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Italian Identity in the Kitchen, or Food and the Nation$
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Massimo Montanari

Print publication date: 2013

Print ISBN-13: 9780231160841

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231160841.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 13 June 2021

Models of Cooking Between Unified and Varied

Models of Cooking Between Unified and Varied

Chapter:
(p.11) Models of Cooking Between Unified and Varied
Source:
Italian Identity in the Kitchen, or Food and the Nation
Author(s):

Massimo Montanari

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231160841.003.0003

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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