (nutmeg, cloves, long pepper)
fresh herbs (fennel, mint, sage, lesser calamint, marjoram)
Check out our blog: http://historicalitaliancooking.home.blog/english/recipes/medieval-tripe
If you liked the music on this video check our music and art channel: https://www.youtube.com/user/LiliumAeris
__
Music by Lilium Aeris
Andrea Tuffanelli - lute
Serena Fiandro - gemshorn
Qant amors trobet partit - Peirol (ca. 1160 - 1220s)
#medievalrecipe #medievalfood #tripe
published: 19 May 2019
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The Roman Ancestor of Lasagna – Patina Cotidiana – A Saturnalia Recipe
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English https://www.amazon.com/dp/B0CMKBXSV1
Italiano https://www.amazon.it/dp/B0CMKM4H5D
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English https://www.amazon.com/dp/B0B4T8VPFQ
Italiano https://www.amazon.it/dp/B0B4V32FHR
“Ancient Roman Cooking”
English https://www.amazon.com/dp/B08LHG6RR5
Italiano https://www.amazon.it/dp/B08LHF72ZR
“Libro de la Cocina. Medieval Tuscan Recipes”
English https://www.amazon.com/dp/B0BMQQ6SFY
Italiano https://www.amazon.it/dp/B0BNG5J9MF
“Registrum Coquine. A Medieval Cookbook”
English https://www.amazon.com/dp/B0953XLBS3
Italiano https://www.amazon.it/dp/B0953YCJSJ
"De Observatione Ciborum. Early-medieval recipes at the court of the Franks"
English https://www.amazon....
published: 19 Dec 2023
19:39
Dal "Liber de coquina" a Federico II
LE GLOSSE DELL'UNICORNO - Brevi incontri con il medioevo e i suoi dintorni.
Storia dell'Alimentazione e della Cucina
Dal "liber de coquina" a Federico II
Dopo...
LE GLOSSE DELL'UNICORNO - Brevi incontri con il medioevo e i suoi dintorni.
Storia dell'Alimentazione e della Cucina
Dal "liber de coquina" a Federico II
Dopo l'analisi dei ricettari di cucina facenti parte della famiglia che fa a capo al cosiddetto "ricettario dei XII ghiotti", Marialuisa Cecere analizza la genesi e l'appartenenza culturale di un'altra famiglia di ricettari, la più antica, spiegando i motivi per cui dobbiamo attribuire alla corte di Federico II questi testi. Inoltre. il fatto che le copie e le traduzioni di un ipotetico testo originale si ritrovino rilegate in volumi contenenti testi medici spesso appartenuti a medici universitari, rende sempre più probabile l'ipotesi che ricettari di cucina e testi di dietetica abbiano avuto origine in ambienti culturali e scientifici molto vicini.
Accademia Jaufre Rudel di studi medievali
calle dei macellai, 2 - Gradisca d'Isonzo
www.accademiajr.it
[email protected]
https://wn.com/Dal_Liber_De_Coquina_A_Federico_Ii
LE GLOSSE DELL'UNICORNO - Brevi incontri con il medioevo e i suoi dintorni.
Storia dell'Alimentazione e della Cucina
Dal "liber de coquina" a Federico II
Dopo l'analisi dei ricettari di cucina facenti parte della famiglia che fa a capo al cosiddetto "ricettario dei XII ghiotti", Marialuisa Cecere analizza la genesi e l'appartenenza culturale di un'altra famiglia di ricettari, la più antica, spiegando i motivi per cui dobbiamo attribuire alla corte di Federico II questi testi. Inoltre. il fatto che le copie e le traduzioni di un ipotetico testo originale si ritrovino rilegate in volumi contenenti testi medici spesso appartenuti a medici universitari, rende sempre più probabile l'ipotesi che ricettari di cucina e testi di dietetica abbiano avuto origine in ambienti culturali e scientifici molto vicini.
Accademia Jaufre Rudel di studi medievali
calle dei macellai, 2 - Gradisca d'Isonzo
www.accademiajr.it
[email protected]
- published: 09 Feb 2021
- views: 295
3:13
Cavolfiore alla maniera dell' imperatore nel medioevo tratto da liber de coquina
Cavolfiore alla maniera dell' imperatore nel medioevo tratto da liber de coquina dell'anonimo meridionale
ingredienti:
primo calderone
- punte di cavolo riccio...
Cavolfiore alla maniera dell' imperatore nel medioevo tratto da liber de coquina dell'anonimo meridionale
ingredienti:
primo calderone
- punte di cavolo riccio o cavolfiore
- carne
secondo calderone
- brodo
- finocchio (parti bianche)
- albume d'uovo
#ricettemedievali #cucinamedievale #cavolfiore #minestra
https://wn.com/Cavolfiore_Alla_Maniera_Dell'_Imperatore_Nel_Medioevo_Tratto_Da_Liber_De_Coquina
Cavolfiore alla maniera dell' imperatore nel medioevo tratto da liber de coquina dell'anonimo meridionale
ingredienti:
primo calderone
- punte di cavolo riccio o cavolfiore
- carne
secondo calderone
- brodo
- finocchio (parti bianche)
- albume d'uovo
#ricettemedievali #cucinamedievale #cavolfiore #minestra
- published: 02 Sep 2024
- views: 24
3:19
Sea Bream - Medieval Recipe
A recipe from the Liber de Coquina, one of the most important medieval Italian cookbooks. Written by an anonymous author between the 13th and the 14th century.
...
A recipe from the Liber de Coquina, one of the most important medieval Italian cookbooks. Written by an anonymous author between the 13th and the 14th century.
We chose this medieval recipe, with sea bream and orange, because despite its simplicity, the cooking technique is amazing, with an outcome outstanding and delicious.
Ingredients
1 sea bream
500 ml ry withe wine
1 orange
1 cinnamon stick
For more info check our blog: http://historicalitaliancooking.home.blog/english/recipes/medieval-sea-bream
__
Music by Lilium Aeris
Andrea Tuffanelli - lute
Serena Fiandro - gemshorn
Reis glorios - Giraut de Bornelh (c. 1138 – 1215)
#seabream #medievalrecipe #medievalfood
https://wn.com/Sea_Bream_Medieval_Recipe
A recipe from the Liber de Coquina, one of the most important medieval Italian cookbooks. Written by an anonymous author between the 13th and the 14th century.
We chose this medieval recipe, with sea bream and orange, because despite its simplicity, the cooking technique is amazing, with an outcome outstanding and delicious.
Ingredients
1 sea bream
500 ml ry withe wine
1 orange
1 cinnamon stick
For more info check our blog: http://historicalitaliancooking.home.blog/english/recipes/medieval-sea-bream
__
Music by Lilium Aeris
Andrea Tuffanelli - lute
Serena Fiandro - gemshorn
Reis glorios - Giraut de Bornelh (c. 1138 – 1215)
#seabream #medievalrecipe #medievalfood
- published: 30 Mar 2019
- views: 2423
0:21
Layers of love and flavour in every bite. #lasagna lovers. Vegetable lasagna🤤 . #chefujjwal
Lasagna is a comfort food for a lot of people. I made this super simple and delicious veggie lasagna.
Lasagna originated in Italy during the Middle Ages. The ol...
Lasagna is a comfort food for a lot of people. I made this super simple and delicious veggie lasagna.
Lasagna originated in Italy during the Middle Ages. The oldest transcribed text about lasagna appears in 1282 in the Memoriali Bolognesi ('Bolognese Memorials'), in which lasagna was mentioned in a poem transcribed by a Bolognese notary;[19][20] while the first recorded recipe was set down in the early 14th century Liber de Coquina (The Book of Cookery).[21] It bore only a slight resemblance to the later traditional form of lasagna, featuring a fermented dough flattened into thin sheets, boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick.[22] Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended.[22]
If you liked this video, then please Subscribe to Saute.
https://wn.com/Layers_Of_Love_And_Flavour_In_Every_Bite._Lasagna_Lovers._Vegetable_Lasagna🤤_._Chefujjwal
Lasagna is a comfort food for a lot of people. I made this super simple and delicious veggie lasagna.
Lasagna originated in Italy during the Middle Ages. The oldest transcribed text about lasagna appears in 1282 in the Memoriali Bolognesi ('Bolognese Memorials'), in which lasagna was mentioned in a poem transcribed by a Bolognese notary;[19][20] while the first recorded recipe was set down in the early 14th century Liber de Coquina (The Book of Cookery).[21] It bore only a slight resemblance to the later traditional form of lasagna, featuring a fermented dough flattened into thin sheets, boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick.[22] Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended.[22]
If you liked this video, then please Subscribe to Saute.
- published: 09 Sep 2024
- views: 19
8:01
Fava bean purée medieval style
Still very popular in here Puglia, this purée made from fava beans was once common throughout Southern and Central Europe. One recipe has come down to us in the...
Still very popular in here Puglia, this purée made from fava beans was once common throughout Southern and Central Europe. One recipe has come down to us in the anonymous “Liber de Coquina“ (France or Italy, early 14th century), another one from “Das buoch von guoter spise“ (Germany, 14th century). In both recipes the bean purée is served with fried or caramelized onions, the German recipe additionally adds pepper, caraway, vinegar, beer and saffron to the condiment.
This video is part of a medieval feast I presented for the online culinary history conference “Past to Apron“ in which I showed, using five example dishes, the way regional cuisines from the Middle East all the way up to England influenced each other. The single recipes from that presentation are posted here in the course of this late summer / autumn. You can find the entire Medieval Feast video on my website at trullocicerone.com. Just click on “Historical recipe videos” and find all my food videos there.
You need: dried fava beans (shelled), olive oil, red onions, pepper, caraway, vinegar, honey (optional) and a little saffron.
Have you heard of my historical cookbook yet? “GARUM - Recipes from the Past“ presents a range of dishes from ancient Mesopotamia until the Renaissance. Or visit me on instagram at @trullocicerone or my website at https://trullocicerone.com.
https://wn.com/Fava_Bean_Purée_Medieval_Style
Still very popular in here Puglia, this purée made from fava beans was once common throughout Southern and Central Europe. One recipe has come down to us in the anonymous “Liber de Coquina“ (France or Italy, early 14th century), another one from “Das buoch von guoter spise“ (Germany, 14th century). In both recipes the bean purée is served with fried or caramelized onions, the German recipe additionally adds pepper, caraway, vinegar, beer and saffron to the condiment.
This video is part of a medieval feast I presented for the online culinary history conference “Past to Apron“ in which I showed, using five example dishes, the way regional cuisines from the Middle East all the way up to England influenced each other. The single recipes from that presentation are posted here in the course of this late summer / autumn. You can find the entire Medieval Feast video on my website at trullocicerone.com. Just click on “Historical recipe videos” and find all my food videos there.
You need: dried fava beans (shelled), olive oil, red onions, pepper, caraway, vinegar, honey (optional) and a little saffron.
Have you heard of my historical cookbook yet? “GARUM - Recipes from the Past“ presents a range of dishes from ancient Mesopotamia until the Renaissance. Or visit me on instagram at @trullocicerone or my website at https://trullocicerone.com.
- published: 13 Sep 2020
- views: 1040
6:39
Medieval Lasagna with Walnuts - A Lenten Recipe
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English https://www.amazon.com/dp/B0CMKBXSV1
Italiano https://www.amazon.it/dp/B0CMKM4H5D
“E...
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English https://www.amazon.com/dp/B0CMKBXSV1
Italiano https://www.amazon.it/dp/B0CMKM4H5D
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English https://www.amazon.com/dp/B0B4T8VPFQ
Italiano https://www.amazon.it/dp/B0B4V32FHR
“Ancient Roman Cooking”
English https://www.amazon.com/dp/B08LHG6RR5
Italiano https://www.amazon.it/dp/B08LHF72ZR
“Libro de la Cocina. Medieval Tuscan Recipes”
English https://www.amazon.com/dp/B0BMQQ6SFY
Italiano https://www.amazon.it/dp/B0BNG5J9MF
“Registrum Coquine. A Medieval Cookbook”
English https://www.amazon.com/dp/B0953XLBS3
Italiano https://www.amazon.it/dp/B0953YCJSJ
"De Observatione Ciborum. Early-medieval recipes at the court of the Franks"
English https://www.amazon.com/dp/B09K83NMXJ
Italiano https://www.amazon.it/dp/B09K821LYC
Check out our Patreon page
https://www.patreon.com/historicalitaliancooking
or just buy us a beer
https://www.buymeacoffee.com/historyandfood
Check out our merchandise
https://teespring.com/stores/historical-italian-cooking
Today we prepare medieval Lenten lasagne from Anonimo Veneziano’s Libro di Cucina and the Liber de Coquina, two cookbooks written in the 14th century.
Ingredients:
walnuts
flour
sourdough
spices (black pepper, cloves, cinnamon)
sugar
salt
The Roman Ancestor of Lasagna – Patina Cotidiana https://youtu.be/UPfoPmIxD5M
Ancient Greek Bread with Must and Sesame Seeds - Moustakia Sesamata https://youtu.be/THvI6tE1lBY
Ancient Greek Bread - Artolaganon - Ancient Sourdough https://youtu.be/Z9yGquUy2Ak
For more info about this recipe check out our blog: https://historicalitaliancooking.home.blog/english/recipes/medieval-lasagna-with-walnuts-a-lenten-recipe
If you liked the music on this video check our music and art channel: https://www.youtube.com/user/LiliumAeris
__
Music by Lilium Aeris
Andrea Tuffanelli – lute
Serena Fiandro – gemshorn
Reis glorios - Giraut de Bornelh (c. 1138 – 1215)
#medievalfood #medievalrecipe #middleages #ancienthistory
https://wn.com/Medieval_Lasagna_With_Walnuts_A_Lenten_Recipe
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English https://www.amazon.com/dp/B0CMKBXSV1
Italiano https://www.amazon.it/dp/B0CMKM4H5D
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English https://www.amazon.com/dp/B0B4T8VPFQ
Italiano https://www.amazon.it/dp/B0B4V32FHR
“Ancient Roman Cooking”
English https://www.amazon.com/dp/B08LHG6RR5
Italiano https://www.amazon.it/dp/B08LHF72ZR
“Libro de la Cocina. Medieval Tuscan Recipes”
English https://www.amazon.com/dp/B0BMQQ6SFY
Italiano https://www.amazon.it/dp/B0BNG5J9MF
“Registrum Coquine. A Medieval Cookbook”
English https://www.amazon.com/dp/B0953XLBS3
Italiano https://www.amazon.it/dp/B0953YCJSJ
"De Observatione Ciborum. Early-medieval recipes at the court of the Franks"
English https://www.amazon.com/dp/B09K83NMXJ
Italiano https://www.amazon.it/dp/B09K821LYC
Check out our Patreon page
https://www.patreon.com/historicalitaliancooking
or just buy us a beer
https://www.buymeacoffee.com/historyandfood
Check out our merchandise
https://teespring.com/stores/historical-italian-cooking
Today we prepare medieval Lenten lasagne from Anonimo Veneziano’s Libro di Cucina and the Liber de Coquina, two cookbooks written in the 14th century.
Ingredients:
walnuts
flour
sourdough
spices (black pepper, cloves, cinnamon)
sugar
salt
The Roman Ancestor of Lasagna – Patina Cotidiana https://youtu.be/UPfoPmIxD5M
Ancient Greek Bread with Must and Sesame Seeds - Moustakia Sesamata https://youtu.be/THvI6tE1lBY
Ancient Greek Bread - Artolaganon - Ancient Sourdough https://youtu.be/Z9yGquUy2Ak
For more info about this recipe check out our blog: https://historicalitaliancooking.home.blog/english/recipes/medieval-lasagna-with-walnuts-a-lenten-recipe
If you liked the music on this video check our music and art channel: https://www.youtube.com/user/LiliumAeris
__
Music by Lilium Aeris
Andrea Tuffanelli – lute
Serena Fiandro – gemshorn
Reis glorios - Giraut de Bornelh (c. 1138 – 1215)
#medievalfood #medievalrecipe #middleages #ancienthistory
- published: 28 Feb 2024
- views: 1838
4:08
Tripe - Medieval Recipe
Today we prepare a medieval recipe, tripe stew with spices and fresh herbs, with a thick and aromatic broth.
We selected this recipe, called calcatum or calcadu...
Today we prepare a medieval recipe, tripe stew with spices and fresh herbs, with a thick and aromatic broth.
We selected this recipe, called calcatum or calcadum, from Liber de Coquina, a cookbook written in Latin between 13th and 14th century.
Ingredients
1/2 kilo beef tripe
1 onion
extra virgin olive oil
2 egg yolks
bread
spices (nutmeg, cloves, long pepper)
fresh herbs (fennel, mint, sage, lesser calamint, marjoram)
Check out our blog: http://historicalitaliancooking.home.blog/english/recipes/medieval-tripe
If you liked the music on this video check our music and art channel: https://www.youtube.com/user/LiliumAeris
__
Music by Lilium Aeris
Andrea Tuffanelli - lute
Serena Fiandro - gemshorn
Qant amors trobet partit - Peirol (ca. 1160 - 1220s)
#medievalrecipe #medievalfood #tripe
https://wn.com/Tripe_Medieval_Recipe
Today we prepare a medieval recipe, tripe stew with spices and fresh herbs, with a thick and aromatic broth.
We selected this recipe, called calcatum or calcadum, from Liber de Coquina, a cookbook written in Latin between 13th and 14th century.
Ingredients
1/2 kilo beef tripe
1 onion
extra virgin olive oil
2 egg yolks
bread
spices (nutmeg, cloves, long pepper)
fresh herbs (fennel, mint, sage, lesser calamint, marjoram)
Check out our blog: http://historicalitaliancooking.home.blog/english/recipes/medieval-tripe
If you liked the music on this video check our music and art channel: https://www.youtube.com/user/LiliumAeris
__
Music by Lilium Aeris
Andrea Tuffanelli - lute
Serena Fiandro - gemshorn
Qant amors trobet partit - Peirol (ca. 1160 - 1220s)
#medievalrecipe #medievalfood #tripe
- published: 19 May 2019
- views: 2465
8:19
The Roman Ancestor of Lasagna – Patina Cotidiana – A Saturnalia Recipe
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English https://www.amazon.com/dp/B0CMKBXSV1
Italiano https://www.amazon.it/dp/B0CMKM4H5D
“E...
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English https://www.amazon.com/dp/B0CMKBXSV1
Italiano https://www.amazon.it/dp/B0CMKM4H5D
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English https://www.amazon.com/dp/B0B4T8VPFQ
Italiano https://www.amazon.it/dp/B0B4V32FHR
“Ancient Roman Cooking”
English https://www.amazon.com/dp/B08LHG6RR5
Italiano https://www.amazon.it/dp/B08LHF72ZR
“Libro de la Cocina. Medieval Tuscan Recipes”
English https://www.amazon.com/dp/B0BMQQ6SFY
Italiano https://www.amazon.it/dp/B0BNG5J9MF
“Registrum Coquine. A Medieval Cookbook”
English https://www.amazon.com/dp/B0953XLBS3
Italiano https://www.amazon.it/dp/B0953YCJSJ
"De Observatione Ciborum. Early-medieval recipes at the court of the Franks"
English https://www.amazon.com/dp/B09K83NMXJ
Italiano https://www.amazon.it/dp/B09K821LYC
Check out our Patreon page
https://www.patreon.com/historicalitaliancooking
or just buy us a beer
https://www.buymeacoffee.com/historyandfood
Check out our merchandise
https://teespring.com/stores/historical-italian-cooking
To celebrate this year’s Saturnalia, one the most important Roman festivities, today we prepare ancient Roman patina cotidiana from the 4th book of De Re Coquinaria, a dish that can be considered the ancestor of lasagna.
Ingredients:
durum wheat flour
chicken
pork belly
grey mullet
tub gurnard
white wine
olive oil
eggs,
raisin wine
garum
lovage
long pepper
A Saturnalia Recipe - Ancient Roman Pork Shank with Apician Sauce https://youtu.be/VFzKEakyskQ
Ancient Roman Ham in Crust - A Saturnalia Recipe https://youtu.be/TqBOcFl_zdM
A Saturnalia Recipe - Ancient Roman Roast with Saffron Sauce https://youtu.be/_q4on64BnK0
Pork Laureate - Porcellum Laureatum - Ancient Roman Saturnalia Recipe https://youtu.be/sqeXYbPdv9k
Garum https://youtu.be/qWg6R43iRj8
Muria https://youtu.be/H6GCKyc1_rw
For more info about this recipe check out our blog: http://historicalitaliancooking.home.blog/english/recipes/a-saturnalia-recipe-patina-cotidiana-the-roman-ancestor-of-lasagna
If you liked the music on this video check our music and art channel: https://www.youtube.com/user/LiliumAeris
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century
#ancientrome #ancientromanrecipe #ancientromanfood
https://wn.com/The_Roman_Ancestor_Of_Lasagna_–_Patina_Cotidiana_–_A_Saturnalia_Recipe
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To celebrate this year’s Saturnalia, one the most important Roman festivities, today we prepare ancient Roman patina cotidiana from the 4th book of De Re Coquinaria, a dish that can be considered the ancestor of lasagna.
Ingredients:
durum wheat flour
chicken
pork belly
grey mullet
tub gurnard
white wine
olive oil
eggs,
raisin wine
garum
lovage
long pepper
A Saturnalia Recipe - Ancient Roman Pork Shank with Apician Sauce https://youtu.be/VFzKEakyskQ
Ancient Roman Ham in Crust - A Saturnalia Recipe https://youtu.be/TqBOcFl_zdM
A Saturnalia Recipe - Ancient Roman Roast with Saffron Sauce https://youtu.be/_q4on64BnK0
Pork Laureate - Porcellum Laureatum - Ancient Roman Saturnalia Recipe https://youtu.be/sqeXYbPdv9k
Garum https://youtu.be/qWg6R43iRj8
Muria https://youtu.be/H6GCKyc1_rw
For more info about this recipe check out our blog: http://historicalitaliancooking.home.blog/english/recipes/a-saturnalia-recipe-patina-cotidiana-the-roman-ancestor-of-lasagna
If you liked the music on this video check our music and art channel: https://www.youtube.com/user/LiliumAeris
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century
#ancientrome #ancientromanrecipe #ancientromanfood
- published: 19 Dec 2023
- views: 3864