Between Renaissance and Street Food

screen-shot-2016-10-15-at-8-48-44-pmThis week we oscillated between the Renaissance and Street Food, beginning with the latter. We enjoyed some burrata (a special kind of mozzarella), a few slices of mortadella con pistacchi (we read about how its story is interconnected with the city of Bologna), and some Sicilian bread. This was a nice appetizer and a great way to start our class, while we discussed some further history of food. Our actual cooking brought us back to the Renaissance with a Carnival cake called Berlingozzo (perhaps from the term berlingaccio, an old term for Mardi Gras in the area around Florence). The Berlingozzo dates back to the 1400s and it is a typical cake from the city of Lamporecchio, which is even better known for its festival anise cookies called brigidini. I think the greatest accomplishment with the cake was the absence of… Rose Water, whose use was so widespread during the Renaissance and whose taste was not particularly popular with our students! We look forward to next week, when Dean will teach us how to prepare handmade pasta. Stay tuned! By Chiara De Santi


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