Straight to the recipe An ancient Roman delicacy In June 2012 I gave a talk about Roman Food at the Roman Festival in Nijmegen,…
Straight to the recipe Two recipes from the Opera of Bartolomeo Scappi Let's all say it once more, loud and clear: "Marco…
Straight to the recipe This recipe for broad beans is taken from the sixteenth-century cookbook Opera by Italian Bartolomeo Scappi (see bibliography). more…
Straight to the recipe Unchanged through the centuries There was no country called Italy in the Middle Ages. There was…
A recipe for broccoli from De re coquinaria, a Roman cookbook with recipes from the 1st to 4th centuries. If a…
Straight to the recipe The Opera from this recipe has nothing to do with music, and everything with the opus magnus of Italian cook…
A summer starter Straight to the recipe The classical Roman kitchen consisted of much more than spectacular and pretentious dishes with exotic…
Straight to the recipe A fifteenth-century antipasto Modern Mortadella is an Italian sausage originating from Bologna, with pink meat, speckled with little…
With leftover meat from making game stock When you have made a concentrated game stock, you can sometimes save enough meat…
Straight to the recipe In the introduction to the recipe for Roman patina with asparagus and quail I wrote about this dish.…