Oh, I've got some great stuff. Platina is good but there's also:
Venetian, In Italian: http://staff-www.uni-marburg.de/~gloning/frati.htm I highly recommend this one! The stuffed eggs have perpetually been a big hit, even with food weenies. They're essentially period develled eggs only instead of modern mayo you use a soft cheese and fresh ground herbs. I leave out the step of adding raw egg yoke and frying it at the end.
English translation: http://www.geocities.com/helewyse/libro.html
Tuscan, in English: http://www.geocities.com/anahita_whitehorse/LibroDellaCocina.html
More cool Italian stuff:
Giacomo Castelvetro on the Preparation of Broad Beans http://www.splendidtable.org/souptonuts/farmstand_beans.html
Brieve racconto di tutte le radici, di tutte l'erbe e di tutti i frutti che crudi o cotti in Italia si mangiano. di: GIACOMO CASTELVETRO http://digilander.libero.it/bepi/radici/radici.htm
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timeasmymeasure
Re: venetian nibbles??
Date: 2007-01-02 07:58 pm (UTC)Venetian, In Italian:
http://staff-www.uni-marburg.de/~gloning/frati.htm
I highly recommend this one! The stuffed eggs have perpetually been a big hit, even with food weenies. They're essentially period develled eggs only instead of modern mayo you use a soft cheese and fresh ground herbs. I leave out the step of adding raw egg yoke and frying it at the end.
English translation:
http://www.geocities.com/helewyse/libro.html
Tuscan, in Italian:
http://staff-www.uni-marburg.de/~gloning/an-tosc.htm
Tuscan, in English:
http://www.geocities.com/anahita_whitehorse/LibroDellaCocina.html
More cool Italian stuff:
Giacomo Castelvetro on the Preparation of Broad Beans
http://www.splendidtable.org/souptonuts/farmstand_beans.html
Brieve racconto di tutte le radici, di tutte l'erbe e di tutti i frutti che crudi o cotti in Italia si mangiano.
di: GIACOMO CASTELVETRO
http://digilander.libero.it/bepi/radici/radici.htm