by Marco Gavio de Rubeis (Author)
Cereals have been a staple food in Italy since the Antiquity. Several primary sources describe the methods of preparing them, encompassing many fields of knowledge, from agriculture to cooking and medicine, with a common thread: food is not only pleasure but also tradition and a primary means of achieving good health.
Through the analysis of original texts from the Antiquity to the Renaissance and beyond, this book will explore the evolution of terms and preparations that connect us to the origins of Italian food culture. Because the history of dishes like pasta and lasagna began earlier than commonly thought, and pizza is much more than a pie with tomato and mozzarella.
With this second volume of the series Early Italian Recipes, we present 114 historical recipes for cereals, bread, pasta, pies, and pizza, newly translated and explained, so that you can experiment with authentic techniques handed down through the generations and travel into the gastronomic past that has shaped the Italian cuisine we still enjoy today.