2012-10-05

Cooking Medieval Stlye

As you know, I'm always on the look-out for interesting things about Italy. When I had time with e-Talian, I would post them there but for now, this crappy blog will do. I plan to return to e-Talian shortly.

In the meantime, via Ideas blog, here's a neat translation of a 16th century Southern Italian cookbook.

Back in the middle-ages, Italians used a lot of saffron, cinnamon, ginger and other spices brought from the east. Probably thanks to its intimate trading through the Venetians and Genoese.

Medieval

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