Pane e Burro (Bread & Butter)

Ingredients: white bread, butter.

Ciuiro de carne (Civet of Meat)
A pate of seasoned beef.

Ingredients: beef, bread crumbs, red grape juice, onions, Parmesan cheese, honey, salt, pepper, cardamom, ginger.

Source: Libro di cucina / libro per cuoco, Anonimo Veneziano, 14th/15th c.

Conditum Padodopum (A salad of several greens)
A lettuce & spinach salad.

Ingredients: Romaine lettuce, spinach, mixed salad greens, fresh herbs, olive oil, red wine vinegar.

Source: De honeste voluptate by Bartolomeo Sacchi, called Platina, late 15th c.

De Conditura Caeparum (Onions in strong sweet broth)
Vegetable broth and sautéed onions.

Ingredients: onions, olive oil, vegetable broth, pepper, white grape juice.

Source: De honeste voluptate by Bartolomeo Sacchi, called Platina, late 15th c.


In Canabim (Cabbage a la Romane)
A dish of cabbage cooked in seasoned broth.

Ingredients: cabbage, vegetable broth, pepper, saffron.

Source: De honeste voluptate by Bartolomeo Sacchi, called Platina, late 15th c.

Risum in quo Ivs Ivre (Rice in the juice you please)
Rice baked in an almond broth.

Ingredients: rice, vegetable stock, almond milk, salt, saffron, pepper, nutmeg, cinnamon.

Source: De honeste voluptate by Bartolomeo Sacchi, called Platina, late 15th c.

Pvlevs in Acresta (Chicken in verjuice)
Chicken stewed in verjuice, herbs, & spices.

Ingredients: chicken, chicken stock, verjuice (sour grape juice), parsley, mint, saffron, salt, pepper.

Source: De honeste voluptate by Bartolomeo Sacchi, called Platina, late 15th c.

Placentis in Ivs Rosatum (Cakes in Rose Petal sauce)
Honey cakes in a sauce of rose petal jam and cream.

Ingredients: eggs, sugar, bakers ammonia, honey, flour, rose petal jam, cream.

Source: Libro di cucina / libro per cuoco, Anonimo Veneziano, 14th/15th c.



Maiale Arrostito Sputo (Spit Roasted Pig)

Savore Aranzato (Sour Orange Relish)

Ingredients: oranges, red wine vinegar, white wine, sugar, cinnamon, ginger, cloves.

Source: Libro di cucina / libro per cuoco, Anonimo Veneziano, 14th/15th c.



Cime de Vitte (Sprouts of Life)
Brussels Sprouts in butter & herbs.

Ingredients: Brussels Sprouts, butter, parsley, marjoram, salt.

Source: Libro di cucina / libro per cuoco, Anonimo Veneziano, 14th/15th c.

In Pvlpam Romanam (Meat in the Roman style)
Ivs Conditum Vinvm (Sauce of spiced wine)
Roast seasoned beef tenderloin served with an aromatic wine sauce.

Ingredients for the beef: beef tenderloin, fennel, salt, pepper, beef au jus.
Ingredients for the sauce: red wine, beef au jus, bread crumbs, cloves, cinnamon, mace, black pepper.

Source for In Pvlpam Romanam: De honeste voluptate by Bartolomeo Sacchi, called Platina, late 15th c.
Source for Ivs Conditum Vinvm: Four Seasons of the House of Cerruti, 14th. c.

Cvcvrbita in Rafani (Cucumbers and gourds with radishes)
Cucumber and gourd salad dressed with seasoned radishes.

Ingredients: Cucumbers, zucchini, parsley, and radishes in salt, pepper, cider vinegar, olive oil.

Source: De honeste voluptate by Bartolomeo Sacchi, called Platina, late 15th c.



Zabaglone (Zabglione)
A sweet wine custard.

Ingredients: white wine, egg yolks, sugar, cinnamon.

Source: Neapolitan Recipe Collection, Terence Scully.

Torta Alba (White Torte)
A cherry cheesecake.

Ingredients: Ricotta and cottage cheese, eggs, butter, milk, sugar, nutmeg, ginger, cherries, pastry dough, rosewater.

Source: De honeste voluptate by Bartolomeo Sacchi, called Platina, late 15th c.

Buoni Biscotti (Goode Cookys)
Christmas cookies for all to enjoy.

Ingredients: eggs, sugar, bakers ammonia, flour, spices & flavorings.