art of cooking of Scappi Opera Illustration. In the cookbook also known as a & quot; pizza" very different from what we know today

art of cooking of Scappi Opera Illustration. In the cookbook it is also talk of a “pizza” very different from what we know today

there was a pizza renaissance?

In his famous Opera art of cooking (1570), the great Renaissance chef Scappi quotes and offers a recipe for “pizza“.

He himself defines with this name in reference to Naples: “gives’ Neapolitan pizza called”.

However it was little, let us say nothing, It has to do with what we now know and appreciate.

Evidently, this kind of paste a little’ in laborious procedure and prepared with a mix of ingredients for us unusual, He responded well to those who were the dictates of the sixteenth-century gastronomy, in which amalgam and bittersweet They were widely used, but it would hardly be feasible (and edible) today.

To make the pizza according to the recipe Scappi, needed almonds, raisins, Pine nuts, dates and figs .

He pounded the ingredients together in a mortar and added the’rose water, up to create a homogeneous mixture.

To it were then added Egg yolks, cinnamon powder, sugar, mostaccioli Neapolitans reduced to fine crumbs and some more’ rose water.

The whole was mixed to form a dough thickness of approximately a finger.

Finally infornava into a baking pan previously greased with butter.

On this “base”, arose food of various types (see also: https://www.pilloledistoria.it/12216/storia-moderna/crespelle-al-tartufo-nero) (Photo gives: italianways.com).