[lightbox link=”https://www.pilloledistoria.it/wp-content/uploads/2014/05/096r.jpg” thumb=”https://www.pilloledistoria.it/wp-content/uploads/2014/05/096r-231×300.jpg” width=”231″ align=”center” title=”Medieval Kitchen: a page of the Book of cocina” frame=”true” icon=”image” caption=”Medieval Kitchen: a page of the Book of cocina”]The Cookbook, written by a anonymous Tuscan, probably Siena, in first half of ‘400, He was the founder of a strand of culinary texts for the middle class instead of the court chefs, those who were at the service of the noble families of the time.
The author, who to be better understood by his readers wrote in the vernacular, in the work he almost certainly provided recipes drawn and elaborated from more ancient texts, and therefore represents an excellent source for understanding the essential and characteristic features of medieval Italian gastronomy.
An example of the style, the tone and type of cuisine enshrined in the book, it's this one recipe to prepare the Tuscan soup, who reported verbatim:
“Remove [take] round bread […]; fry it in a pan with fresh lard and toss on bone spices, and remove toasted bread and distemper it with the fat that has fallen from peacocks, and throw it on the fried bread […]; and upstairs you threw sugar or vinegar juices; and eat” (Anonymous Tuscan, fifteenth century).
The dish is completely impractical according to modern dietary principles, but historically it shows some typical elements of medieval cuisine, such as the abundant use of fats and spices (https://www.pilloledistoria.it/1594/medioevo/cucina-medievale-spezie), and anticipates that trend towards the massive use of sugar that will be typical of the following century (photo: culturagastronomica.it)