1. Medieval & Renaissance Italian Food
#historicalrecipes #history #medieval
Medieval & Renaissance Italian Food | What Italians Ate in the Middle Ages
One of the best parts about being in Italy is feeling surrounded by history. It's easy to see the past in the ruins of Roman aqueducts and medieval castles, but what about in the food?
This week, we're joined by food historian Luca Cesari who helps us learn where Italian food comes from. We try three recipes from the Middle Ages and Renaissance and, well, let's just say it turns into a feast fit for a king.
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00:00 Introduction: Castle in the Sky
01:12 Meet Luca Cesari
02:18 Pre-Potato Gnocchi
03:30 Trying Medieval Gnocchi
05:31 Making Fried Raviolo
07:26 Trying Renaissance Fried Raviolo
09:03 The Original Mortadella... Meatball?
11:05 Trying Medieval Mortadella
13:27 Did Marco Polo Discover Pasta?
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A big thank you to Luca Cesari for his guidance and recipes! Please check out his blog here: ricettestoriche.it
Visit our website for English translations of the recipes we tried: pastagrammar.com/post/three-medieval-italian-recipes-fit-for-a-king-gnocchi-fried-raviolo-mortadella
Another big thank you to Pietro ( instagram.com/pietro_vizzari/) and @MaurizioAlbaneseFilmMaker for helping us out with the aerial footage!
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2. The Fine Dining Of The Renaissance | Let's Cook History | Timeline
During the fourteenth century the Renaissance started in Italy, and slowly spread throughout Europe. As shown in this episode, the refreshing Renaissance era indicates an intellectual, philosophical, artistic and religious revolution and is mainly influenced by humanism. The objective of this movement to improve humanity also had its effect on the kitchen and dinner table. Strict table manners and consumption of imported vegetables are examples of the many culinary changes discussed in the episode.
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3. 500 yrs Old Renaissance Recipe still Loved by the Italians Today! Chiacchiere di Carnevale!
Full Recipe video on: youtu.be/aFtz13FRdT8
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4. Cooking for the Pope - Carluccio & The Renaissance Cookbook - BBC
In the Renaissance the Vatican was a magnet for talent. Chef Antonio Carluccio travels to St Peter's Square to discover more about Bartolomeo Scappi, a man who had an extraordinary career as personal cook to the Pope. From the BBC cookery programme Carluccio and the Renaissance Cookbook. For more BBC Good Food videos visit our channel: youtube.com/bbcgoodfood
5. Regional Italian Cuisine | Part 1: North of Italy
Bolognese, pesto, risotto… where do they come from? And why should you care? Well, traditional Italian dishes are made in a particular way depending on the region they come from. So I want to teach you their specific origin and ingredients so next time you order them, you get the best representation of that dish and not some copycat.
This will be a two part video divided into North and South of Italy and this one is Part 1. Unfortunately it’s impossible to mention all traditional dishes from all the regions in the North so I just focused on the most popular ones and the ones you probably already know such as pesto, risotto, Bolognese, lasagna and ingredients such as Parmigiano, prosciutto and many others. There’s a lot of really cool information in this video so if you like to learn about cuisines or you love Italian food, then you are really going to enjoy it.
Let me know if you have any ideas or requests about dishes, cooking or baking techniques you would like to learn so I can make a video about it.
Enjoy e buon apetito!
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MUSIC IN THIS VIDEO:
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution license ( creativecommons.org/licenses/by/4.0/)
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1300003
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cucina italiana
6. Food History: The Renaissance Meal | Let's Cook History | Free Documentary History
Let's Cook History - Episode 3: The Renaissance Meal | History Documentary
In the Renaissance, with cities like Venice and Florence at the helm of European innovation, changes in the arts and sciences lead to a new outlook in eating habits. Vegetable gardens became horticultural laboratories, recipes were published thanks to the likes of Gutenburg and table etiquette became the obsessive subject of social standing.
The 16th Century was a time of conflict within the church of Christianity, and the conflict spread from the battlefield onto the dining table, with the philosophies of Da Vinci and Luther creating divides amongst followers.The chef became the true master of ceremonies in the courts. The sugar craze, use of spices and table manners guide of Erasmus are aspects of Renaissance gastronomy that are still in place today.
An entertaining five part series exploring the origins of our eating habits. Each episode reconstructs a famous meal from a different period in history, depicting the evolution of tastes, customs and world trades that have shaped our cuisine.
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7. ANCIENT Italian Chestnut Cake | Renaissance Food History
In this PIATTO™ video, we’ll try a traditional Italian chestnut cake recipe dating back at least to the Italian Renaissance: “Castagnaccio”! This traditional Italian Cake is naturally gluten-free and vegan. Will this chestnut dessert live up to our modern expectations? Watch and find out!
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In this PIATTO™ video recipe, we present:
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Renaissance Italian Cake with Chestnuts (Castagnaccio)
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In this PIATTO™ video, we’ll try a traditional Italian chestnut cake recipe dating back at least to the Italian Renaissance: “Castagnaccio”!
This chestnut cake was popular in many regions of central and northern Italy. It’s particularly associated with the Rural Apennine Mountains in Italy, where chestnuts were a staple sweet and source of nutrition.
#chestnuts #renaissance #cake
INGREDIENTS
cake pan: 10 in (26 cm) or larger
chestnut flour - 18 oz (500 g)
water - 2.5 cups (600 g)
pine nuts - 3.5 oz (100 g)
rosemary - 1 sprig (for the top
golden raisins (sultanina, preferably) - 3.5 oz (100 g); soaked first in water, brandy or a sweet wine or liquor. In the video, we use Vin Santo wine
walnuts - 3.5 oz (100 g) or less; chopped
salt - 1 tsp / 5 g
sugar or honey (optional - not traditional) - 2-3 tbsp
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8. The Renaissance Sugar Boom, New Table Manners & Vegetable Innovation | Full Food History Documentary
In the Renaissance, with cities like Venice and Florence at the helm of European innovation, changes in the arts and sciences lead to a new outlook in eating habits. Vegetable gardens became horticultural laboratories, recipes were published thanks to the likes of Gutenburg and table etiquette became the obsessive subject of social standing.
The 16th Century was a time of conflict within the church of Christianity, and the conflict spread from the battlefield onto the dining table, with the philosophies of Da Vinci and Luther creating divides amongst followers.The chef became the true master of ceremonies in the courts. The sugar craze, use of spices and table manners guide of Erasmus are aspects of Renaissance gastronomy that are still in place today.
#javafilms #javafilmspresents #watchjavafilms #documentary #fulldocumentary #letscookhistory #fooddocumentary #eating #foodproduction #historydocumentary #historyoffood #rennaissance #sixteenthcentury #fifteenthcentury #italy #italianfood #christianity #catholics #protestants #leonardodavinci #renaissancedocumentary #therenaissancemeal #sugar #historyofsugar #erasmus
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9. The perfect day in FLORENCE: The birthplace of Renaissance (Italy travel vlog)
How to spend a perfect day in Florence? Come along with us as we explore some of the best spots and hidden gems!
The perfect day in FLORENCE: The birthplace of Renaissance (Italy travel vlog)
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WATCH THESE VIDEOS NEXT:
► Food in Florence: youtu.be/m7MXGyQIF14
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Places mentioned in the video:
- Piazzale Michelangelo
- Arno River
- Ponte Vecchio
- All'antico Vinaio
- Uffizi Gallery
- La Prosciutteria Firenze
- Piazza della Signoria
- Venchi Cioccolato e Gelato
- Cathedral of Santa Maria Del Fiori (Duomo di Firenze)
- Il Latini
Florence is not only the birthplace of Renaissance but also a very fashionable city. In my previous video we explored the fashion while this video is more focused on sightseeing. We end our trip to Florence with a great overview of some of the most recognizable spots in the city, as well as some hidden gems. Italy is one of my favorite countries in Europe because of the food, landscapes, architecture, history and overall romantic vibe.If you want more of Italy feel free to check my Italy playlist: youtube.com/playlist?list=PLRw_tEB3zvPhH5m1VUS1ZeaGF9bd2J2-_
In my next video we will spend time in my favorite city in the world, and I can't wait to show you, so subscribe to come along!
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Relaxing travel videos and aesthetic lofi chillhop vlogs to inspire your trip with beautiful landscapes and delicious food. Come with me as we search for hip and trendy locations around the world!
10. ROYAL DINNER - Italian renaissance cuisine
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Royal Dinner
Directed by Mathieu Valluet
DOC EN STOCK - 2014 - Serie 10 x 26' - HD
This haute cuisine TV series takes us on a culinary journey with Michelin-starred chef Michel Roth to discover ten festive menus created during the highlights of world cuisine.
11. Street Food in Italy - FLORENCE'S #1 PANINI at All'antico Vinaio + ITALIAN STREET FOOD in Tuscany!
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We are taking you to FLORENCE, the capital of Tuscany in ITALY. The city of art, culture and… STREET FOOD. Italian street food and traditional dishes can be found throughout the alleyways of Firenze and today we are showing you the BEST places to eat while you’re here.
We are starting our day at the Mercato Centrale Firenze to sample Florence’s most famous street food: Lampredotto (4 EURO), a sandwich stuffed with beef stomach. We wash it down with a cheap cafe espresso (1 EURO) after exploring the traditional market. We explore some of the beautiful city before heading to Trattoria Sergio Gozzi for a Florentine lunch. We order Tortellacci (8 EURO), Ravioli (8 EURO), and tender Peposo (10.5 EURO) and leave feeling extremely happy and full. We continue exploring the gorgeous architecture of Florence including the Basilica of Santa Maria Novella. Hungry agin, we go to Osteria All’Antico Vinaio for their world-famous PANINI! Most of the menu is 5 euro and you can choose between many meats, cheeses and spreads. Make sure to go on an empty stomach because they are MASSIVE! To end our HUGE street food tour, we wash it all down with a creamy gelato (3 EURO), yum!
We hope you enjoyed. Let us know what you thought looked the most delicious, and stay tuned for our next STREET FOOD tour from Italy because we are going to ROME!
Address:
Lampredotto - Nerbone in the Mercato Centrale
Cafe - Cafe Bambi
Lunch - Trattoria Sergio Gozzi
Panini - Osteria All’Antico Vinaio
Gelato - Gelateria Dei Neri
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Hi we’re Luke Martin and Sabrina Davidson, food lovers and world travellers! We make videos about local, authentic and unique foods from across the globe. We particularly like to sample street food across Asia. We are based in Taiwan where we frequent the best Taiwanese street food stops and create travel content to make finding food in Taiwan easier for YOU! Although we are based in Taiwan we travel the majority of the year around the world in search of the best food. We’ve filmed in Japan, China, The Philippines, Malaysia, Singapore, Hong Kong, South Korea, Indonesia, India, Vietnam, Turkey, Israel, Lebanon, Palestine, The Netherlands, Italy, Spain, Greece, Sri Lanka, Canada and the list is still growing! Our mission is to create content that is entertaining, informative, honest and fun! We love what we do and we are always grateful for your support! Thank you and see you on the next episode!
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12. The Italian Renaissance
Jake prepares Hors D'oeuvres while drinking Evil Twin Sour Bikini, reviews Avery's Coconut porter, and lectures on French Cuisine and the Italian Renaissance.
13. Carluccio cooks Porchetta - Carluccio and the Renaissance Cookbook - BBC
Chef Antonio Carluccio finds out what an Italian Renaissance kitchen would have been like to cook in at the Villa Aldobrandini, just outside of Rome. Here he prepares Scappi's Porchetta - stuffed pig - a dish that looks fit for kings. From the BBC cookery show Carluccio and the Renaissance Cookbook. For more BBC Good Food videos visit our channel: youtube.com/bbcgoodfood
14. Chef Cyrille Introduces The Renaissance Menu at Cico's Italian Restaurant Bahrain
Chef Cyrille Troesch is delighted to invite you to Cico’s Italian Renaissance Weekend from 29th November to 1st December. An exciting six course menu paired with delicious wines. Book now and don’t miss out!
Date: 29th November until 1st December 2018 (Dinner Only)
Time: 7pm to 11.45pm
Price: Food Only Menu- BD28.5 (All Inclusive)
Food Menu with Unlimited House wine- BD 38.5 (All Inclusive)
Venue: Cico’s Italian Restaurant, Adliya
For further information and bookings please contact us on +97317713710
15. Scappi's Renaissance Herb Torte
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MENTIONED LINKS
Making Hippocras at Home: youtu.be/LYBccRqsv6M
Medieval Lenten Foods: youtu.be/ugk4AW8V6_c
TORTA D'HERBE COMMUNI
ORIGINAL 1570 RECIPE (From Opera dell’arte del cucinare)
To prepare common herb pie.
Get tender chard greens, spinach tops, mint and marjoram, cut them up small, wash them and let them drain by themselves. Then get two pounds of fresh ricotta, a pound and a half of grated Parmesan cheese, six ounces of a fat cheese, six ounces of fresh butter, half an ounce of pepper, three-quarters of an ounce of cinnamon, a quarter-ounce of cloves, six fresh eggs, beaten, and six ounces of sugar; with all those things make up a filling. Have a tourte pan ready, lined with a sheet of royal dough and with its flaky-pastry twist around it. Put the filling into it and cover it with a rippled sheet of pastry. Bake it in an oven or braise it. Serve it hot. It is optional whether you make it deep or shallow.
MODERN RECIPE
INGREDIENTS
- Chard
- Spinach
- Mint
- Marjoram
- 1 lb (450g) Ricotta
- ¾ lb (340g) Parmesan
- 3oz (85g) of High Fat Cheese
- 6 Tablespoons (85g) Butter Softened
- 1 Tablespoons Pepper
- 4 ½ Teaspoons Cinnamon
- 1 ½ Teaspoons Cloves
- 3 Medium Eggs
- ½ Cup Sugar
- 2 Portions of Flaky Pastry Dough
METHOD
1. Line a large pie tin or cake pan with pastry dough and blind bake it in a 450°F/230°C oven for 12-15 minutes, or until cooked. Remove from the oven and let cool.
2. Reduce oven temperature to 350°F/180°C.
3. Finely Chop all of your herbs/greens.
4. Mix the cheeses in a large bowl until somewhat smooth. Add the eggs and beat until incorporated. Then add the butter, sugar, and spices and mix until combined. Finally, add in the greens and mix them by hand so as not to bruise the greens.
5. Once the filling is well mixed, pour into the cooled pastry shell and smooth the top. Then top it with the other piece of pastry and press the edges into the bottom dough. Leave some ripples on the top crust to give room for the filling to expand during baking. Brush the top with an egg wash, then set on the bottom rack of the oven and bake for 1 hour.
6. Once baked remove from the oven and serve warm.
PHOTO CREDITS
Pages from Scappi’s Opera - The Wellcome Library: bit.ly/3mLPRGF
Turkey and cockerel etching - The Wellcome Library: bit.ly/3hUXGpX
Roast Duck - Image by RitaE from Pixabay: bit.ly/363Hd0f
Hedgehog - The Wellcome Library: bit.ly/3j01BD9
Iron - By Alchemist-hp (talk) ( pse-mendelejew.de): bit.ly/2RTp6lA
Horseshoe - By Fonzy, CC BY-SA 3.0, bit.ly/3cxklrl
#tastinghistory #scappi #herbpie