Bling Cookery from the Renaissance! - Carluccio & The Renaissance Cookbook - BBC
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Join chef Antonio Carluccio on his pilgrimage around Italy, with the 500 year old cookbook of Bartolomeo Scappi as a guide. The Smeraldo restaurant in Dumenza has a special Scappi menu using authentic dishes from Scappi's Opera. Here Carluccio helps bring Scappi back to life by cooking Riso alla Lombarda, a rice dish that exemplifies Scappi's characteristic use of spices and sugar. From the fascinating BBC cookery programme Carluccio and the Renaissance Cookbook. For more BBC Good Food videos visit our channel: / bbcgoodfood
Пікірлер: 6
Sugar was expansive in the old days. That’s why it went into everything. Not just Italian food but French and English as well. It was a way for the rich to show off at a banquet. More sugar.
"bling cookery" ahaha awesome
“sam è stato qui” :)
i am surprised they didnt use onions, garlic or cheese....like all italian dishes
@etamar3
6 жыл бұрын
not all Italian dishes contain onions, garlic or cheese. even today Italian food is compromised of so many regional cuisines, each one so different. now think about how much it changed during the last few hundred years since this book was written. you cant narrow food that spans so much land and time into such simple criteria.
@nicolaloverre4524
3 жыл бұрын
I will never cease to be surprised about most foreigners' belief regarding our use of garlic. Regional differences aside, Italian cuisine overall uses really moderate amounts of it. With that being said, most of Italian "traditional" recipes are homecooking recipes: what is mentioned here, instead, was food for the higher classes; most of it got completely lost; in some sense, we took the opposite path as to the French.