Models of Cooking Between Unified and Varied
Models of Cooking Between Unified and Varied
This chapter considers the different Italian gastronomic models of the Middle Ages. During the Middle Ages, there were two principal groups or “families” of cookbooks: one southern origin, entitled Liber de coquina, the other Tuscan. Certain original traits can be perceived in this medieval Italian cuisine. A variety of types and shapes of pasta multiplied during the Middle Ages, which led to the industrialization of pasta. Some of the types of pasta include lasagna, vermicelli, fettuccine, ravioli, and tortelli. Another distinctive dish of medieval cooking is the torte with a baked crust of pasta dough, filled with meat, cheese, fish, or vegetables—an ingenious invention that allowed any kind of ingredients to be contained, cooked, and carried.
Keywords: Italian gastronomic models, Middle Ages, cookbooks, Liber de coquina, Italian cuisine, pasta, torte
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