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If we had the chance to see a table spread of the Middle Ages would notice the almost constant absence of a fork. Kings, emperors and noble women ate with their hands and if you happen to somehow find a museum, you know that belonged to the cook who used to hold the meat while cutting. The fork appears for the first time between the silver king of France in 1379, but its use became widespread in the wealthier social classes in late 1500. In 1530, the chef of the Duke of Ferrara, Christopher Messisbugo, between the utensils necessary to the preparation of a meal does not mention the fork, use was considered inappropriate or even a luxury evil, in fact, St. Peter Damian in the name of the simplicity of Strongly condemns the costumes Theodora, wife of the Doge of Venice Selvo who daily used a fork.

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eggs poached in cream egg

Between 1392 and 1394 Francis made a rich man to write the Menagier de Paris, a manual to explain to his future wife who had to be the conduct of the "model home", clearly they could not miss the cooking tips on how to cook delicious meals for my dear hubby ...
The following recipe is from this text, undoubtedly Non è un piatto leggero my può sostituire a pasto completo.
Dal testo medievale ho tratto it in corsivo testo dopo sorted from the ricetta vera e propria. Will decide di provarla Fammi beh ti è sapere be piaciuta!

"Either take the milk to elite straining, as stated before or cyclic chappitre of soup, and either Bouly a wave, then put out the fire and then off you go, there's estamine grant moieux abundance of eggs ostez and the germ, and then grind ginger and bell saffren, and put in, and keep warm empres fire and then have poached eggs in escuela, and milk on it. "

Ingredients (2 persons)
1 / 2 litro di latte
8 uova
fresh ginger 1 teaspoon salt

Boil the milk. Salt in moderation.
Separately, take 4 eggs and separate the whites of the egg. Keep the whites for another preparation.
Beat the yolks and pass them to the cheesecloth into a bowl. Season with salt. Mix the egg yolks with hot milk and put them back on the stove over low heat until the liquid becomes creamy.
careful not to boil, otherwise it coagulates.
Add ginger and saffron.
the remaining poaching eggs in boiling water and place two at the plate.
Cover with the milk sauce and serve immediately.

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Orval, beer, history and legend.

The name of this important abbey brewery "derives from an episode that I would bbe happened centuries ago in Matilde di Canossa. The countess sat on the banks of the river that supplied water to the monastery, carelessly dropped his wedding ring. Desperate addressed a prayer to the Virgin Mary asked that his jewel could be found. After a while a trout emerged at the surface having the ring in the mouth of Matilda. The countess said: "This place is a valley of gold" in French a "Val d'Or" which over the centuries has become Or-val.

The Real Story of Orval has its origin in 1070 d. C. when a group of Benedictine monks from Calabria decided to settle on the lands of the Count of Chiny Arnold, who gave them permission to build a monastic building. For unknown reasons of these pioneers abandoned the construction of the building and Otto's son Arnold replaced them with a small community of canons that lately the construction of the monastery. In 1124 the church was consecrated by vescoco of Verdun. But the canons were now dealing with the economic problems and were forced to join the order of Citeaux that in those years was expanding strongly. Then in 1132 came seven Cistercian monks who joined the canons. The Cistercians created over the years a very strong domain of agriculture and forestry, which assured their full subsistence allowing live by the principles of self-reliance contained in their Rule of Life. At the end of the twelfth century the Abbey of Orval seemed to prosper but difficult to wait centuries, in 1252 a fire almost razed to the ground in 1400 and 1500 wars between France and Burgundy before and between France and Spain then, it undermined the economic prosperity, in 1637 during the Thirty Years' War the troops of Marshal Chatillon burned it. Despite these difficulties, the Cistercian community was able to react strongly but had to surrender in 1793 when French revolutionary troops was totally destroyed the abbey. The survivors retreated in Luxembourg and in 1796 the community of Orval was suppressed completely. In 1926, however, the family offered Harenna the ruins of the monastery the order of Citeaux in the hope that the monastic life could flourish. Jean Baptiste Chautard, Abbot of Sept-Fons, accepted responsibility for the "re-foundation" and sent to a group Orval of monks. Very quickly a new monastery was born in 1948 and reconstruction was completed.
beer in the history of Orval:

probably from the early years of the abbey had its own brewery. Making beer was the norm in these parts of northern Europe is hardly conducive to growing grapes. The beer produced by this monastic community until 1931 was used to meet domestic demand also because it has nutritional properties that they deserve the name of "liquid bread." What happened in the '30s? The monks who needed to liquids (no alcohol ...) to rebuild the monastery decided to build a brewery to finance themselves, entrusting the management of it lay two brewers. The Belgian and German Pappenheimer Van Zande worked side by side for months, this unusual collaboration (try to ask a German what do you think of Belgian beer ... and vice versa :-)) was born beer Orval. The flavor? Here are the tasting sheet on this www.mondobirra.org :
Beer Trappist Abbey of Orval original has a unique style. From the choice of malts (they are used three different varieties), the types of hops used, up to the particular cultures of yeasts, nothing is left to case. The goal is "the gout d'Orval, which can be reached with three fermentations, the latter of which is in the bottle, giving rise to a deposit rich in B vitamins (natural fermentation in the bottle). Pinkish in color with orange highlights the Orval has intense aromas of ripe fruit, especially plums and prunes white. The mouth is dry, fresh and soft, fruity, rich tones of vegetables, with a background of bitter rhubarb and china, and a touch of licorice as the particular processes of hopping. It has a creamy foam, fresh and lingering aftertaste.

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Bartolomepo Scappi cook Pius V

The life of Bartolomeo Scappi, cook secret (ie staff) of Pius V, Fitters sumptuous banquets and author of a famous treatise on gastronomy of the sixteenth century, ' Opera can be reconstructed on the basis of a rough few secure items that can be taken from historical references contained in the text of his treatise.
The term further is the date April 1536, when the escapement mechanism, being at the service of Cardinal Lorenzo Camping, had the task of preparing a great banquet in honor of Charles V, the nearest is on January 17, 1567, under which is marked by a celebratory banquet him full of food in the first anniversary of the pontificate of Pius V. Also, since it is likely that the exhaust was still alive when he appeared the first edition of his treatise (1570), we have enough to believe he was born in the early decades of the sixteenth century - probably Bolognese family - and that after reaching the degree of "secret chef" at the age of Pius V (perhaps since the time of Paul III) died in the Middle back to 1570.
Under the plot a few data, however, hides a personality of great importance, estimated in the same way as other best-known performers and witnesses of Renaissance culture. Any doubts one might perhaps suggest the authenticity of the experience and knowledge of literary Scappi, which seems to constitute not so much in the guise of "author" in the function of the exponent of a "working group" that had to include , together with experts of a specific technique, the connoisseurs of the sciences that were connected, the master of courtly ritual, and not least, some "man of the pen" in charge to give order and as the plethora of literary material collected, the largest and most complete that is offered by the Italian treatises of the past. And not enough about the active role of the director explained it from escaping to restore that part of the authentic witness of a costume - that is true auteur - because guess who might be accused of: the sign is the author's personal the unitary conception of the Treaty, in its articulated structure, the coherence of a discourse that does not give up for the nuances and yet is not steeped in some verbiage that were dear to the taste of it is didactic in the efficacy of the wording and the discretion used in against the carrying capacity of the reader, for whom nothing is concealed that will help him quickly in the interpretation or ambiguity in the practical difficulty of the exercise. The title of Opera prides itself in the Treaty of Scappi therefore appears fully justified: it is a summary of the doctrine established by the daily work of an office of a teaching and educational translated in terms of example.

Opera

Matter of the Work is divided into six books: the first, in the form of reasoning that the author imagines to do with his disciple John, this is the cook, the gifts to it are required and the tasks that are proper, the way to build environments for kitchen use, the various household goods, the method to know the best way to preserve food and healthy in the second of the various dishes of meat quadrupeds or birds, domestic and wild, and a pack of sauces and flavors, in the third fish, their appearance and nature of the way to cook them and preserve them, the different ways of cooking vegetables and eggs to make soups and d 'every kind, in the fourth list of food, distributed according to the season, fifth in the manner of packing pies, tarts, offelle, cakes, pancakes and cakes of all kinds, in the sixth of the food more suitable for food for the sick and convalescent.
The structure of the work reported here is consistent with the first edition of the Treaty (Sandwich Michele, Venice 1570), and the following other reprints until the first half of the seventeenth century, enriched by the addition of the Treaty "Trinciante" Vincent Cervio.

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EARS AS LABELS

in 1300 in many European markets, the purchase of pork was done after the control ear animal.
in Paris after the inspection health, the ear was signed if you experience slight traces (ie uncertain) of infection with "leprosy" (which in fact did not affect the pigs, but these animals could make pustules under the tongue just as men suffering from the disease, then it was thought that the pig could be a carrier of the disease), but was cut when the disease was diagnosed with certainty. In this case the animal was put on sale the same, but less demanding circuits called the "butchery".
pig's ears, marked, stamped or cut, worked in most European markets such as labels, capable of informing the conditions of the flesh.

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TABAHAJA: A MEAT pistachios

This recipe comes from a text composed of the thirteenth century in Egypt, is the title of Kanz al- Fawa'id Tanwar fi 'al-mawa'id which literally means The treasure of advice for the composition of a board varied.

Boil the meat, make it soak in a little oil and then pour over his stock. Mix honey, pistachios, starch, saffron and pepper in a bit 'of vinegar. Add this mixture to the meat and cook until it thickens.

It 's the case to make two small observations, the first is the pistachios, which nowadays are being replaced by peas and the second is the ability to use a mixture of spices that atraf tib (to be attached along with the other ingredients) as follows: bay leaves, nutmeg, mace, cloves, rosebuds, pepper, ginger and cardamom.
will be good this dish? I think so :-)

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FOOD AND GOOD SOPHISTICATED FOOD

The trade in foodstuffs procured the significant royalty income, which is why the government authorities should be careful of counterfeits. In fact, the opportunities to defraud consumers were numerous. The wine was one of the goods that could be tweaked easily. In Lille the servants of the Duke of Burgundy Philip the Good preferred to buy wine by the monks because their social status was no guarantee of good wine and not altered. Managers instead of taverns were often accused of selling poor quality wines at higher prices or to lie about the origin of them. The magistrates of the city forced then to the tavern to taste their wines from a sommelier authorized to determine whether the products had been tampered with or not. In Bruges whenever a landlord wanted to sell the wine of a new barrel, he saw two men come into his shop, a wine taster that occurred if it was suitable for sale and an officer who had the task of measuring the size of containers in which he was paid. In addition to the winemakers another category to which the authorities had to pay attention was that of the butchers, it was not uncommon that sold beef, claiming to be castrato. All these control measures also translate into concern for public hygiene, as noted in the municipalities of Piedmont, where, in particular, butchers had to submit to very strict rules: was forbidden to leave out of their shop even the entrails of animals had to be closed in a bucket and dumped in a river outside the city.

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THE BISCUIT THE SAILOR

explains the author of "Journey to the Holy City of Jerusalem", the staple food of those who worked on ships or soldiers embarked on the galleys had a biscuit "of bread baked Twice (bis-cooked) to prevent mold and be able to remain edible for a hard year. " This storage capacity gave the "sea biscuit" a key place feeding of travelers. The laws enacted by the government of Genoa in 1338 forced the owner of a vessel to ensure that every single member of at least 800 grams per day of cookies. The purchase of these cookies (similar to pancakes) could be expensive if the government decided to initiate a large-scale naval campaign. In 1336 the Bardi of Florence to supply France with 2000 tons of biscuits. In some seaside towns' shops became numerous manufacturers of biscuits to the point to occupy whole streets, in Cagliari, there was a "way of the cookie jar," where the owners of the shops were forced to work at night to avoid to occupy the public ovens by day assured the people of the town needs bread.

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A MENU 'Rich for a special event.

1366: the feast for the wedding of Lionel of Antwerp to Violante Visconti.

Menu

• Prima Porta : BE SERVED GOLDEN PORCELLI and is presented 12 pairs of hounds with collars and golden silk strings.

• Second door : BE SERVED AND HARES GOLDEN GOLDEN LUCCI.

• third door : A LARGE LEATHER GOLDEN GOLDEN TROUT WITH YOU AND ARE PRESENTED WITH DOGS ALANI VELVET COLLARS.

• fourth port : GOLDEN quails and partridges.

• fifth door : DUCKS AND GOLD WITH GOLDEN AIRONE Golden Carp and is presented TWELVE Peregrine HOODED VELVET PEARL.

• SIXTH SCOPE: beef CAPPONI AND FATS WITH GARLIC AND STURGEON IN WATER.

• Seventh Gate: CAPPONI and meat with lemon juice and tench with lemon juice and presented twelve suits of armor Carousel.

• OCTAVE RANGE: tablet OF BEEF WITH CHEESE AND EELS OF GROSSE tablet.

• Ninth Gate : JELLY MEAT AND FISH GELATIN AND IS PRESENTED twelve pieces of cloth and twelve GOLDEN silk cloth.

• TENTH SCOPE: KIDS AND PAPER ROAST, ROASTED FISH LAKE.

• ELEVENTH FLOW: IN Civiero hares and deer (WET onions, meat and wine).

• TWELFTH SCOPE: venison, BEEF AND FISH FACTS ARE PRESENTED IN SIX dough and Steed SMALL, BEAUTIFUL, AND GREEN HOODED VELVET SILK with pendant.

• thirteenth door : CAPPONI and pullets WITH APPLES AND YOU WILL BE PRESENTED Steed small, beautiful, BRIDLE WITH GOLD AND GREEN HOODED VELVET SILK with pendant.

• FOURTEENTH SCOPE: ROAST rabbits, peacocks, swans and roasted eel AND ARE Basin has a beautiful silver with a clasp, a ruby, a diamond, a pearl, WITH FOUR FINE SILVER GOLD BELT.

• FIFTEENTH SCOPE: HAS SERVED MANY CHEESE.

• SIXTEENTH SCOPE: GIVE YOU THE FRUIT AND ARE SUBMITTED TO THE LOCAL HORSE seventy BARONI AND SOLDIERS .

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medieval recipes, XIV CENTURY.

CAPON IN SALSA JANCA

a fine of 3-4 kg capon, capon sale.Far prepare the butcher, advising him to tie it well. Season with salt inside and out and roast it over moderate heat (180 ° -200 °), calculating 18-20 minutes per pound. The oven should not be too hot to avoid the capon turns too quickly and does not dry out the meat the surface. Sprinkle with the fat dripping. Check the cooking point pricking the thigh with a great August If the sauce that comes out is still rosy, the capon is not yet fully cooked: the sauce, in fact, must be incolore.Tagliare the pieces and salt lightly. Before you bring to the table, washed down with a spoonful of sauce. Serve accompanied by two sauces, one with the sauce, the other with the sauce janca.

Salsa janca

2 slices of bread, 1 egg, 25cl of meat broth, 2 tablespoons of apple cider vinegar diluted in 2 tablespoons water, ½ teaspoon of melegueta (replaceable with black pepper), crushed in a mortar, ¼ teaspoon ground ginger, ¼ teaspoon pepper, 1 pinch of saffron stigmas, salt. Finely crumble the bread by putting it in a grinder or blender. Beat the egg and add to bread. Allow to soak for a while. Stir in the broth hitting everything with a whisk. Mix the spices and add to the preparation, then add the verjuice (vinegar and water) or a mixture of lemon and water. Place over heat and bring to a boil, stirring constantly with a wooden spoon. When it thickens, remove from heat. Season with salt to taste and serve.

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BREAD IN MEDIEVAL

Men of the Middle Ages had the capacity, especially in times of difficulty food, bread is not only to transform into different types of grains, but as we shall see, to get some beans and flour baking frutti.Il proceedings began with the 'sifting', which is separated from the bran flour was used for which a special instrument called "Tumble", he then proceeded to mix the flour with warm water until it obtained a ball of dough was leavened in a closed container overnight : This was called the "growing" and needed to rise the next mass. A small amount of this mixture was kept aside and was used to successiva.Inizialmente leavening bread was sold to size and looked like a large dome. There was a form of value of money, a larger shape or double and another smaller one called offering. Then the price began to be dictated by the type of flour used: undoubtedly the most expensive bread was bread wheat as the Provencal "pain de bouche," light and soft, then there was the bread medianus "obtained by mixing wheat and grains lower and finally the poor quality of bread made entirely from corn waste. The most original loaves, however, were those that were produced in times of famine, those who Camporesi called the "bread wild" , You do not hesitate to make bread with raw materials that were not cereals between those that had the most success was the chestnut. This plant of European origin, most common in Italy, France and Spain, began to be cultivated since the time of the Roman Empire and after a period of stasis, began to spread for the second time after the year one thousand. The phenomenon of the chestnut bread was such a scale that some scholars have coined for this fruit, the espresssione "chestnut civilization." This "civilization" can be identified with the peoples of the high hills and mountains, especially those including between 300 and 1000 meters, since this is the end of natural spread of the chestnut harvest castagno.La was through "beating", or after you eat fresh, or they proceeded to dry in order to get the flour. This operation was done in the "squeegee", a building built in the woods, which had a lower level used as a furnace. The flour obtained had the distinction of having more than just starch and sugar consumed fresh chestnuts, and could, therefore, to ensure that the organization a viable alternative in case of lack of other food substances. Since its flour, in addition to bread, you could make a polenta sweet taste and also make the "Chestnut", a typical Tuscan dessert that is still oggi.Un other types of bread, for its peculiarities, certainly deserves consideration is that obtained from barley. For the low gluten content, the lack of elasticity and thus its difficulty to rise, barley did not lend itself easily to the bakery and its consumption was quite rare. It is used only in times of crop failure, but the same can not be said of many hermits and philosophers, who consumed it is precisely because of that 'drought', for which he was so disliked. As a capable, according to the mentality of time to dry the damp mood, this type of bread became the food of choice for all those who, through the mortification of physical pleasure, seeking detachment from the world.

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TUNA IN SAUCE YELLOW

Tuna is a fish that is found in the sea and in marine ponds of Languedoc, which has no bones but to plant and which has a thick skin. It should be cooked in water and is eaten with the yellow sauce.
Ingredients: 800 g tuna slices or in one piece, 15 g of salt per liter of water.
Procedure: Wash and dry the fish. Place in cold salted water, bring to a boil and let simmer for 15-20 minutes. Check the cooking the tip of a knife. Arrange in a dish, pour the sauce poivre Jaunet that yellow and serve immediately.

Salsa yellow

Take ginger, saffron, toasted bread soaked in water and boil cabbage thin. When it rises to a boil, add the vinegar.
Ingredients: 1 slice of bread, 15 cl of cabbage soup, or even water, 5cl of good vinegar, ½ teaspoon of ginger powder, 1 pinch of saffron stigmas, salt.
Procedure: remove the crust from the bread and roast it. Soak in the broth. When fully softened, press it carefully, add the spices in this soup and put it on fire. When the lever boil, add the vinegar and simmer until it thickens. Season with salt and, if necessary, adjust the seasoning. If you want to get a smoother sauce, it can be to sift through. Served at around the fish.

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THE FOOD OF THE CLOWN IN THE MIDDLE AGES

Explain the feeding practices of the rural world is extremely difficult, because the kitchen of the poor has not been written and to rebuild it, we must necessarily resort to evidence or archaeological or distributed information in censuses, in wills, inventories in the post-mortem or those detectable in the documents that tell us about the funeral banquet. The census indicates the share of agricultural production due to the lord by his employees but not their habits alimentari.Fino the late thirteenth century rents in kind were made of easily transportable quality products: wheat, wine, poultry, ham, salted fish formaggi.Per and the farmers and small landowners these food items were almost luxurious, the payment of rent for some, and the need to obtain the money, forcing them to consume as little as possible and reserved to the families banchetti.Molte farmers were trying to take from the lands that they cultivated the products they need and buy on the market only those who could not produrre.Il diet of poor rural classes was more modest in France in 1268, the ration for a married couple subject to chores consisted of a loaf of bread from 2.25 kg, 4 liters of wine and 200 grams of meat or bread eaten by peasants uova.Il was made with less expensive grains such as barley and rye, and had a dark color. As for the wine it has advantages that made him attractive to the rural lower classes, a considerable nutritional value, antiseptic properties and effects euforizzanti.Riguardo consumption of meat, it must be said that the country underwent a significant change in diet between low and high Middle Ages Middle Ages until the ninth century the cottages were able to meet their requirements for meat without problems, but with the gradual closure of the spaces of hunting was much more difficult for them procurarsela.Tuttavia the pig continued to be important in the diet farmer, sheep and geldings were eaten when they were rather old after they had exhausted their ability to produce wool and latte.Anche food legumes were important, so are beans, lentils and chickpeas often appeared on the tables contadine.Negli kitchen gardens were cultivated a wide variety of vegetables: cabbage, onions, garlic, leeks, turnips, spinach and pumpkins. The picture is completed by the collection, in fields and woods, asparagus, watercress, mushrooms and some plants herbs, like marjoram, thyme, basil, bay leaf, fennel or salvia.Con legumes, vegetables, small amounts of meat, fat or oil rarely, and pieces of hard bread or flour, farmers prepared soups or stews, hot dishes, which were accompanied by the bread and wine. In the days of penance, the meat was replaced by the cheese, the dried fruit, eggs or fish oil and fat of oliva.In rare occasions, almost always in conjunction with the great liturgical feasts, to make up for the day penance and to break the monotony of everyday farming families improve their meals, they organized the banquet in which the meat (usually sheep) was accompanied by local seasonings (garlic and onion) and even in some rare cases, it was seasoned with spices (pepper), fresh fruit but was not particularly appreciated.