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Twelfth Night: January 2008

Italian Feast - Æthelmearc Twelfth Night 2008

This feast is my third feast inspired by Italian cuisine. To bring a new theme element to this feast, I decided the courses would be themed around the four seasons. It is fortunate that in the modern era we have access to food stuff all year round, making this seasonal menu possible. I also take into consideration the Mediterranean climate of the Italian penisula in the food stuffs available during each season. I have used the Traditional timing of the seasons, thus the Winter Solstice is the midpoint of the Winter season.

Please note that the final menu is subject to availability and price of food.

Lunch Course - Autumn

(Melancholic - Earth - Cold & Dry)

First Course - Winter

( Phlegmatic - Water - Cold & Wet)

Second Course - Spring

(Sanguine - Air - Warm & Wet)

Dessert Course - Summer

(Choleric - Fire - Warm & Dry)

Notes:

  1. Leek was substituted for Chard in this recipe since Leek was noted as being served during the Autumn months according to Andrew Dalby in Flavours of Byzantium.
  2. A variety of Italian cheeses were served as a cheeseboard including: Mozarella, Provolone, Gorgonzola & Parmesan.
  3. This recipe is for the sauce.
  4. Beef was used instead of Veal for this feast as a "other good meat"

Works Referenced:

Dalby, Andrew, Flavours of Byzantium, Great Britain: Prospect Books, 2003

Scully, Terence, The Art of Cookery in the Middle Ages, Great Britain: The Boydell Press, 1995

Como Martino of  Maestro Martino: Libro de arte coquinaria (sec. XV). [Online] // Thomas Gloning / ed. Romanelli Valeria. - March 14, 2008. - http://www.uni-giessen.de/gloning/tx/martino2.htm. - Based on: Arte della cucina. Libri di ricette, testi sopra lo scalco, i trinciante e i vini. Dal XIV al XIX secolo. A cura di Emilio Faccioli. Vol. 1. Milano 1966, 115-204..

Como Martino of The Art of Cooking - The First Modern Cookery Book [Book] / ed. Parzen Jeremy / trans. Parzen Jeremy. - Berkeley : University of California Press, 2005. - This is a translation of the work of Maestro Martino of Como's Libro de Arte Coquinaria. It includes 50 modernized recipes by Stefania Barzini. - ISBN 0-520-23271-2.

Galen On Food and Diet [Book] / ed. Grant Mark / trans. Grant Mark. - New York : Routledge, 2000. - p. 224. - Translation into English of the surviving works of Galen (AD 129 - c. AD 210,personal physician to emperor Marcus Aurelius) on a healthy diet based on the four humours. Includes an introduction about Galen written by Mark Grant.. - ISBN 0-145-23233-3.

Redon Odile, Sabban Francoise and Serventi Silvano The Medieval Kitchen - Recipes from France and Itlay [Book] / trans. Schneider Edward. - Chicago : The University of Chicago Press, 1998. - A collection of recipes from the Middle Ages organized by the type of recipe. The recipes are modernized but include a translation into English from the original text. The original text of the recipes are provided in a separate chapter.. - ISBN 0-226-70685-0.

Sacchi Bartolomeo On Right Pleasure and Good Health [Book] / ed. Milham Mary Ella / trans. Milham Mary Ella. - Asheville : Pegasus Press, 1999. - A critical abridgement and translation of De Honesta Voluptate et Valetudine. Bartolomeo Sacchi, called Platina, is considered to be the first humanist to give thoughtful consideration to the full presence of food and drink in his and other cultures.. - ISBN 188981812-7.