10 am - Welcome and Introduction to the Course. This course concentrates on the practical skills used in the fifteenth and sixteenth century Italian kitchen, with a particular emphasis on re-creating the recipes of Maestro Martino and Bartolommeo Scappi. Discover the wonders of Italian food before the tomato!
10.45 -13.00 - Roasting with a Renaissance macchina or molinello d'arosto. We have recently aquired an original late sixteenth century fusee-regulated girorosto, of a type similar to that illustrated above. It is complete with a very rare form of basket spit, also illustrated in Bartolommeo's Opera and known as a spiedo doppio. We will prepare a loin of veal for the spit (il lombo della vitella nello spedo), which we will cook for our lunch.
13.00 - 14.00 - Lunch
14.00 - 15.30 - Cooking a pike on a spit. (Per cuocore il Luccio grosso nello spedo) - the pike was a favourite fish throughout Renaissance Europe. We will continue to explore spit cookery by roasting a pike in front of the fire. We will make polpette di polpe di lucio cotte - pike meatballs - from our roasted pike. Both recipes are from Scappi.
15.30 - 15.45 - Tea
15.45 - 17.00 - Quince pastello and ricotta torta with elderflowers. (Pastello de poma cotogne (illustration above )and torta di ricotta con fiori di sambuco). Two very interesting early renaissance pastries. The quinces in the pastello are filled with bone marrow, sugar and cinnamon.
17.00 - 20.00 - Free
20.00 - Dinner of Italian Renaissance dishes at Wreay Farm
10.00 - 13.00 - Ravioli - a fifteenth century ravioli from Maestro Martino, stuffed with capon's breast, cheese and herbs lightly cooked in saffron broth..
10.45 - 13.00- Coppiette in the Roman style (Coppiette del modo romano), Caul farced with veal (mortadelle de vitello) and liver and pork tomacelli (tomacelli). Three fifteenth century recipes for small savoury morsels of meat and liver to be cooked on the spit and gridiron (graticola).
13.00 - 14.00 - Lunch
14.00 - 17.00 Pigeon crostata - (crostata de piggioni) - another early Renaissance open tart, this time with a filling of spit-roasted pigeon meat tempered with agresto (verjuice), prunes and herbs.