/Tag: kitchen

Strawberry Gelatin in Frost (by Artusi)

By |2018-03-16T01:00:57+00:00March 16th, 2018|Daily life Costume Company, Contemporary history|

Strawberry jelly After the oranges (http://www.pilloledistoria.it/10371/storia-contemporanea/gelatina-di-arancio-in-gelo-dallartusi), in this post you will find the original recipe of Pellegrino Artusi to prepare the strawberry jelly in frost, another sweet puddings presented in Science in the Kitchen and the Art of Eating Well, his famous culinary book that during the 800, and beyond, [...]

Orange jelly in Frost (by Artusi)

By |2018-03-14T21:54:13+00:00March 14th, 2018|Daily life Costume Company, Contemporary history|

Jelly oranges The recipe that I report is taken from the science of cooking and the art of eating well, famous text of the gastronome Pellegrino Artusi. It is a sweet: jelly orange frost. This is what is written: "Sugar grams 150, isinglass grams 20, water ounces 4, Alkermes [...]

A table with a Florentine Renaissance

By |2018-01-04T20:45:16+00:00January 4th, 2018|Daily life Costume Company, Modern history|

A table prepared Renaissance. A Florentine era never let go of good wine If we had the opportunity to sit at the table of an average of the Renaissance Florence, between the '400 and' 500, in full time Medici, What we might expect to eat? Almost certainly it would be served a plate of pasta, [...]

Delicate Sauce: Medieval Christmas Recipe

By |2017-12-16T01:15:49+00:00December 15th, 2017|Middle Ages, Company Costumes Daily Life|

medieval Kitchen. The delicate sauce was used to flavor the boiled fish The following is a recipe for simple implementation shown on English cookbook The forms of Cury, whose first publication dates back to 1390, a text that marked, time, a milestone in the history of Anglo-Saxon and European gastronomy [...]

Pudding Napoletana (by Artusi)

By |2017-10-12T00:15:36+00:00October 12th, 2017|Daily life Costume Company, Contemporary history|

Desserts: pudding Neapolitan according Artusi's finest pastries do not have time, like this pudding Neapolitan taken from "Science in the Kitchen and the Art of Eating Well", nineteenth-century recipe of success written by Pellegrino Artusi. If you want to try, the procedure can be found below. I quote: "Cook the semolina in [...]

Tortelli…all’Artusi

By |2017-10-11T23:39:51+00:00October 11th, 2017|Daily life Costume Company, Contemporary history|

Tortelli After a little 'break back posting on history pills cooking recipes taken by Artusi, or "Science in the Kitchen and the Art of Eating Well" Pellegrino Artusi, that long, successful. This time I chose the recipe for homemade tortelli, that carryover below textually: [...]

A Table in Renaissance Italy: What you ate?

By |2017-04-28T00:07:40+00:00April 28th, 2017|Daily life Costume Company, Modern history|

A table in the Renaissance: a "rich" banquet where you can see fruit and eggs What he brought to the table in Italy between the '400 and' 500? What were the most popular foods? Also with regard to the Renaissance, as for any other historical period, you need to make a distinction between [...]

Leonardo da Vinci: Passion for Food

By |2016-11-28T17:35:21+00:00November 28th, 2016|Anecdotes and curiosities, Events Characters Politics, Modern history|

  Profile of Leonardo da Vinci. Among his many passions there was also the kitchen not only war machines and flying, but also rudimentary kitchen utensils: even this is occupied this unsurpassed wizards of Leonardo da Vinci. Yes why, among his many passions, There was also that [...]

Metternich and the Origin of Sacher Cake

By |2016-08-31T03:48:25+00:00August 31st, 2016|Anecdotes and curiosities, Events Characters Politics, Contemporary history|

Sacher cake as it may seem strange, between the powerful Austrian chancellor Klemens von Metternich (1773-1859) and delicious cake Sacher, flagship of gastronomy in his country, there is a very close link. The fact political, famous for being one of the major architects of the Congress of Vienna (1815), involuntarily contributed to the invention of [...]

Renaissance Kitchen: the Chicken with Bitter Oranges Maestro Martino

By |2018-01-22T04:07:33+00:00December 11th, 2015|Daily life Costume Company, Modern history|

Maestro Martino. The chicken in this recipe is presented in his book de arte coquinaria This recipe is taken from the Book of coquinaria art of Maestro Martino: easy, tasty and effect, how about try it at Christmas? Do you need: 1 nice chicken 1,5-2 kg juice 3 bitter oranges or 15 cl [...]